Some of you may be familiar with flax seeds, as well as how you can use them mixed with water as a substitute for eggs in baking. Those of you who don't know this trick will be surprised to learn that when you mix flax seeds with water, you get this gelatinous goo -- it's what helps stabilize everything in your cookies and brownies.
Well, you can also use this reaction to your advantage and make extremely easy and healthy crackers -- totally out of flax seeds. And you'll want to snack on 'em with all those B-vitamins, omega-3 fatty acids, fiber, and phytochemicals. Problem is, the seed must be ground for you to enjoy its nutrition. But that's where some baking and chewing come in.
Let's see how it's done . . .
What you'll need . . .
- 1 cup flax seeds
- 1 cup water
- 1/8 cup low sodium soy sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon curry powder
- salt and pepper to taste
Method . . .
- Place the flax seeds and water in a medium bowl and mix. Let sit for 1-1/2 hours. The mixture will thicken, but that's good.
- Preheat your oven to 300 degrees F. Line a rimmed baking sheet with parchment or a reusable silicone liner (I just snagged one up this weekend).
- Mix in the soy sauce, garlic and curry powders, and salt, pepper.
- Pour mixture onto baking sheet, spread into a large rectangle -- about 1/8-inch thick with a spatula.
- Bake for 40 minutes, then check for firmness. If it's firm, flip and continue baking for another 40 minutes or so. If not, keep baking. This part is kind of difficult for me to judge -- I started my oven off at too low a heat (accidentally turned it off without realizing it). So I just kept checking back until the whole thing was crispy, but no burned. You'll want 'em crispy versus chewy for taste. As well as so you can easily chew out the nutrition.
- Cut your large cracker into bite-sized squares.
- NOTE: You can also make these raw. You just need a dehydrator, which we -- obviously -- do not have. Put mixture in the trays of your toy . . . then dehydrate at 110 degrees for 4 to 6 hours. Then flip and repeat.
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12 comments:
i am definitely going to try making these later- they look and sound delicious :)
cool! and they're so easy -- just make sure you bake 'em to a crisp. they taste better that way.
Oh wow - I would love to make these! I love flax seeds. I imagine they fill you up nicely :)I'll let you know if I try!
They would be great if the human body was able to digest whole flax seeds...
anon -- when you bake them to a crisp, when you chew, they break up. so. you can digest these. as i mention above. :)
So, can you freeze the extras OR how long will they last when stored.
Rosemaryandthegoat -- I'd say you can freeze for between 2 and 3 weeks. Stay good for a week when stored in airtight container at room temp. We're keeping ours in the fridge.
i made these on parchment paper and the entire layer adhered to the paper and i had to throw it out. did i do something wrong, or is that just not good advice?
animalfreelife -- i used a silicone liner -- but on the original recipe i modified, they said parchment works just fine. i'm sorry it didn't work for you! :(
How do you flip them to continue baking?
For better nutrition content add finely chopped veggies such as zucchini, garlic, onion, red and green peppers, onions, celery, etc...
Also, instead of baking use a dehydrator set at 115 degrees and dehydrate overnight, flip over in the morning and in a few hours when all of the moisture is go, they are ready to eat.
Dehydrating at a low temp is better than baking as it preserves the enzymes and vitamins of the food.
Very cool....Thank you! I don't have a dehydrator and have been wanting to make these for a long time. All the recipes I have found are for raw crackers. Duh...I can bake em : )
So simple I never thought of it
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