Low Carb Flax Crackers

October 26, 2017

There are a bunch of flax crackers on the market right now that you can find at your local health food store. The problem is that the store bought versions aren’t very crunchy and taste, well, gross and flavorless. Making these crackers from scratch is well worth the time it takes to create! They come out super crunchy and yum, plus you can add whatever seasioning you like best! If storing these for several days, re-toast the crackers 5 minutes before eating in a toaster. They will re- crisp up in minutes!




Basic Flax Crackers (adapted from Food52)

1/2 cup ground flaxseeds
1/2 cup chia seeds
1/2 cup sesame seeds or whole flax seeds
1 cup water
pinch of salt, or to taste
 Preheat the oven to 350. Combine all ingredients in a medium bowl and stir well. Cover and let sit out at room temperature for 20 minutes. Spread cracker dough onto a silpat, and place a piece of parchment on top. Using your hands or a rolling pin, smooth over the batter so the dough is super thin (it’s ok if there are some holes). Gently and slowly lift the parchment paper. (It’s fine if some stick but usually there isn’t that much that sticks to the top). Use a pizza cutter to score out cracker shapes. Bake 35-40 minutes, until crispy. (Food52  recommends turning oven off and leaving door ajar for crackers to dry out. Sometimes Indo this and other times I’m too lazy and just take it out and break them up right away). Cool and break crackers apart. Cracker will stay at room temperature in a tupperware for a week, but you’ll probably finish them within a day or 2.      If not eating them fresh, place crackers in the toaster to re- crisp up. 

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