I like crackers. A lot! Just think, without a cracker – eating a piece of cheese is just plain inappropriate eating-of-all-the-cheese. But combined with a cracker in hand, and you are now elegantly consuming a hor de ovre. Oh sorry, hors d’oeuvres.
Butter too, is a whole new game. Do you know how much butter one can get onto a cracker? The ratio can inconspicuously turn decidedly to the butter side of things, without anyone being the wiser. Try that with a slice of bread…. That must be one of the most maddening things in the world – someone looking pointedly at how much butter you are putting on your bread. Didn’t their mothers tell them it is rude to stare.. at how much butter someone else is consuming?
Phew! Anyway, what I am driving at here is that crackers are absolutely essential to a good life. One where snacking is stylish (not gluttonous) and butter comes in slices.
Now for the less brainwashed and more free thinking out there – this might sound ridiculous. But my dear mother so ingrained in me the evils of processed and refined flour, that I now cannot forget. How’s that for a great way to ruin someone’s passion for crackers?
Long story short, I have often hankered to design a cracker recipe which is not just ‘healthy whole grain’ or in some other insipid health category – but one which is packed with nutrition. As in, perhaps made out of a superfood… ?
(e.g. failed lentil crackers)
Enter a few days ago. I found this staggeringly simple recipe on Ketoconnect.com for flax seed crackers.
I couldn’t have asked for more of a superfood cracker. 99% flaxseed? That’s some powerhouse nutrition people! Flaxseed is packed with Omega 3 fatty acids.
Besides being a concentrated form of goodness, ground flaxseed has been making a bit of a name for itself in the gluten free baking arena. It has this incredible STICKINESS which is all binding. So much so that it can be used in place of xanthium gum in some recipes.
Therefore, a recipe made with just flaxseed Must Work! And it did.
What to Watch Out For
The are two things to watch out for with this recipe.
- It is a good idea to let the ‘dough’ sit for an hour or overnight to release some stickiness.
- Spreading out onto a baking sheet can take an extra few minutes than expected due to stickiness.
- You might want to line the pan with rice paper. I used wax paper, and let’s just say that I ended up having to eat some wax paper : S if I wanted to make the most of all the crackers. (this stuff sticks guys)
I like the taste. It’s not your classic wheaty taste, but it has got its own savory flavor. They are also pretty filling, so if you need something to eat on the go which will fill you up per bite – not a bad choice!
Sorry – I just have to include this. Dr Axe calls flax seeds one of the most nutrient dense foods on the planet! 1 ounce of 3 tablespoons of flax seeds contain:
30% of one’s daily magnesium requirement
35% of one’s daily manganese requirement
19% of one’s daily phosphorus requirement
10% of one’s daily selenium requirement
25% of one’s daily fibre requirement
6,338mg of Omega 3 (that is a lot! 1 Omega 3 oil capsule typically contains just 300mg…)
Top top it off, flax seeds also contain reasonable amounts iron, vitamin B6, potassium, copper and zinc.
Flax Seed CrackersPrint This
- 1 cup ground flax seeds
- 1 cup water
- 1 flat teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons dried garlic powder (or you can use onion of your do not like garlic)
- 1 sheet rice paper
- Combine all ingredients (flax seeds and flavorings) and let to sit for +1 hour.
- Place your rice paper into a baking pan.
- Spread the cracker mixture onto the rice paper. Try to get it as thin as possible.
- Bake on medium for about 35 minutes or until the crackers start to harden.
- Remove from the oven and cut into squares.
- Allow to cool in the pan and then remove from the pan.
If you find the dough difficult to spread, sprinkle a few drops of olive oil onto the top to facilitate spreading... I use my fingers! If you do not have rice paper you can try some cooking spray. However you might find that the crackers stick to the pan.