Sunday, February 26, 2012

Oven Baked Flax Crackers

I don't often dabble in baking, but this weekend was all about crackers. I catered an art opening and closing at Waitsfield's new pop-up studio, Quench. Friday night was a Vermont Cheese spread, with Tamari Maple Nuts, Plump Olives, Fresh Fruit, Turkish Figs, Herbed Flax Crackers and Buckwheat Straws. Saturday offered a Spreads Platter, complete with Beet Hummus, Thai Curried Carrot Puree, Edamole and a Cuban Black Bean Dip, with Crostinis, Whole Wheat Pita Wedges, Sliced English Cucumber and Tortilla Strips. Whew! It was a long few days of cookin' and shmoozin', but so much fun!

But back to the crackers. This recipe started as a pizza crust, flecked with parmesan, and morphed into an herbed cracker, both gluten and dairy free. I like it both ways. The ingredient list looks too good to be true (for the taste buds at least), but believe me, something magical happens in that oven.
Ground flax is chock full of omega-3 fatty acids, as well as insoluble and soluble fiber. I replaced the parmesan in the original recipe with nutritional yeast, and added a good dose of fresh herbs. You can certainly play with the seasonings based on what you have on hand. Next time, I think I will go curry spices and see if I can sneak some veggie pulp from the juicer in as well. I'll let you know how that goes.

*I tested this with an additional cup of veggie pulp- success! Yields a slightly chewier cracker with loads more insoluble fiber. Although, by the second day, they were quite a bit softer and bread-like. Keep in mind that it will take on the flavors of the vegetables you juiced, so play off that (mine had been a beet carrot ginger juice, which was great amped up with some cumin and tumeric and a splash of tamari). 

Herbed Flax Crackers
Makes about 30

1 cup ground flax seed (I like golden flax)
2 eggs, beaten
1/4 cup nutritional yeast
1/2 tsp. sea salt
1 tbs. fresh rosemary (or 1 tsp. dried)
1/2 tsp. granulated garlic

Preheat oven to 325 degrees.

In a mixing bowl, combine all ingredients until you have a stiff batter. Line a cookie sheet with parchment paper, and using a wet spatula, spread dough as thin as possible. Using a wet knife blade, score as desired.

Bake for 15-20 minutes, or until beginning to brown. Remove from oven, cool slightly and break apart. Flip individual crackers and return to oven for 5-10 minutes, or until golden. Remove, cool and store in an airtight container.

Relax. Eat Well.

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