Flax Crackers
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The dough for these homemade crackers is as easy to roll as cookie dough and is quick to cut into squares. Flaxseeds and ground flaxseed are available in the health food section of most grocery stores and at bulk food stores.
This recipe makes 72 servings
| Nutritional Info | |
|---|---|
| Per cracker: about | - |
| cal | 27 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | trace |
| chol | 2 mg |
| sodium | 39 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 1% |
| folate | 5% |
Suggested Recipes
Ingredients
Preparation:
Grease 2 rimless baking sheets; set aside.
In bowl, whisk together all-purpose flour, ground flaxseeds, flaxseeds and salt ; with pastry blender or 2 knives, cut in butter until mixture resembles rolled oats or coarse crumbs. Add water and toss to combine.
Turn out onto lightly floured surface; press together to form stiff dough. Divide in half; knead each until smooth, about 2 minutes. Form each into square; cover and let rest for 20 minutes.
On lightly floured surface, roll out each square into 12-inch (30 cm) square. Cut into 6 equal strips; cut crosswise into 6 equal rows. Transfer to prepared pans. Prick each in 4 places with fork; brush lightly with egg white.
Bake crackers in top and bottom thirds of 400°F (200°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Transfer to racks and let cool. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
In bowl, whisk together all-purpose flour, ground flaxseeds, flaxseeds and salt ; with pastry blender or 2 knives, cut in butter until mixture resembles rolled oats or coarse crumbs. Add water and toss to combine.
Turn out onto lightly floured surface; press together to form stiff dough. Divide in half; knead each until smooth, about 2 minutes. Form each into square; cover and let rest for 20 minutes.
On lightly floured surface, roll out each square into 12-inch (30 cm) square. Cut into 6 equal strips; cut crosswise into 6 equal rows. Transfer to prepared pans. Prick each in 4 places with fork; brush lightly with egg white.
Bake crackers in top and bottom thirds of 400°F (200°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Transfer to racks and let cool. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Additional Information
- Variation
Super Seedy Crackers: Decrease flaxseeds to 2 tbsp (25 mL); add 2 tbsp (25 mL) poppy seeds and 2 tbsp (25 mL) sesame seeds.
Spreads
Blue Cheese Butter (for Olive Boule and Flax Crackers): In small bowl, beat 1/4 cup (50 mL) butter, softened. Fold in 1/2 cup (125 mL) cold crumbled blue cheese to make chunky butter. (Make-ahead: Refrigerate in airtight container for up to 1 week; let come to room temperature to use.) Makes about 1/2 cup (125 mL).
Per 1 tbsp (15 mL): about 81 cal, 2 g pro, 8 g total fat (5 g sat. fat), trace carb, 0 g fibre,
22 mg chol, 159 mg sodium. % RDI: 4% calcium, 7% vit A, 1% folate.
Source
Holiday Celebrations: 2007
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