Flax Seed Crackers
Flax seed crackers are great high fiber, crunchy, nutritious, and tasty snacks. They are great with salsa, guacamole, hommus and other dips or spreads. I like to add garlic salt to my flax crackers, but this may not be suitable for those on a 100% raw food diet.
Flax seeds are very low carb, high nutrition seeds that are useful in many recipes. They are the seeds of the flax plant, which linen cloth is made from. They have a pleasantly nutty taste. The whole seeds keep well, but they need to be ground into meal for us to get their full nutritional benefits. A simple spice or coffee grinder can do this in seconds.
They contain high levels of dietary fiber as well as lignans, an abundance of micronutrients and omega-3 fatty acids. Fiber works as a natural laxative; may lower cholesterol levels, especially in women, lignans may protect against estrogen-dependent cancers such as breast cancer.
Low carb content makes them an excellent choice for diabetics and others who need to limit the amount of starch and sugars in their diet. Flax seeds are proven to decrease insulin resistance and may protect against diabetes.
Omega-3 fatty acids are highly concentrated in the brain and can help improve memory and decrease the risk factors for mood swings and depression.
Flax Seed Crackers
Ingredients:
*Makes 60–70 crackers
• 2 cups raisins (or currants)
• 3⁄4 cup mixed chopped almonds, pecans or nut of your choice
• 1⁄4 cup flax seeds
• 1 cup mixed seeds
• 1 large egg
• 2 tbsp milk
• 1 cup buttermilk
• 3⁄4 cup strong black tea
• 1 tsp salt
• 1⁄2 cup brown sugar
• 3 1⁄4 cups plus 2 tbsp spelt flour
• 2 tsp baking soda
• In a large bowl, combine raisins, nuts, and seeds. In another bowl, beat egg and milk together. Add buttermilk, tea, salt, and sugar and beat again. Sift flour and baking soda over nut mixture. Pour in liquid ingredients and mix well. Pour into a lightly oiled 9×9-in(22×12-cm) pan and bake for 60–75 minutes, until a toothpick or fork comes out clean. Cover and refrigerate overnight.
• The next day, preheat oven to 290°F (145°C). Cut loaf lengthwise into 4 logs. Cut each log into very thin slices about 1⁄4-in (6-mm) thick. Spread on a baking sheet and bake for about 45 minutes until dry, but not browned. Turn oven off and leave crackers to dry out and crisp further for another 45 minutes.
• Store in an airtight container for up to 3 months.
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