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Flax Seed Crackers

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Ingredients

  • 3/4 cup (175 mL) whole grain flour or whole wheat flour
  • 3/4 cup (175 mL) all-purpose flour
  • 1/4 cup (50 mL) flax seeds
  • 1/4 cup (50 mL) ground flax seeds
  • 4 tsp (18 mL) butter, softened
  • 1/2 tsp (2 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) milk

Details

Adapted from cbc.ca

Preparation

Step 1

In large bowl and using electric beater, beat together rye and all-purpose flours, flaxseeds, ground flaxseeds, butter, baking powder and salt until crumbly. Mix in milk until dough is soft and sticky, adding up to 3 tbsp (50 mL) water, 1 tbsp (15 mL) at a time, if necessary.

Turn out onto lightly floured surface; knead just until smooth. Wrap and let rest for 10 minutes to relax dough.

Divide dough into quarters. On lightly floured surface, roll out, one quarter at a time, to 1/8-inch (3 mm) thick 10-inch (25 cm) square. Place on ungreased rimless baking sheet.

Bake, 2 sheets at a time, in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, until golden and crisp, about 20 minutes. Let cool on rack. Break into pieces. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)

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