I wanted to make a cracker recipe for my friends upcoming visit. The thing about being out in the bush is that you really look forward to people coming to visit. I have been hard at work creating recipes. She no longer eats gluten (for blood sugar reasons) and eats grains in very small amounts. It’s kind of a blend of the Wheat Belly Diet and Eat Right 4 Your Type (affiliate). I wanted to keep that in mind while meal planning for her stay. I picked out some fun cocktail recipes including one made with cilantro lime vodka, and a sparkling wine cocktail made with dark cherry syrup (homemade and low sugar of course). Fun!
I also developed these 3 Ingredient Savory Pancakes. One thing she has been recommended to eat a lot of is cheese and dairy. I thought the yogurt topping would be a nice way of sneaking in some healthy probiotics with Greek yogurt. However, with the cheese (as far as I’m concerned) we’ll need crackers!
Well you can’t very well have cheese without crackers right? That wouldn’t be right. Over the course of the week I developed a few. All good, but some were definitely better for toppings.
My first batch was almost buttery and light, but not strong enough for dips and cheese. The second recipe I used an egg and switched some things around and got a much denser firmer cracker, suited for all kinds of toppings. You can flavor them any way you like, so that they don’t always feel like the same old cracker. You can also switch out the needs and seeds changing the flavor even more. My favorite flavor is olive oil and cracked black pepper.
What’s your favorite cracker flavor? Make sure and let me know in the comments section.
Many flax seed cracker recipes are vegan. This one is not. I used an egg, but it’s not mandatory. You could opt to use more water as needed to form a dough. It’s up to you. I find that the addition on the egg makes them more sturdy, but they’ll be delicious either way.
Flax Seed and Nut Crackers
- 1/2 cup Ground Flax Seed
- 1/2 cup old fashioned rolled oats or quinoa flakes
- 1/2 cup almonds (or nut of choice)
- 1/2 cup sesame seeds (or seed of choice)
- 1/2 tsp salt and plenty of fresh ground pepper
- 1 tsp each dried thyme and rosemary
- 1 egg
- 2 Tbsp olive oil
- 2-3 Tbsp water
Superfood additions I recommend trying: Add 1 tsp maca power and 1 tsp tumeric and substitute chia seeds for sesame seeds.
Pre heat oven to 350 F. In a food processor, add the flax, oats, almonds and sesame seeds. Process until the almonds and oats are flour like. Don’t over process. Add the spices, salt and pepper, egg and oil. Pulse to incorporate. Add 1 Tbsp of water at a time until the dough starts to stick and clump together. Take the dough out of the processor and form a ball. Place the dough on a parchment paper and pat down to make a rectangular shape. Place a piece of parchment paper on top and roll out the dough to between 1/8 inch and 1/4 inch. Remove the top piece of parchment paper and score into cracker shapes. Slide the parchment paper onto a cookie sheet and bake at 350 F for 15-18 minutes or until starting to turn golden brown around the edges.
Recipe Notes: I trimmed my sheet of flax dough to get smooth edges. The rough edges do give it a rustic feel but I wanted them all nice and perdy looking. I also wanted to try Chris’ technique at The Cafe Sucre Farine of rolling the dough into walnut size pieces and flattening them between parchment paper using a glass to get a nice round shape. I used some of the trimming to try this out and it worked great. She also has a fun cracker recipe that you might want to try if you have no issues with gluten. This recipe was inspired by Chris’ recipe as well as Laureen’s recipe at Fox In The Kitchen.