Flax Cracker. image: Essy Roz
Flax cracker is our house special,
It’s filled with all that is good.
It’s a fun cracker that pops in the mouth and leaves a light feeling in the tummy and the body,
That’s why I like to call it ‘’A cracker that you gobble in a minute’’.
Its seasoning is precise,
Its texture is addictive,
And it’s insanely beautiful.
It’s gluten-free just like all the recipes on my website,
It’s also vegan and demands very little attention,
And the oven is the one doing all the work for you,
And that’s the biggest magic of this cracker.
Happy cracker days to us all 🙂
Flax Cracker. image: Essy Roz
Flax Cracker
Ingredients:
- ½ cup ground flax seeds
- ½ cup whole flax seeds
- ½ cup sesame whole or regular
- ½ cup sunflower seeds
- 2 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon sweet / hot paprika
- 1 tablespoon olive oil
- 1½ cups warm water
Steps:
- Preheat the oven to 340°F (170°C) on turbo mode and line a baking pan with parchment paper.
- In a bowl put all ingredients, whole and ground flax seed, sesame, sunflower seeds, spices, olive oil and water and mix well until forming a slightly sticky mixture. Put the mixture aside and let it rest on the counter for 30 minutes (without covering the bowl), Meanwhile it’ll get thicker and stabilizes to a somewhat porridgy texture.
- Pour the mixture into the baking pan, and either using a spatula or wet hands flatten the mixture to a very very very thin layer. The thinner we make the mixture, the crispier and funner the crackers will turn out. (The mixture is suitable for a standard oven baking pan).
- Put inside the oven and bake for between 40-60 minutes or until the crackers are crispy, dry, stable and stiff (Baking time changes between one oven to another).
- This is the hard part since the smell will drive you insane at this point – turn off the oven and leave the pan with the crackers inside for another 15-20 minutes and only then take the pan out of the oven and let it cool completely. This action will make the crackers crunchy and amazing.
Once the cracker layer is cold and chilly, break it into crackers the size you like and gobble 🙂
A little extra from me:
- Can be kept in a sealed box on the counter for up to a week. Kindly note, the crackers should not be kept in the fridge! There’s moisture there and it’ll harm the crunchiness of the crackers.
- Sesame can be substituted for pumpkin seeds or more sunflower seeds.
- Crackers can be seasoned with any spice that you like.
- It’s very important not to skip any of the rest stages – of the mixture after mixing the ingredients together, and the cracker layer after baking.
- For a more stable cracker, you can add 2 tablespoons of chickpea flour / lentil flour / shutter flour to the cracker mixture.
- The crackers will combine wonderfully with my green lentil spread (Click here to see the recipe) or with my quick tofu cheese (Click here to see the recipe).
The bowl of ingredients.
The bowl of ingredients. image: Essy Roz
Mix the crackers after adding the water and mixing. image: Essy Roz
The texture of the mixture after resting for half an hour. image: Essy Roz
The texture of the mixture after resting for half an hour. image: Essy Roz
The thin mixture layer in the baking pan before baking. image: Essy Roz
Flax Cracker. image: Essy Roz
No Comments