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
- 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
- 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)
- Combine all the ingredients (including spices as desired), except the salt, in a large bowl.
- Stir with a wooden spoon until fully combined. Let the dough sit for 10 minutes, in the fridge is best.
- 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.
- Gently wrap the log in the parchment and allow it to chill for 1 hour.
- Heat the oven to 350°F and line a cookie sheet with parchment paper.
- 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.
- 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.
- Let cool for the crunchiest crackers.