I tried a lot of kinds of breads in the last year but after all I like more a light cracker than a real bread. Bread done with almond or coconut flour is always lightly sweet and a little bit compact and I don’t like that. But I like is a really crunchy crust. So a cracker is perfect. And at least I can eat more pieces because they don’t fill up so much.
I have always a few dips and spreads ready, I love my homemade jam from summer and sometimes I really go crazy for a nice slice of cheese. When I go to a bigger supermarket I always have a look at the cheese bar to get some new one. And when I am out in other cities or even countries I never can resist to buy cheese for home and friends. I think sometimes it’s great to try new tastes and have also a light and very tasty ‘underground’ for it.
Put flax seed meal, salt and a handful of seeds in a bowl. Mix well in a bowl and then add all the water in once. Stir immediately and fast. The dough is wet but very compact. It doesn't stick at the bowl.
Put it all on a baking sheet and roll it out to a slim paste (1/2 cm).
Cut it now with a wet pizza cutter in order to have pre-cut the pieces and they will break completely when dry.
Put it into the oven at 100°C for around 1.5 hours.
The drying time depends by how thick the dough is. Control from time in time. If it's dry on both sides than it's ready, if only on the top change sides and give another 15-20 minutes to the other side. At 100°C it can't burn, so don't worry too much to overdo.
As seeds you can use flax seeds, pumpkin seeds, sunflower seeds or what kind of seeds you like. You can also admit the seeds if you don't like them or have a digestion problem with them.
If you want a rustic taste add also some pepper and/or curcuma.
Put the cream cheese into a medium bowl, add salt and pepper.
Chop the herbs you chose very fine.
Add them to the cream cheese and stir well. If you feel it too dry add some almond milk, just a sip.
If you like only one kind of herb or a great mix - be sure they are all fresh. Best from your own garden. As herbs you can use whatever you like – basil, parsley, chives, rosemary, onions and garlic and much more.
Put a lot of the herbs in the cream cheese and let the ready spread sit in the fridge or at a cool place for a few hours. This way it will take all the taste of the herbs. This spread is super healthy and mega yummy.
The spread is also great of course on everything else like sticks of carrots, cucumber, oven-made potatoes and so on.