Parmesan Flax Crackers

These crackers are delicious, but really, I like the flavour of flax, so I am bias. These bake up crispy, are sturdy for cheese and dip, and can be different flavours based on preference and convenience. Give them a try and let me know what you think!

Parmesan Flax Crackers

Adapted from I Breathe… I’m Hungry

INGREDIENTS

  • 1 1/4 cup flax seeds, finely ground
  • 2 eggs
  • 3/4 cup parmesan cheese, grated (don’t use the powdery stuff, grate fresh)
  • 1/4 tsp black pepper, ground
  • coarse salt for sprinkling before baking

optional flavours:

  • 1 tsp crushed red pepper flakes (great with creamy cheese/dip, salsa, hummus)
  • 1 tsp dried rosemary (good with creamy dips/cheese, hummus, or on their own)
  • 1 tsp dried basil (great with creamy mozzarella for a quick snack)
  • 1/2 tsp curry power (great with tomato soup, really)

DIRECTIONS

  1. Combine all the ingredients (including spices as desired), except the salt, in a large bowl.
  2. Stir with a wooden spoon until fully combined.  Let the dough sit for 10 minutes, in the fridge is best.
  3. On a large piece of parchment or wax paper, form the dough into a large log (with the circumference of your desired crackers). If you want square crackers, use a flat surface (cutting boarded) and  the counter to gently square your corners.
  4. Gently wrap the log in the parchment and allow it to chill for 1 hour.
  5. Heat the oven to 350°F and line a cookie sheet with parchment paper.
  6. Using a sharp knife with a thin blade, slice crackers off the log, gently placing them on the prepared cookie sheet. The thinner the cracker, the better.
  7. Sprinkle the crackers with salt and bake for 10 minutes. After 10 minutes, flip the crackers gently and bake for another 3-5 minutes, until browned and dried.
  8. Let cool for the crunchiest crackers.

Ready for mixing.

Not the prettiest, but worth it!

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