Flax Seed Crackers
Easy and delicious.
| 50 ml | flax seed | 1/4 cup |
| 50 ml | ground flax seed | 1/4 cup |
| 375 ml | all-purpose flour | 1 1/2 cups |
| 2 ml | baking powder | 1/2 tsp |
| 2 ml | salt | 1/2 tsp |
| 20 ml | margarine or butter, softened | 4 tsp |
| 125 ml | skim milk | 1/2 cup |
- In a bowl of a stand-up mixer, add flax seed, ground flax, flour, baking powder, salt and margarine or 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 2 mm (1/16 inch) thick. Cut into 6 cm (2 Ѕ inch) squares.
- Transfer to an ungreased baking sheet.
- Repeat with the remainder of the dough.
- Preheat oven to 160° C (325° F).
- Bake 20 minutes until crisp and golden.
Variations:
Onion: 15 mL (1 tbsp) powdered onion soup mix.
Cheese: 250 mL (1 cup) grated cheddar cheese.
Italian: 15 mL (1 tbsp) oregano and 250 mL (1 cup) grated mozzarella cheese.
Yield: 24 crackers
Serving Size: 1 – 6 x 6 cm (2 Ѕ x 2 Ѕ inch) cracker
Single Serving Nutrient Values
| Calories | 56 | Sodium | 59 mg |
| Protein | 1.7 g | Potassium | 66 mg |
| Carbohydrate | 7.9 g | Folate | 14 mg |
| Fibre | 0.9 g | ||
| Fat | 1.9 g | ||
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