Thursday, January 17, 2013

Flax Crackers

Back in August 2011 was the last time I made flax crackers. They were Low Carb Parmesan Flax Crackers and I was on a low carb diet. Last week I thought I might try low carbing again, but it only lasted 2 days. I was desperate for sugar. I have a sugar problem! Anyway, during those 2 days I made more flax crackers. This time I left them plain. No cheese or seasoning went into these and only a low carber desperate for crunch can appreciate these I think. They taste like flax, and it makes sense since flax and water are the only 2 ingredients I used to make them. I didn't measure. How many crackers you get out of this depends on how much dough you make.

Flax is good for you, so why not try using these crackers to replace your regular crackers for dips or cheese and cracker cravings.

Flax Crackers

flax seeds
cold water

Preheat the oven to 350F and line a baking sheet with parchment or a silicone liner.
I tried to use a food processor to grind the flax seeds. It doesn't work. You need a magic bullet or a spice grinder for this, otherwise buy your flax already ground.

Mix the ground flax with water. Use a little bit at a time until it forms a dough. It'll be a little sticky, but hold together nicely.

Place the dough on the prepared baking sheet and place another piece of parchment on top. Use a rolling pin to roll the dough to the desired thickness. Obviously if you roll them too thin they will cook faster so you really need to watch them or they'll burn. Remove the top paper and use a knife to gently slice the dough into squares. Once baked, they'll snap apart so you don't need to press too hard and ruin your pan. Use a fork to poke little holes if you want.

Bake for about 10 minutes or until they start turning brown around the edges.Allow to cool on a wire rack completely before snapping the crackers apart. Store in an airtight container.

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