Monday, February 29, 2016

Crispy Seed Crackers

Crispy Seed Crackers

One of the very first things I learned to make when I found out that I had to go gluten free was flax crackers.  I was literally making them all the time for the first month or so. That was before I realized that the store shelves were jam packed with lots of crackers, and breads to satisfy that sector of my meal plan.

Sadly once that realization hit, I began making them less frequently out of sheer laziness I guess.  But when I do throw a batch in the oven, I try to make them a little more upscale looking with the addition of other seeds.  Today I’m using pumpkin, sunflower and sesame.  I also like to cut them in long thin triangles since I think the shape makes more of a statement then small squares which look too similar to the store bought stuff.

I made this batch for a "meet the in-laws" party I threw.  I was a little nervous about meeting the parents of my son’s fiancee but I knew my cheeseboard would be perfect.  It turned out to be a very nice evening. 

And yes, these low carb, artisan baked, crispy seed crackers did indeed upstage the store bought stuff I added to the mix.  I’ll be making another batch of these real soon.

Crispy Seed Crackers
Prep time: 25 minutes
Bake Time: 40-45 minutes
Servings: 40-48

  • ¾ cup flax meal
  • ½ cup pumpkin seeds (chopped)
  • ½ cup sunflower seeds (chopped)
  • ½ cup sesame seeds
  • 1 1/3 cups water
  • 1-2 teaspoon adobo seasoning (or other seasoned salt)
  • sea salt (light sprinkle on top)

Video Tutorial: 

  1. Preheat oven to 325ºF (or 163ºC) and line a baking sheet with either parchment paper or a silicone liner.
  2. Combine all the ingredients and stir to combine then set aside for 5-10 minutes so the flax can absorb the liquid and thicken.    
  3. Spread the dough over the baking sheet (and I formed 4 distinct sections separated by ½ inch space for more crispy-edged pieces in the finished crackers)
  4. Sprinkle them lightly with sea salt then bake for 4o-45 minutes then cut into desired sizes, flip them over and bake for an additional 10 minutes or until crispy then serve. 
  5. Store in an airtight container for 1-2 weeks.

1 comment:

  1. Thank you for the video which was very good and informative. I've tried, unsuccessfully, to make flaxseed crackers that were crispy and delicious...until now. Fabulous recipe, nutritious, delicious and easy to make. I am very pleased.


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