Crispy Homemade Flax Crackers Recipe (video)

[Saviolo]

This video is inspired by a Food Wishes video by Chef John where he made these crackers. We made ours a little spicier, but the basic technique is the same. It was shocking to us how simple and delicious these crackers are. Just whole flax seeds and water with a little bit of seasoning. We cut the salt just a little, and added a whole pepper pod, but there are a lot of different ways you could change the flavour profile for these. We really want to try some grated parmesan and dried basil and oregano.

These crackers are not completely neutral flavouring. Flax definitely has a flavour, so don't expect a completely neutral cracker like a Carr's Table Water cracker. We found that it did go extremely well with the cheese board, and matched well with both the soft and hard cheeses we had. Also, it is not necessary to make the cut marks in the crackers while it's baking. When you go to break it up, you'll get some irregular chunks instead of nice even crackers, so whatever you would prefer!

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[lisa58]

1. This looks really interesting...a blank canvas for flavor

What ratios did you use (water to flaxseed) and what temperature did you bake them?

Thanks in advance

[Saviolo]

3. The recipe is in the video description.

Basically it's 1 cup of flax seeds and 1 cup of water and then just a bit of seasoning. It's a pretty slow oven for three hours, only 200F.

[lisa58]

5. Thanks - I was listening at work and he never stated ratios...

Will definitely play with this

[woodsprite]

2. Since whole flax seeds don't digest well, I wonder if you could grind half for the nutrients. nt

[Saviolo]

4. You probably could

But the soaking and baking process makes the outer shells of the seeds much crispier and easier to break, so just by chewing, you're going to be getting a lot more nutrients than just eating plan flax seeds because they'll break much more readily in your mouth. Also, through the soaking process, you bring out a lot of the mucilage from the seeds, making the dietary fibre from them much more bio-available.