Thanks to blood sugar issues, I gotta watch my carbs. But I love crunchy food!!!
Good thing I found flax crackers. The first few times I made these, I made them with regular flaxmeal, and I gotta say, the smell was not . . . appetizing. Then I found Golden Flaxmeal from Bob’s Red Mill and now I’m making these every two weeks or so. When I have a craving for something crunchy (which is like, nearly every day!), this is my go to snack. I’ve even taken them on business trips in a tupperware in my suitcase. Watch TV in the hotel room and have a crunchy snack!
not worried about carbs? that’s cool. these are gluten free, vegan, and paleo-friendly. It’s just flax, water, and spices. What could be easier?? nothin’, that’s what. Nearly every recipe you find online will be 2 parts flaxmeal to one part water. But beyond that, that’s where you can get creative!
you’ll need: Mixing bowl, fork, unrimmed cookie sheet, parchment paper
1 cup Flaxmeal (I like Bob’s Red Mill Golden Flaxmeal)
1/2 cup water
salt & pepper to taste
couple of shakes oregano
pinch dried crushed rosemary
Preheat oven to 400. Line an unrimmed cookie sheet with parchment paper. The parchment paper is non-negotiable. Keep reading, you’ll see why.
Combine all ingredients in a bowl, and mix well with a fork. The mixture will be very, very wet. Let it sit uncovered for about 10 minutes, so that it dries out a tiny bit and so the flaxmeal can absorb more of the water.
Most of the recipes I’ve seen online call for you to roll out the “dough” on a greased countertop, with a greased rolling pin. Seriously? Roll this stuff out? Are you kidding??? This isn’t dough, it’s batter! Trust me when I say this stuff is WAY too sticky to roll, and it is not worth the hassle. Use a fork to put a blob on your parchment paper lined cookie sheet, and use the fork to smush and smear it down into a very thin layer. The thinner you can get it, the better. See how wet this is? Can you imagine putting this right on your cookie sheet? yep, parchment paper is your friend!
Once you’ve got it all smeared out, use a sharp knife or a pizza cutter to cut it into squares. Yep, you’re going to cut it into squares *before* baking. Pretty cool, if you ask me!
And I think those are the straightest lines I’ve ever cut!
Bake at 400 degrees for 20-25 minutes, until it starts to brown at the edges and they are dried out. The thinner your batter, the quicker they will cook, the thicker it is the longer they will need in the oven. If your oven runs hot, yours will probably be done closer to 20 minutes, so you’ll want to babysit and check for doneness and dryness near the end of the cooking time. I know from experience that burnt flax crackers are not so good.
this is what it looks like right out of the oven:
Ha! you can see where the hot spots are in my oven! I don’t know why that’s so funny to me, but it is. Anyways, snap them on the perforations for little bitty yummy crunchy crackers! These are great with bean dip, hummus, and anything you’d normally put on wheat crackers. And speaking of wheat and wheat crackers, I am temped to crush some up to use as breadcrumbs substitute next time I need something breaded…..