Flax Seed Crackers
Description
For your summer food platter, this is a quick 8-ingredient recipe for a guilt-free snack or appetizer. These crackers are also egg-free and dairy-free, making them both vegan and gluten-free.
Ingredients
Instructions
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Preheat the oven to 180°C/350°F and line two large baking trays with parchment.
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Add flaxseed, salt, onion powder, garlic powder, black sesame seeds, white sesame seeds, and dried rosemary to a large mixing bowl. Mix well and add 1/2 cup of water.
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Mix with a spatula and make a dough ball with your hands. Knead slightly to come together. The dough will become drier and firmer as you knead it more. Sprinkle a bit of flaxseed if the dough sticks too much.
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Place the dough ball between two pieces of parchment paper and roll out to a thickness of 3-4 mm.
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Cut the rolled dough into even squares or rectangles using a sharp knife. Press any remaining mixture back together and roll out again and repeat the process as necessary.
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Place the crackers on the parchment paper and place the parchment paper on a baking sheet. Using a fork, prick each cracker 2-3 times. Season with salt, pepper, more sesame, and whatever else you want to add to your crackers (seeds, etc.).
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Bake for 20-25 minutes. After the first 15 minutes of baking, check the crackers every 5 minutes. This will keep the crackers from overcooking. They will bake faster and crispier if they are rolled thinner. They are done when the border and center are crispy and golden brown. Continue baking if the middle is soft.
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Cool on a cooling rack and serve with your favorite dips. These can be stored for up to 3 weeks in an airtight container.
User Reviews
The flax seed crackers look great. I was reading the side of a package of ground flaxseed a few weeks ago. They mentioned you can use it as a substitute for breadcrumbs when pan-frying breaded items…which I thought was crazy!