Gastronomixs

Vegan linseed crisp

We can often replace egg in recipes with a mix of linseed and water. This mixture has many of the same properties as egg. This recipe is both vegan and gluten free.

Creation by Gijs Kemmeren, Herberg de Kop van ’t Land restaurant, Dordrecht, the Netherlands.

Vegan linseed crisp

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Ingredients

100

g

rice flour

40

g

rapeseed oil

80

g

water

100

g

mashed potato

40

g

linseed mix

3

g

salt

Preparation method

  • For the linseed mix, blend one part linseed to three parts water in a blender to form a smooth mixture.
  • Put all the ingredients in a cutter and pulse to a homogenous mixture.
  • Spread the mixture thinly onto a silicone baking sheet.
  • Bake for about 20 minutes at 150°C until golden brown.

Serving suggestions

  • Create variations by substituting the mashed potato with mashed sweet potato, beetroot puree, or carrot puree for example.
  • Create variations by replacing the water with runner bean juice, spinach juice, or parsley juice, for example.
  • As a crunchy garnish.
  • As part of a snack, for instance with hummus.

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