Did my post yesterday make you excited for these crackers?
It should have.
While flaxseed crackers might not seem like the most appealing snack in the world, man, these really blow your socks off.
Filled with seeds, spice & ground flax seeds- this might be one of the easiest and healthiest crackers around. Which is perfect if you have a tendency to love not so healthy, creamy dips. Like spinach artichoke. Somehow it goes down easier when I am using these crackers as a shovel.
But I digress.
Besides being ready in 30 minutes (!) these crackers are gluten-free and of course, vegan. They also pack in a LOT of fiber and omega-3′s. You’re so welcome.
If you’re really looking for a healthy snack, why not pair it with my newest, low-fat creation: tomato basil hummus
To put these babies to the ultimate test, I brought them to work with me last week. The beauty of working in an all-female office is that honesty abounds, especially when it comes to food.
I wasn’t quite sure what everyone was going to think. While they were the bomb.com to me, they did taste fairly, well, healthy. I won’t bore you will all the lovely compliments, but I ended up sharing the recipe with all who tasted.
Feel free to season as you’d like! Anything goes here, you could add more or less rosemary, herbs de Provence, they are pretty forgiving with whatever you throw their way. If you like your crackers to be fairly salty, you will need to add more. Taste the batter as you go! Be sure to keep them in an air-tight container or else they won’t stay crisp as long. You can also cut the batch in 1/2 if you only want a few crackers.
Have a great weekend! I’m heading down to LA to sun, relax, and of course EAT! I’ll be capturing my travels on Instagram, let’s connect!
Gluten Free Flax Seed Crackers
Ingredients: (makes 24-30 crackers, depending on how large you slice them)
2 cups ground flax seed
1/2 cup coarsely chopped pumpkin seeds
1/4 cup sesame seeds
2 tsp. dried oregano
1 heaping tbsp. dried rosemary
1/4 tsp. cayenne pepper
1 tsp. garlic salt (or garlic powder, just add a bit more salt)
pinch of salt
1 1/4 cup water, possibly more if needed
Preheat oven to 350°F. Mix together all ingredients except for water.
Slowly add the water and stir until a dough forms. Add more water if needed, but it shouldn’t be too wet.
Line a baking sheet with parchment paper and thinly spread dough mixture on. Using a sharp knife, slice crackers depending on how large you like them.
Bake for 35 minutes until crispy. Let cool completely and break into squares. By cutting them before you place them in the oven, they should mostly crack apart as they break.
Store in a sealed container and serve with tomato-basil hummus!