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| 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
Ingredients
- 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:
Instructions
- Preheat oven to 325ºF (or 163ºC) and line a baking sheet with either parchment paper or a silicone liner.
- Combine all the ingredients and stir to combine then set aside for 5-10 minutes so the flax can absorb the liquid and thicken.
- 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)
- 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.
- Store in an airtight container for 1-2 weeks.
