Flaxseed And Onion Crackers Recipes
FLAX SEED CRACKERS
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
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
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
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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