Everyone loves a healthy cracker. Unfortunately, they’re not easy to come by as most store-bought varieties are made primarily from over processed white flour and vegetable fats. Since my chia seed crackers have been one of my most popular recipes on the blog so far, I thought I’d try my hand at a slightly different type – featuring another omega 3 rich super seed… flax seeds.
These crackers are as simple as 5 ingredients. Plus they are vegan, gluten free, dairy free and suitable for those who avoid grains (and paleo friendly for those of you who include buckwheat – which is technically a seed).
I love how filling and tasty these are. Nutritionally they are loaded with healthy fats and fibre, which is key for healthy digestion and staying satisfied longer. I find that they are a great snack when I get hungry but only have one hand free to grab something quick… eating with two hands seems to be a thing of the past with a newborn in the house. Ha!
I love these sprinkled with poppy seeds (as pictured) but, as the recipe notes, they are completely optional. As an alternative, you can use sesame seeds or chopped pumpkin seeds – or you can simply leave them plain. They will be great either way!
The trickiest part of making these is to get the dough rolled out thin and evenly on the parchment paper and getting the baking time right. For more specific instructions on how to roll the dough out follow the instructions from my chia seed crackers. Since every oven is different, you have to keep a close eye on them the first time you make them to get the timing right. As noted in the recipe below, if you notice some of your crackers aren’t completely crispy, simply give them a few extra minutes in the oven and cool again. The effort will be well worth it!
On one last note, it is important you use a parchment paper that is non stick! I personally love this brand, which is not only amazingly non-stick but also totally unbleached and chlorine free.
|Flax Crackers|| |
- 1 cup (240 ml) flax seeds
- 1 cup (240 ml) water
- 2 tbsp (30 ml) extra virgin olive oil
- pinch sea salt
- 3 tbsp buckwheat flour
- 2-3 tbsp seeds to sprinkle on top (OPTIONAL) - sesame, pumpkin or poppy seeds all work well
- Set oven to 150°C (300°F) fan force.
- Combine flax seeds and water and leave to set for at least 1 hour (you can do overnight as well).
- Add salt, buckwheat flour and olive oil and mix well with a spoon until the mixture resembles a sticky medium thick dough.
- Spread the batter as thinly and evenly on a large piece of non-stick parchment paper. You can spread the batter with either a butter knife or a using a second piece of parchment paper on top while spreading out the batter with your hands.
- Drizzle the poppy seeds evenly on the batter before cutting the batter into squares using a knife or pizza cutter.
- Bake at 150°C (300°F) for 35-45 mins until completely crisp (oven time may vary between different ovens so keep a close eye on them after 30 mins).
- Remove from oven and leave to cool for 5 mins. If certain pieces are not completely crisp give them an extra 5 mins in the oven.