I really don't know why it's taken me so long to jump on the flax-cracker recipe bandwagon, but I'm so glad I finally have!
These tasty crackers are my current favorite in between meal snack, and topped with a teaspoon of almond butter they also make a great pre-workout power up. Since I've been trying to balance out my seed and nut intake these have been a welcome addition to breaking up the copious amounts of salads and smoothies on my current weekly meal plan. After this cracker recipe I'll be sharing a few simple pate and tapenade recipes to go along with it. Because what good are crackers if you don't have something yummy to put on top of them?
Important Note About This Recipe
My goal with this recipe was to keep it as simple as possible, at the same time leaving room for the crackers to be tweaked if you want to add more flavor. These crackers only take about 3 to 4 hours to dry, which is less than half the time of other recipes I've found on the web. Oh, and you can make them in your oven or dehydrator!
There's also a special note for those of you who don't own a food processor - you get to make these too!
Bonus Recipe: Just to show you the versatility of these crackers, I've added a little bonus recipe note, showing you how to turn half of the plain cracker mixture into a very fancy and very yummy: Rosemary & Dried Currant Flax Cracker.
AtV Plain Flax-Sunflower-Sesame Crackers
Rosemary & dried Currant Flax Cracker
Yields a lot of crackers - but they'll keep for at least a month in your pantry and even longer in your fridge.
In a bowl combine together:
1 c Flax seed
1 c Water
Set your timer for for 1 Hour
Let your Flax seed soak in the water
After 1 hour you should have a gelatinous slimy gooey bowl of flax seed (mmm, sounds good doesn't it?):
Set aside and move on to the next step...
In your food processor proceed to pulse/grind:
4 cups Sunflower Seeds
The goal is to roughly chop them up, but not grind them into a powder:
Don't own a food processor?
You can also do the above by hand, using the fun "bashing method".
Place your Sunflower Seeds into a plastic baggy
Remove as much of the air from the bag as you can
Proceed to use a flat heavy object (like a cast iron pan or the blunt side of a meat tenderizer) and bash your sunflower seeds until they've been crushed/broken down
It's that simple!
Mixing Everything Together:
Into a large mixing bowl combine:
4 cups chopped Sunflower seeds
1/4 c Sesame Seeds
1 tsp Salt
Mix the above together evenly
Creating a well in your ingredients, proceed to add the Flax/Water mixture from Step 1:
Mix everything together:
At this point you will have a crumbly wet Cracker mixture, this is great!
From here you get to decide if you want to season it or just make some yummy plain crackers...
Rosemary & dried Currant Flax Crackers
At this point you've made your cracker mixture, and now you get to flavor things up.
Divide your wet cracker mixture in half
Add to half of your plain wet cracker mixture:
1/4 c dried Currants
1 Tbsp dried Rosemary (crushed/rubbed together with your hands)
1 tsp Onion powder
1 tsp Garlic Granules
cracked Black Pepper to taste
Mix it all together!
Assembling and Drying
This is the tricky part
Take note that because this wet cracker mixture is crumbly it takes a bit of finesse in assembling. Rest assured, after your crackers have dried they stay together very well.
Ont to a sheet of parchment paper:
Use a spatula to gently press, shape and flatten out your cracker mixture to roughly 1/4'' thickness
Score your crackers into desired dimensions before you move on to drying them
Oven: Set your oven at its very lowest heat and leave your oven door cracked open
Place your crackers with parchment paper onto a baking sheet and place into the oven
Leave the crackers to dry for roughly 3 hours
Flip crackers over and dry for another 30 minutes to 1 hour
Dehydrator: Follow the same directions noted above, same time applies.
Random fact about me: I have black currants tattooed on my right leg, along with an "in progress" Beatrix Potter themed garden scene.