Side dish

Rustic camelina crackers by Le Fitcook

15 minutes

15 minutes

35 crackers


1 cup (250mL) whole wheat flour

2 tbsp. (30mL) camelina seeds, ground

2 tbsp. (30mL) grated Parmesan

1 C. (15mL) camelina oil

1 C. (15mL) dried oregano

2 tbsp. (10ml) salt

⅓ cup (85 ml) of water

  1. Preheat the oven to 400.
  2. In a bowl, put all the ingredients except the water. Mix well.
  3. Stir in the water in batches until a dough ball forms.
  4. Transfer the dough to the work surface sprinkled with flour. Knead the dough by hand for 5 minutes, adding more flour as you go so that it does not stick to your hands.
  5. Roll the dough with a rolling pin to make it as thin as possible.
  6. With a fork, prick the entire surface of the pastry to prevent it from puffing in the oven. With a brush, spread a thin layer of water over the surface of the dough and sprinkle with salt and camelina seeds.
  7. Using a pizza wheel, divide the dough into 35 crackers and transfer them to a baking sheet lined with parchment paper.
  8. Bake for 12 to 15 minutes.
  9. Serve on a platter with cold cuts, fruits or nuts.

Photo and recipe credit: Le Fitcook

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