FLAX SEED CRACKERS | ALLRECIPES
I heard that if you mix flax seeds with an equal amount of water, soak them, and spread them thin, you'll get a tasty cracker. I heard right! These have a nutty, earthy flavor. They're light, but still sturdy enough for dips and spreads. Experiment with other seasonings if you like.
Provided by Chef John
Categories Appetizers and Snacks Snacks Cracker Recipes
Total Time 11 hours 20 minutes
Prep Time 20 minutes
Cook Time 3 hours 0 minutes
Yield 32 crackers
Number Of Ingredients 6
Steps:
- Place flax seeds in mixing bowl. Add salt, garlic powder, onion powder, and cayenne. Pour in water. Stir. Cover with plastic wrap. Refrigerate overnight.
- Preheat oven to 200 degrees F (95 degrees C). Line a rimmed baking sheeting with a silicone mat or parchment.
- Transfer soaked flax seeds to prepared baking sheet. Spread out into a thin, flat rectangle, about 1/8 inch thick, using a spatula. Score the rectangle into about 32 small, rectangles.
- Bake in preheated oven until flax seeds have darkened and contracted slightly, about 3 hours. Cool in oven with door ajar. Break into individual crackers.
Nutrition Facts : Calories 104.1 calories, CarbohydrateContent 5.7 g, FatContent 8.2 g, FiberContent 5.3 g, ProteinContent 3.6 g, SaturatedFatContent 0.7 g, SodiumContent 224.8 mg, SugarContent 0.3 g
WHOLE-WHEAT FLAX BREAD RECIPE | EATINGWELL
The bakers at King Arthur Flour came up with this super-high-fiber bread. Its nutty whole-grain taste and texture make particularly great sandwiches and toast.
Provided by Brinna Sands King Arthur Flour
Categories Healthy Flax Seed Recipes
Total Time 3 hours 25 minutes
Number Of Ingredients 9
Steps:
- Grind flaxseeds into a coarse meal in a spice mill (such as a clean coffee grinder) or dry blender. Set aside 2 teaspoons for topping.
- Stir lukewarm water and honey in a large bowl until the honey is dissolved. Sprinkle in yeast and let stand until it bubbles, about 5 minutes.
- Add 1 cup bread flour (or all-purpose flour), pumpernickel (or rye) flour, salt and the remaining ground flaxseeds. With a wooden spoon, stir vigorously in the same direction until the batter is smooth. Gradually stir in whole-wheat flour until it becomes too difficult to stir. (Alternatively, mix dough in a stand-up mixer fitted with a paddle attachment.)
- Turn the dough out onto a lightly floured surface and knead, adding only enough of the remaining bread flour (or all-purpose flour) to keep it from sticking, until smooth and elastic, 10 to 12 minutes. (The dough will be slightly sticky.)
- Place the dough in a large oiled bowl. Turn to coat and cover with plastic wrap. Let rise until doubled in bulk, about 1 1/2 hours.
- Coat a 9-by-5-inch loaf pan with cooking spray. Punch the dough down, flatten into a disk and tightly roll into a log. Place seam-side down in the prepared pan. Cover with plastic wrap that has been sprayed with cooking spray; let rise until the dough domes over the top of the pan, about 45 minutes.
- Preheat oven to 400 degrees F. Lightly brush the loaf with the egg mixture and sprinkle with the reserved 2 teaspoons ground flaxseed.
- Bake the bread for 15 minutes. Reduce oven temperature to 350 degrees and continue baking until the bread pulls away from the sides of the pan, 20 to 25 minutes. Turn out onto a wire rack and cool completely before slicing.
Nutrition Facts : Calories 191 calories, CarbohydrateContent 34.5 g, CholesterolContent 15.5 mg, FatContent 3.5 g, FiberContent 5.8 g, ProteinContent 7.7 g, SaturatedFatContent 0.4 g, SodiumContent 299.8 mg, SugarContent 1.6 g
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