FLAX SEED CRACKERS
I heard that if you mix flax seeds with an equal amount of water, soak them, and spread them thin, you'll get a tasty cracker. I heard right! These have a nutty, earthy flavor. They're light, but still sturdy enough for dips and spreads. Experiment with other seasonings if you like.
Provided by Chef John
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 11h20m
Yield 8
Number Of Ingredients 6
Steps:
- Place flax seeds in mixing bowl. Add salt, garlic powder, onion powder, and cayenne. Pour in water. Stir. Cover with plastic wrap. Refrigerate overnight.
- Preheat oven to 200 degrees F (95 degrees C). Line a rimmed baking sheeting with a silicone mat or parchment.
- Transfer soaked flax seeds to prepared baking sheet. Spread out into a thin, flat rectangle, about 1/8 inch thick, using a spatula. Score the rectangle into about 32 small, rectangles.
- Bake in preheated oven until flax seeds have darkened and contracted slightly, about 3 hours. Cool in oven with door ajar. Break into individual crackers.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 5.7 g, Fat 8.2 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 224.8 mg, Sugar 0.3 g
FLAX SEED BREAD
I got this recipe from the flax seed website and it has become my favorite multigrain bread machine recipe.
Provided by Ellen-42
Categories Yeast Breads
Time 3h5m
Yield 16 slices
Number Of Ingredients 10
Steps:
- Place ingredients in bread machine pan in the order given.
- If you use all whole wheat flour the bread will have a slightly denser texture, but it is still very nice.
Nutrition Facts : Calories 126.3, Fat 4.4, SaturatedFat 0.5, Sodium 220.6, Carbohydrate 19.3, Fiber 3.1, Sugar 2.3, Protein 3.8
FLAXSEED BREAD
Provided by PetraScott
Number Of Ingredients 6
Steps:
- Preheat the oven to 360°F/180°C.
- Grind the flaxseeds into very fine flour. Ideally, sift the flaxseed flour to make sure there are no actual "seeds".
- In a large mixing bowl, mix together the flaxseed meal, baking powder, baking soda, and salt. Add the apple cider vinegar and water, and stir until the flaxseed meal becomes sticky and holds together in a lump, for about 30 seconds. Then use your hands to roughly form the dough into a loaf shape. (Don't over-knead the dough. Handle it as little as possible). The loaf should have a nice smooth surface.
- Place the loaf into a greased (or parchment paper-lined) loaf pan. The bread fits perfectly into a 1-pound loaf pan (8.5" x 4.5"). However, if you only have 1.5-pound loaf pan (10" x 5") - like I do - it will work just fine. (If you're working with the larger size loaf pan, form the loaf, place it into the loaf pan, but don't press it into the corners). You can also use a baking sheet lined with a piece of parchment paper. The bread holds its shape during baking really well, so the loaf pan is not necessary.
- Mist with water and sprinkle some seeds on top (I use a mix of flaxseeds, sesame seeds, and sunflower seeds). Gently press down on the seeds with your palm to make them stick better.
- Note: if you watched the video that goes with this recipe, I said that I let the bread rest, covered, for a few minutes. Well, if you're using the baking soda, you want to do the opposite. When you mix baking soda (base) with apple cider vinegar (acid), you get a chemical reaction. A product of this reaction is carbon dioxide, producing a lift in your baked goods. The reaction starts as soon as the base and the acid are mixed. So, get the bread in the oven immediately after you mix the two, before the reaction tapers off.
- Bake the bread for 60 minutes. The crust should be golden brown (if using golden flaxseeds).
- Remove the bread from the oven and let it cool inside the loaf pan for 10 minutes. Transfer the bread on a cooling rack, and let it cool completely before slicing.
- Store the flaxseed bread in an airtight container in the refrigerator for 7 days. For longer term storage, freeze in an airtight container for up to 3 months. I like to slice the bread prior to freezing, but you can freeze the whole loaf as well.
Nutrition Facts : ServingSize 1 slice, Carbohydrate 5 g, Protein 3 g, Fat 5 g, Fiber 3 g, Sugar 1 g
FLAX SEED CRACKER BREAD
A thin low-fat crisp cracker-like bread that you break into pieces to eat. Flax seed is available in the health food section of the supermarket. Found this on landolakes web site and am posting this as a favor to my friend, Mary. Here's to you! Haven't made this as yet.
Provided by Manami
Categories Breads
Time 32m
Yield 66 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Combine whole wheat flour, flour, sugar, baking powder, baking soda and salt in large bowl.
- Mix in butter or margarine with fork until mixture resembles coarse crumbs.
- Add buttermilk; stir just until flour is moistened.
- Stir in flax seed.
- Place dough on lightly floured surface; knead 3 to 5 times until smooth.
- Divide dough in half.
- Roll out each half with floured rolling pin or pat each half with floured fingers into 13x11" rectangle on greased baking sheets.
- Prick all over with fork.
- Bake for 12-15 minutes or until golden brown.
- Cool completely.
- Break into pieces.
- *Tip: Flax seeds, when used as whole seeds, add texture to foods. Ground seeds give the most nutritional benefit and are a primary source or omega-3 and omega-6 fatty acids.
Nutrition Facts : Calories 20.5, Fat 0.9, SaturatedFat 0.5, Cholesterol 1.9, Sodium 39.8, Carbohydrate 2.7, Fiber 0.4, Sugar 0.5, Protein 0.5
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