Recipe Archives->Vegetarian->Flax Crunch

 
Malted Cinnamon Flax Crunch
 
1 cup flax seed
1/3 cup barley malt syrup
2 teaspoons ground cinnamon

Preheat the oven to 350F.

Grind the flaxseed in an electriic coffee grinder 1/3 cup at a
time.  Place the ground seeds in a bowl.

Pour the malt iinto a small saucepan.  Bring to a boil.  Allow to
boil for 1 minute.  Pour the hot malt over the ground seeds and
add the cinnamon.  Stir until the malt coats the seeds evenly.

Spread the mixture over a cookie sheet.  Bake for 10 minutes, until
lightly toasted.  Immediately loosen from the cookie sheet with a
spatula.  Cool.  Serve with soy milk.  Store any unused portion in
the refrigerator.

Printable version: flax-crunch.txt.