Flaxseed And Cracked Pepper Crackers Recipes

GARLIC PARMESAN FLAX SEED CRACKERS - LOW CARB!

Steps:

• Heat oven to 400°F.
• Mix all ingredients together.
• Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper.
• Cover the mixture with a piece of parchment or waxed paper. Even out the mixture to about 1/8 inch. I find a straight edge, like a ruler, works well, though you can use a rolling pin or wine bottle too. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up. So after you spread it out, go around the edges with your finger and push the thin part inwards to even it up.
• Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven. Let cool completely - it will continue to crisp up.
• Break into pieces.

FLAX SEED CRACKERS

Steps:

• Place flax seeds in mixing bowl. Add salt, garlic powder, onion powder, and cayenne. Pour in water. Stir. Cover with plastic wrap. Refrigerate overnight.
• Preheat oven to 200 degrees F (95 degrees C). Line a rimmed baking sheeting with a silicone mat or parchment.
• Transfer soaked flax seeds to prepared baking sheet. Spread out into a thin, flat rectangle, about 1/8 inch thick, using a spatula. Score the rectangle into about 32 small, rectangles.
• Bake in preheated oven until flax seeds have darkened and contracted slightly, about 3 hours. Cool in oven with door ajar. Break into individual crackers.

PEPPERY CHEESE CRACKERS

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper or nonstick baking mats; set aside.
• Place bread flour, polenta, salt, baking soda, paprika, pepper, and cheese in the bowl of a food processor; pulse to combine. Add butter and pulse until mixture resembles coarse meal. With the machine running, add buttermilk. Continue processing until dough just forms a ball. Transfer dough to a lightly floured work surface and knead for a few seconds. Wrap dough in plastic and let rest at room temperature for 15 minutes.
• Cut dough into quarters. Using 1 piece at a time, roll out dough 1/16 inch thick on a lightly floured work surface. With a dry pastry brush, sweep off the excess flour. Keep remaining pieces covered with plastic wrap.
• Using a 1 3/4-inch fluted round cookie cutter or a small fluted pastry wheel, cut out crackers and place on prepared baking sheet at least 1/2 inch apart. Roll out a second piece of dough 1/16 inch thick and repeat cutting process; place on second prepared baking sheet. Transfer baking sheets to oven and bake until crackers are golden brown and crisp, 15 to 18 minutes, rotating once halfway through baking. Transfer crackers immediately to a wire cooling rack; let cool completely. Repeat process with remaining dough.

FLAXSEED AND CRACKED PEPPER CRACKERS

Steps:

• Place a rack in the center of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, whisk together flaxseed, flaxseed meal, flours, baking soda, black pepper and salt. Add the butter, and using your fingers, quickly work the butter into the dry ingredients. Some of the butter will resemble oatmeal flakes; others will be the size of small pebbles. Make a well in the center of the mixture. Add the buttermilk, and use a fork to bring all of the ingredients together. Make sure that every bit of flour is moistened by the buttermilk. The dough will be shaggy.
• Turn the dough out onto a lightly floured work surface and knead together about 10 times to bring the dough together. Wrap in plastic wrap and refrigerate for 10 minutes.
• When chilled, cut dough in half. On a lightly floured work surface, with a lightly floured rolling pin, roll out half of the dough. Roll just thinner than 1/8 inch thick. Use a 1 1/2-inch round cookie cutter to cut out crackers, or use a pizza cutter to trim the edges and cut the dough into 1 1/2-inch squares. Prick each cracker with the tines of a fork and place on baking sheet.
• Bake crackers for 15 to 18 minutes, until slightly browned around the edges. Remove from the oven and allow to cool completely before placing in an airtight container to store.
• Crackers will last, in an airtight container, at room temperature for up to 4 days.

FLAXSEED AND ONION CRACKERS

Steps:

• Preheat oven to 325 degrees with racks in upper and lower thirds. Put whole and ground flaxseed, flour, baking powder, salt, and butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until mixture resembles coarse meal, about 2 minutes. Stir in onion and parsley. With mixer on low speed, pour in milk. Mix until dough just comes together (do not over-mix).
• Divide dough in half. Roll out each piece on a lightly floured surface to a 9-inch square (1/8 inch thick). Transfer to two baking sheets. Cut each square with a fluted pastry wheel or a knife into about 30 crackers (each 1 1/2 inches square).
• Brush with egg white; season with pepper, and salt, if desired. Bake until slightly firm, about 20 minutes. Switch positions of sheets; flip crackers. Bake until light brown and firm, 18 to 20 minutes more. Transfer to wire racks to cool.

CRACKED PEPPER AND FLAX CHEESE BALL

Steps:

• In medium-sized bowel mix cream cheese, cracked pepper and Mrs. Dash seasoning.
• Divide into two balls.
• In small bowl put 1 tablespoon of flax seed and add one cheeseball, turning to coat all sides with seeds.
• Repeat with other cheeseball.
• Wrap in plastic wrap and refrigerate for two hours before serving.
• Excellent with crackers and vegetables.