Flaxseed And Sesame Crackers Food

EASY SESAME FLAXSEED CRACKERS

Steps:

• Mix all ingredients except for sesame seeds in a bowl
• Spread thinly on a silicone mat or baking paper
• Sprinkle over sesame seeds
• Pre-cut into squares with a knife or pizza cutter
• Bake at 180 degrees Celsius / 356 Fahrenheit for ca 20 minutes or until the edges are beginning to brown

SESAME FLAXSEED CRACKERS

Steps:

• Mix ingredients together in medium bowl until a rough ball is formed.
• Knead for 5 minutes or until all ingredients are well incorporated and dough can be formed into a smooth ball.
• Allow to rest for 20 minutes.
• Preheat oven to 350.
• Prepare two cookie sheets with parchment paper.
• Divide dough into 2 pieces and, using a lightly oiled rolling pin, roll each piece out to fit cookie sheet.
• Place dough on pan and slice into cracker-sized pieces.
• Bake for 20 minutes, rotating halfway through cooking. Crackers should be golden brown, and will become crisp as they cool.

FLAXSEED AND SESAME CRACKERS

Steps:

• In a medium bowl, soak flax seeds in water with salt for one hour. Mix in sesame seeds. In food dehydrator: Using an offset spatula, spread the mixture on the plastic sheets, very thinly, so you have one layer. Try to avoid having holes. It's a little challenging. Sprinkle with sea salt and freshly ground pepper. Place the sheets on the dehydrator trays and cover with the lid. Dehydrate on high for four hours. In an oven: Preheat oven to 350 °. Line a sheet pan with silpat or silicone baking sheet liners. Using an offset spatula, spread the mixture on the plastic sheets, very thinly, so you have one layer. Try to avoid having holes. It's a little challenging. Sprinkle with sea salt and freshly ground pepper. Press the toppings into the crackers gently with the spatula. Bake for 15-20 minutes, until the wafers are crisp and dry. I break off and remove the dry, crisp parts of the crackers and cook the moist parts until they are done. Carefully pry the crackers off the baking or dehydrating pans, break into dramatic pieces and serve,

FLAX SEED CRACKERS

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.

SESAME, SUNFLOWER AND FLAX CRACKERS

Steps:

• 1. Preheat oven to 325 degrees
• 2. In a food processor or coffee mill, grind sunflower seed (and flaxseed) to a fine meal. )You can opt to use 1 cup of sunflower seeds and omit the flax, however, the flax is full of Omega 3 essential fatty acids). If you are using salted sunflower seeds, you may want to decrease your salt.
• 3. Add the sesame seeds and salt, and pulse the food processor just long enough to combine, or mix by hand. You want the sesame seeds to stay whole. Add the water and pulse to make into a dough or mix by hand.
• 4. Cover a cookie sheet with a piece of parchment paper. Turn the dough out onto the parchment paper, tear off another sheet of parchment paper and place on top of dough.
• 5. Through the top sheet, use your hands to press the dough into as thin and even a sheet as you can. You can also use a rolling pin. Take the time to get the dough quite thin, the thinner, the better, so long as there are no holes in the dough. Peel off the top parchment paper and use a thin, sharp, straight-bladed knife or a pizza cutter to score the dough into squares or diamonds. If you prefer, sprinkle a bit of sea salt over the surface and gently press it into the dough BEFORE scoring the crackers.
• 6. Bake for about 30 minutes, or until crackers are a light, golden brown color. Remove from oven, carefully peel off parchment paper, break along the scored lines, and let the crackers cool. Store in a tightly closed container.
• Yield: About 6 dozen small crackers, each with 1 gram of carbohydrates, and about 0.5 grams of fiber. For a variation---add ½ cup reduced fat grated parmesan cheese in place of the sesame seeds in step 3---follow steps 4 through 6 Try adding your own spices in with the recipe too. Be careful when adding cinnamon & sugar or garlic powder to the top...it burns easily in the oven. If you do choose to sprinkle on on top...Add it to the last 5 minutes of baking, or so.