Flax Seed Crackers Food

FLAX SEED CRACKERS

Flax Seed Crackers image

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

Ingredients

1 cup raw flax seeds
¾ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 pinch cayenne pepper
1 cup cold water

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

LOW CARB - GARLIC PARMESAN FLAX SEED CRACKERS

Low Carb - Garlic Parmesan Flax Seed Crackers image

Make and share this Low Carb - Garlic Parmesan Flax Seed Crackers recipe from Food.com.

Provided by SquadLeader

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

1 cup flax seed meal
1/3 cup parmesan cheese, grated
1 1/2 teaspoons garlic powder
1/2 teaspoon salt
1/2 cup water

Steps:

Heat oven to 400°F.
Mix all ingredients together.
Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper.
Cover the mixture with a piece of parchment or waxed paper.
Even out the mixture to about 1/8 inch. I find a straight edge, like a ruler, works well, though you can use a rolling pin or wine bottle too. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up.
So after you spread it out, remove the paper and go around the edges with your finger and push the thin part inwards to even it up.
Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven.
Let cool completely - it will continue to crisp up.
Break into pieces.
The whole recipe is 6 grams of effective carbohydrate plus 35 grams of fiber.

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