1 cup crushed yellow dock seed
1 cup flour of your choice
1 tsp. sea salt
Water
In a bowl mix together the crushed yellows dock seed, flour and salt. Add in water very slowly until the dough is pliable (not sticky). On a well-floured surface roll dough thinly. Cut into desired shapes. Then transfer them onto a well-greased baking sheet.
Bake 10-12 minutes at 375°F or until crisp.
Note: When you harvest yellow dock seeds for this recipe they must be brown. (Usually late August into September.) Once you have collected the seeds, remove all leaves, stems, or anything else to ensure you have only the seeds. You can blend the seeds in a blender, a mortar and pestle or in a spice grinder. Once grounded, this can be stored in an air-tight jar. Whole seeds can be stored in a paper bag.
