Flax Seed Crackers
50 mL |
flax seed |
1/4 cup |
50 mL |
ground flax seed |
1/4 cup |
375 |
mL all-purpose flour |
1 ½ cups |
2 mL |
baking powder |
½ tsp |
2 mL |
salt |
½ tsp |
20 mL |
margarine or butter, softened |
4 tsp |
125 mL |
skim milk |
½ 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 ½ 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 ½ x 2 ½ 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 |
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Fat |
1.9 g |
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Polyunsaturates |
1.1 g |
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Source: http://www.flaxcouncil.ca/
