Flax seeds are tiny powerhouses of nutrition. They are a great source of omega-3 fatty acids and soluble and insoluble fiber. I buy whole seeds and grind them in my trusty coffee grinder. Ground flax can be used in many baking applications, such as muffins, breads, brownies, and crackers. Whenever I have made something with ground flax, I am always amazed at how bread-like is the final product.
The final mixture for this product is paste-like and sticky. I discovered that I should wet my fingers before spreading out the crackers to avoid club fingers. The final product is crunchy and makes a good vehicle for nut butters, dips, and tuna or salmon salad.
Flax Seed Crackers
1 cup ground flax seed
1 cup grated Parmesan cheese
1 tbs garlic powder
1/2 tsp kosher salt
1/2 tsp ground pepper
1/2 cup water
2 tbs whole flax seed (optional)
- Heat the oven to 400 degrees.
- In a large bowl combine the flax seeds, Parmesan cheese, garlic powder, salt, and pepper.
- Add water little by little until the mixture forms a paste.
- On a silicon mat or parchment paper lined pan, spread the mixture out to 1/8th of an inch. I used my fingers, but you can use a spoon or a rolling-pin. I remove the ragged edges so they won’t burn.
- Sprinkle the tops of the “dough” with the whole flax seeds.
- Using a knife or a pizza cutter, cut the “dough” to the desired size.
- Cook the dough for 15 – 18 minutes. This varies depending on humidity. Keep them in the oven until they are crisp.