No refined oils, no processed carbs, no gluten, just chock full of honest to goodness nuts and seeds with salt and spices. How did I not try this sooner? I mean, look at these gorgeous crunchy crackers! Aren’t they amazingly pretty to look at? And the texture! The taste! Crunchy, nutty, and earthy from the oregano, paprika, and cumin. Deeelicious. They’re practically beckoning to me to dive in- face first- and nosh myself silly on omega-3, protein, and fibre.
I think you get my point. I am over the moon that such a thing exists.
Flax seeds are an amazing food. They’re high in all the things that are good for you– omega-3, protein, fibre, manganese, magnesium, thiamine, and magic fairy dust.
Okay, maybe not the last one.
But my point still stands- flax seeds are crazy good for you. What’s more, they’re ridiculously cheap where I live. Three cups cost me about 15 HKD (about 1.2£), which is a bargain as far as superfoods go.
To make the flax crackers, simply soak the flax seeds in water. This dissolves the proteins on the seed coat and produces a gel that binds everything together. The only step now is to dehydrate the crackers so the gel sets.
If you’re interested, here is a very technical explanation of what’s in the mucilage. (Doesn’t sound terribly appetising, does it?)
This method of dehydrating flax crackers is actually quite popular in the raw vegan community. Preferably, a dehydrator is used, and the whole process is kept under 50°C in order to keep the nutrients intact. I do have a dehydrator, but it broke down a long time ago and I still haven’t gotten round to fixing it, so I opted to use my oven instead. On the plus side, it’s much quicker!
This recipe is slightly adapted from Blissful Basil. I didn’t have any chia seeds or pepitas lying around so I opted for black and white sesame, poppy seeds, and sunflower seeds. One rookie mistake I made was replacing the sea salt with garlic salt measure for measure. Because sea salt typically comes in large flaky grains that packs less saltiness compared to other salts, my crackers were quite salty. In the recipe below, I’ve adjusted the amount of salt to be more palatable, but do taste your ‘dough’ just to make sure.
The beauty of the recipe is that you can switch up the ingredients. Add in any small seeds and chopped nuts, and replace the spices with whatever you fancy. These crackers would be divine with a bowl of home made hummus or artichoke dip. Yum.
Flax Crackers Recipe
Adapted slightly from Blissful Basil
(Makes 5 to 6 servings)
1 cup flax seeds
1 tablespoon white sesame
1 tablespoon black sesame
1 tablespoon poppy seeds
1 tablespoon sunflower seeds
1 cup water
3/4 teaspoons garlic salt
3/4 teaspoons dried oregano
1/2 teaspoon paprika
1/4 teaspoon cumin
- In a large bowl, stir all the seeds together with the water. Set aside for an hour.
- Combine garlic salt, dried oregano, paprika, and cumin in a small bowl.
- Preheat oven to 150°C. Add herbs and spices to the flax mixture and stir well. It will have a consistency similar to dough.
- Transfer the flax mixture to a silicone baking mat. Using a spatula, spread the flax mixture into a thin even layer without creating too many holes.
- Bake for 1 hour. Flip the flax cracker over on the silicone baking mat. It should release from the mat quite easily. Return to the oven for another 15 minutes.
- Switch off the oven and leave the flax cracker inside to cool and further crisp up. Once cool, break into manageable pieces.
- Serve with your favourite spread and enjoy!