I could pretend that these crackers are part of some lofty ideal or resolution I made for the brand spanking new year of 2015, but anyone who know me would scream, “LIAR!” and they’d be right. I just thought these crackers were beautiful looking and fun to munch on when I had them recently at a restaurant, so I made them. I love it when it turns out that tastes good is actually really good for you! BONUS!
Flaxseeds are a superfood dating back to Babylonian times. According to WedMD: “Some call it one of the most powerful plant foods on the planet. There’s some evidence it may help reduce your risk of heart disease, cancer, stroke, and diabetes. That’s quite a tall order for a tiny seed that’s been around for centuries.” Flaxseeds get gummy when you wet them so you don’t need any other binder for these crackers. I tried them baked and dehydrated and liked them both ways. I can see adding all sorts of other seeds, nuts and spices to these crackers in future batches.
- 2 cups roasted flax seeds
- 2 cups water
- 1 cup toasted sesame seeds*
- 1 teaspoon kosher salt
- coarse sea salt
- freshly ground black pepper
- Special Equipment (if dehydrating): 3 plastic fruit roll sheets for dehydrator.
- In a medium bowl, soak flax seeds in water with salt for one hour. Mix in sesame seeds.
- In food dehydrator: Using an offset spatula, spread the mixture on the plastic sheets, very thinly, so you have one layer. Try to avoid having holes. It’s a little challenging. Sprinkle with sea salt and freshly ground pepper.
- Place the sheets on the dehydrator trays and cover with the lid. Dehydrate on high for four hours.
- In an oven: Preheat oven to 350 °. Line a sheet pan with silpat or silicone baking sheet liners. Using an offset spatula, spread the mixture on the plastic sheets, very thinly, so you have one layer. Try to avoid having holes. It’s a little challenging.
- Sprinkle with sea salt and freshly ground pepper. Press the toppings into the crackers gently with the spatula. Bake for 15-20 minutes, until the wafers are crisp and dry. I break off and remove the dry, crisp parts of the crackers and cook the moist parts until they are done.
- Carefully pry the crackers off the baking or dehydrating pans, break into dramatic pieces and serve,
The above cooking time is for baking the crackers. Dehydrating them will take four hours depending on how thin you make them. You can also make them thicker, but the “cooking” or “drying” time must be increased.
*Use toasted sesame seeds if you’re making the dehydrated version. Use raw sesame seeds if you’re baking the crackers.
EVERYTHING FLAXSEED CRACKERS variation: Prior to baking sprinkle the crackers with poppy seed, garlic and onion flakes Press the toppings into the crackers gently with the spatula. .
MIDDLE EASTERN FLAXSEED CRACKERS variation: Prior to baking crush coriander seeds, fennel seeds and cumin seeds and sprinkle them on the EVERYTHING FLAXSEED CRACKERS. Press the toppings into the crackers gently with the spatula.
These sounds so simple and delicious! I love that they’re so healthy too. I can see this being my go-to snack in the very near future.
Jackie, these look great! My initial thought is to add dukkah, I bet they would be incredible!
Kate They are simple. If you have a dehydrator you can make a few if you have the extra trays. I’ve been eating the first batch for a few weeks.
Barbara: I love dukkah and thought that flavor and texture would suit these crackers. Great idea!
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