Yield: 24 crackers.
Easy and delicious.
1/4 cup flaxseed
1/4 cup ground flaxseed
1-1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons butter, softened
1/2 cup skim milk
In a bowl of a stand-up mixer, add flaxseed, ground flax, flour, baking powder, salt and butter. With the paddle attachment, mix on low speed until the mixture resembles a coarse meal. Stir in milk and mix until mixture forms a soft dough. (You can also mix the dough by hand.) Wrap dough in plastic wrap and chill 10 minutes. Divide the dough into quarters. Turn out onto a lightly floured board. Roll out very thin to a rectangle about 1/16 inch thick. Cut into 2-1/2 inch squares. Transfer to an ungreased baking sheet. Repeat with the remainder of the dough. Preheat oven to 325 degrees F (160 degrees C). Bake 20 minutes until crisp and golden.
Onion: Add 1-tablespoon powdered onion soup mix.
Cheese: Add 1 cup grated cheddar cheese.
Italian: Add 1-tablespoon oregano and 1 cup grated mozzarella cheese.
Serving Size: one 2-1/2 x 2-1/2 inch cracker
Single Serving Nutrient Values: Calories 56, Protein 1.7 g, Carbohydrate 7.8 g, Fiber 9 g, Fat 1.9 g, Sodium 59 mg, Potassium 66 mg, Folate 14 mg.
Recipe courtesy of the Flax Council of Canada
Current Culinary Sleuth Archive
This page created April 2000
Copyright © 1998-2001, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.
This page modified February 2007
Copyright © 1994-2017,