In a medium bowl, mix flaxseed, flour, baking powder, salt, pepper, onion powder, garlic powder and oregano. In a separate container mix milk and oil. Add the wet to the dry and mix by hand until a dough is formed.
Roll out between two sheets of wax paper to 9×18 inches. Cut into 36 pieces by cutting into two 9×9 inch sheets and cutting 18 strips out of each sheet. They should be between 1/16 and 1/8 inch thick.
Twist each one and place on an ungreased sheet pan(s) and bake 10 minutes. Remove and turn each one over and bake for another ten minutes.
Let cool on pans.
May be stored in an airtight container for up to 5 days (but they are so delicious, they won’t last that long!)
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