Uploaded January 2023 | Updated September 2026, 41 minutes ago
Check our our Patreon!
patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=
These are delicious, crunchy, highly-nutritious crackers which are easy to make. The mixture does need to sit overnight to draw mucilage out of the flax seeds. Once baked, crackers kept in a sealed container will last up to a week and perhaps longer. They’re an excellent accompaniment to a charcuterie board; they are actually strong enough to stand up to a little spreading.
It is a good idea to season the crackers with some appealing aromatics. The scent of just the flaxseeds may be slightly offputting if left unadulterated. Onion powder, garlic powder, and powdered fines herbes are a good place to start. Heat may also be appealing to some; we used a home-dried bird’s eye chili reduced to powder and enjoyed the kick it gave to the crackers.
The baking process takes 3 hours in the oven and then possibly that long again to slowly and completely cool in the oven with door ajar. This process helps to ensure that the crackers do not take on a great deal of moisture during the cooling process. Once finished, the crackers may be broken apart and used for a cheese board or similar, or stored in a sealed container. As they are made of whole seed they are not especially absorbent and indeed soup would most likely dissolve them into their constituent seeds.
Makes enough for one half-sheet pan, or 15-24 crackers depending on size.
Equipment:
• lidded mixing bowl, or a bowl and a sealing container ~1 litre
• half-sheet pan, or cookie sheet, lined with a silicon baking mat or parchment
Ingredients:
1 cup flax seeds whole
1 cup water
1/2 tsp salt
1 tsp onion powder
1 ea bird’s eye chili ground; or 1/4 tsp cayenne
Procedure:
1. Reduce all aromatic ingredients to powder.
2. Combine water, salt, aromatics and seeds and mix well.
3. Allow the mixture to sit overnight.
4. Preheat the oven to 200F.
5. Spread the now-gloppy seed mixture in an even layer over the baking mat.
6. Bake the crackers in the middle of a 200 degree oven for 3 hours.
7. About an hour in, if desired, break-lines may be impressed into the surface of the crackers.
8. Turn the oven off and crack the door and let the crackers cool completely.
9. Break up the crackers and either serve or store them.
Music: bensound.com/royalty-free-music
Check our our Patreon!
patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=
These are delicious, crunchy, highly-nutritious crackers which are easy to make. The mixture does need to sit overnight to draw mucilage out of the flax seeds. Once baked, crackers kept in a sealed container will last up to a week and perhaps longer. They’re an excellent accompaniment to a charcuterie board; they are actually strong enough to stand up to a little spreading.
It is a good idea to season the crackers with some appealing aromatics. The scent of just the flaxseeds may be slightly offputting if left unadulterated. Onion powder, garlic powder, and powdered fines herbes are a good place to start. Heat may also be appealing to some; we used a home-dried bird’s eye chili reduced to powder and enjoyed the kick it gave to the crackers.
The baking process takes 3 hours in the oven and then possibly that long again to slowly and completely cool in the oven with door ajar. This process helps to ensure that the crackers do not take on a great deal of moisture during the cooling process. Once finished, the crackers may be broken apart and used for a cheese board or similar, or stored in a sealed container. As they are made of whole seed they are not especially absorbent and indeed soup would most likely dissolve them into their constituent seeds.
Makes enough for one half-sheet pan, or 15-24 crackers depending on size.
Equipment:
• lidded mixing bowl, or a bowl and a sealing container ~1 litre
• half-sheet pan, or cookie sheet, lined with a silicon baking mat or parchment
Ingredients:
1 cup flax seeds whole
1 cup water
1/2 tsp salt
1 tsp onion powder
1 ea bird’s eye chili ground; or 1/4 tsp cayenne
Procedure:
1. Reduce all aromatic ingredients to powder.
2. Combine water, salt, aromatics and seeds and mix well.
3. Allow the mixture to sit overnight.
4. Preheat the oven to 200F.
5. Spread the now-gloppy seed mixture in an even layer over the baking mat.
6. Bake the crackers in the middle of a 200 degree oven for 3 hours.
7. About an hour in, if desired, break-lines may be impressed into the surface of the crackers.
8. Turn the oven off and crack the door and let the crackers cool completely.
9. Break up the crackers and either serve or store them.
Music: bensound.com/royalty-free-music
