I love eating a good cracker. Unfortunately, finding a great one at the grocery store is not always easy, so I make my own!
These Flax seed crackers are so simple and so good they will become your go to for cheese-plates moving forward.
Enjoy!
flax seed crackers
(makes about 24 crackers)
what you will need:
- Parchment paper or silicone pad lined backing sheet.
- 2 cups (500 mL) flax seeds
- 1 cup (250 mL) cold water
- 1 tsp (5 mL) sea salt
- 2 tbsp (30 mL) olive oil
instructions:
1. Preheat oven to 275 F.
2. In a mixing bowl combine flax seeds, water and salt. Stir and transfer to the refrigerator for a minimum of three hours.
3. Spread oil over the surface of the parchment paper or silicone pad.
4. Fill a bowl with warm water.
5. Remove the soaked flax seeds from the refrigerator and pour onto the oil lined baking sheet.
6. Submerge your hands in the warm water and using your hands evenly spread the flax seeds on the baking sheet about ¼ inches thick. You may have to submerge your hands in the water a few times as the flax seeds can be quite sticky.
7. Transfer baking sheet to the preheated oven and bake until mixture is crisp and pulling away from the sides of the baking sheet, about 60-75 minutes.
8. Remove from heat and cool to room temperature.
9. Break the flax crackers into desired size and serve immediately or store in an air-tight container at room temperature for up to one week.
chef jordan’s tips:
- These crackers would be great with fresh herbs and garlic too! Combine 2 tbsp (30 mL) minced garlic and 1 tbsp (15 mL) finely chopped thyme and combine with the flax seeds before soaking. Enjoy!
