wild linseed crackers

Inspired by the Hungarian partner, Agnes Repka, I bought this year a dehydrator. I was unhappy being dependent on cereals, bread and pasta and tried to find an alternative for this. For the Dutch meeting, I needed to make a lot of linseed crackers and I discovered to do this with my speciality, the wild plants.

So here I give the recipe for wild linseed crackers:

– soak 1 kg of linseed crackers one night in water

– soak 1 cup of sunflower seeds one night in water (or other seeds..)

Collect a big bag of a mix of edible wild plants and cut these into small pieces (or add edible flowers..).

Mix the soaked linseed, the sunflowers and the wild plants together.

Add sea- or celtic sea salt (and any herbs and spices you like..)

Spread the paste on the sheets of the dehydrator and dry them 12-18 hours at low temperature (42 degrees Celsius).

I feel wonderfull and healthy with this alternative for bread.

Have a nice bite!

Monique Wijn


Summer mixture of wild edibles, from left to right: Alpine Sow-thistle (Lactuca alpina), ribwort plantain (Plantago lanceolata), evening primrose (Oenothera), Fennel (Foeniculum vulgare), Goosefoot (Chenopodium), Oca (Oxalis tuberosa), Mulberry (Morus), Yellow Sorrel (Oxalis)

This entry was posted in 7th Meeting, Dutch Partner, Food Preparation on by .

About Monique Wijn

Monique is fascinated with food since a long time. She studied biology and became a vegetarian. Food was her main topic, along with environmental health and complementary medicine. She created educational materials for school children and for analphabetic mediterranean women. In the ninetees she leaded a green consumer organisation raising awareness on the ecological and social impacts of food production. She leaded campaigns on the risk of genetic engineering and radiation of food; on the impact of global transport of food; on agri-biodiversity and on oestrogenes in food. Since 12 years she is a gardener in edible wild plants and a seedsaver, after studying biodynamic agriculture, permaculture and agroforestry. She has a diet of mostly raw, vegan and wild plants. She wants to explore the relation of food and health on all four dimensions (physical, emotional, mental and spiritual) and the relation of food and consciousness. For her, healthy food is only truly healthy if it is at the same time healthy for plants, animals and the planet. Recently she is involved in the transition movement: how local food production and urban gardening can contribute in creating sustainable and resilient communities. website: www.degodin.nl. Blog: http://degodin.wordpress.com/

Leave a Reply

Your email address will not be published. Required fields are marked *