I heard that if you mix flaxseeds with an equal amount of water, let it hydrate, spread it thin, and bake it in a low oven, you’ll get light, crispy, and surprisingly tasty crackers. I heard right.
I generally like to leave eating seeds to the birds, but these have a very mild nutty/earthy flavor, and while quite light, they’re still study enough to use with your favorite dips and spreads. Above and beyond the taste, I find that these start to lose their crispiness after about a day, so if you make them ahead of time, I’d re-crisp them in the oven again for maybe 30 minutes to dry them back out.
Also, please feel free to season these more creatively than I did. Although a plain cracker is perfect for pairing with a slice of cheese, I can’t help but think there are so many other ways these could’ve been spiced-up. Regardless of what you add to yours, I really hope you give them a try soon. Enjoy!
Ingredients for 32 Flaxseed Crackers:
1 cup raw flax seeds
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
pinch of cayenne
1 cup cold water
- Soak overnight, then bake at 200 F. for 3 hours, or until crispy.
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