Rustic Camelina Crackers by Le Fit Cook

1 cup (250 ml) of whole wheat flour

2 tbsp. (30 ml) of ground plain camelina seeds Signé caméline

2 tbsp. (30 ml) of grated Parmesan cheese

1 tbsp. (15 ml)  of virgin camelina oil Signé caméline

1 tbsp. (15 ml) of dried oregano

2 tbsp. (10 ml) of salt

1/3 cup (85 ml) of water

1. Preheat the oven to 400 °F (200 °C).
2. In a bowl, put all the ingredients except the water. Mix well.
3. Stir in the water in small steps until a dough ball forms.
4. Transfer the dough to a 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 dough 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 ground 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 Fit Cook