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August 19, 2016
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September 7, 2016

Flaxseed Crackers – too easy!

2 cups ground flaxseed
1 cup water
1/2 tsp salt

Combine all ingredients in a medium bowl. Line a baking sheet with parchment paper.

Place dough onto middle of baking sheet. Put another piece of parchment paper on top. Use a rolling pin to roll out dough to fill the entire baking sheet. Use a pizza cutter to score dough into cracker-size pieces.

Bake at 400 degrees for 20 minutes or until crackers are crisp and edges are lightly browned.

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• 1/2 cup chia seeds
• 1/2 cup sunflower seeds
• 1/2 cup pepita seeds (or pumpkin seeds)
• 1 cup water
• 1/4 teaspoon fine sea salt, plus more for sprinkling
1 Preheat the oven to 300ºF. Line a large baking sheet with parchment paper.
2 In a large bowl, combine the chia seeds, sunflower seeds, pepitas seeds, and sesame seeds.
3 Add the water, the garlic, and salt. Stir with a spatula until combined. Allow the mixture to sit for a couple of minutes until the chia seeds absorb the water. After the 2 minute rest, when you stir the mixture, you shouldn’t see a pool of water on the bottom of the bowl.
4 With the spatula (and a hand, if necessary), spread the mixture onto the prepared baking sheet in two small rectangles, about 12 by 7 inches each and 1/8 to 1/4 inch thick. Sprinkle additional salt on top.
5 Bake for 35 minutes. Remove from the oven and carefully flip each rectangle with a spatula. Bake for 25 to 35 minutes more, until lightly golden around the edges. Watch closely near the end to make sure they don’t burn. Let cool for 10 to 15 minutes on the pan and then break the rectangles into crackers and let cool completely on the pan. Store in an airtight container or jar on the counter for up to 2 weeks. You can also freeze the crackers in freezer bags for up to 1 month. If the crackers soften while storing (this can happen in humid environments), toast in the oven at 300ºF for 5 to 7 minutes, then let cool completely. This is usually enough to return their former crispness!

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1 Comment

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