I present to you the flaxseed cracker.
Unlike most crackers, this cracker is rich in fibre, protein and healthy fats. That’s because flaxseed is considered a superfood, jam packed with nutrients.
Here’s a basic recipe that’s fun to play with:
1 cup flax meal (grind the seeds yourself or buy ground)
1/2 cup flaxseeds (golden or dark)
1/4 cup chia seeds
1/4 cup hulled sesame seeds
1/2 cup sunflower seeds (unsalted)
1/2 cup pumpkin seeds
1/2 tsp of salt or to taste
3 cups water
Combine dry ingredients and water.
Stir by hand. The mixture will be soupy at first but will become more doughy as the water is absorbed.
Soak overnight or for a couple of hours.
Your mixture will be the consistency of a thick batter. Spread onto greased cookie sheets lined with parchment until about 1/8 inch thick.
Score with a spatula or knife into your desired size. I wait until mine have been in the oven for at least an hour before I score them. I think it makes for a cleaner cut.
I bake mine slowly at 250 degrees until completely dry and crispy. This could be up to 4 hours. If in a hurry, use a slightly hotter oven for a shorter amount of time. Just keep your eye on them so they don’t get too dark around the edges. Sometimes I rotate the sheet halfway through to ensure even baking.
If you’re like me and a more intuitive cook, you will end up substituting this for that and/or adding different seasonings or flavours. For example, if you don’t have chia seeds, add extra pumpkin seeds. Jazz them up with a little cinnamon or go for something savory like garlic powder and rosemary.