Flaxseed And Onion Crackers Recipes

FLAX SEED CRACKERS

Flax Seed Crackers image

I heard that if you mix flax seeds with an equal amount of water, soak them, and spread them thin, you'll get a tasty cracker. I heard right! These have a nutty, earthy flavor. They're light, but still sturdy enough for dips and spreads. Experiment with other seasonings if you like.

Provided by Chef John

Categories Appetizers and Snacks Snacks Cracker Recipes

Time 11h20m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup raw flax seeds
¾ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 pinch cayenne pepper
1 cup cold water

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.

Nutrition Facts : Calories 104.1 calories, Carbohydrate 5.7 g, Fat 8.2 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 224.8 mg, Sugar 0.3 g

FLAXSEED AND ONION CRACKERS

Flaxseed and Onion Crackers image

These crispy crackers go well with all kinds of cheeses. Whether for an afterschool snack or as part of a cheese platter, two to try: Brie and manchego.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 5 dozen

Number Of Ingredients 10

Ingredients

1/4 cup whole golden flaxseed, plus 1/4 cup ground golden flaxseed (from about 2 tablespoons whole)
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/2 teaspoon coarse salt, plus more for seasoning (optional)
2 tablespoons unsalted butter, softened
1 tablespoon plus 1 teaspoon finely grated onion
1 tablespoon plus 1 teaspoon finely chopped fresh flat-leaf parsley
1/2 cup skim milk
1 large egg white, lightly beaten
Freshly ground pepper

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.

Nutrition Facts : Calories 132 g, Cholesterol 6 g, Fat 5 g, Protein 4 g, Sodium 347 g

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