If the dessert crackers from last week didn’t entice you, I’m sure that these will. They’re crunchy, savory and taste a lot like Wheat Thins, believe it or not. Also, don’t let the flax-base scare you. They’re not your average flax cracker. In fact, they’re anything but.
I remember the first time I made flax crackers. They took 3 days to make and a whole lot of patience. Soaking, drying, mashing, drying some more. And the result? Horrible, just horrible. The flax seed stuck to my teeth, they were all gummy and gross and the flavor just wasn’t there at all.
These crackers are not horrible. You don’t have to soak the flax, you don’t have to dehydrate them for days and they most certainly don’t taste like a hippie.
Preheat oven to 225F and take out two large baking sheets. Set aside.
Place onion, garlic, oil, thyme, salt and pepper in the bowl of your food processor. Pulse until onion is completely pureed.
Add flax seeds and ground sunflower seeds and pulse just until combined.
Transfer to a large bowl.
Grab a piece of parchment paper about 10 inches wide. Scoop ½ cup of the cracker dough, roll it between your hands to make a ball, then place on one side of the parchment, in the middle.
Fold over the parchment (like a book) and then roll the dough between the two pieces of parchment until it's about ¼-inch thick. Fold away the top half and cut or rip it away. Score the crackers into 1-inch cubes. Keeping the crackers on their current sheet of parchment, transfer the sheet to a baking sheet and repeat.
Bake for 2 hours, flipping halfway through and removing the parchment paper. The baking time will vary greatly on how thick/thin you make the crackers. You want the end result to be crisp, crunchy with no moisture left.
Remove from the oven and allow to cool on the baking sheet for 15 minutes.
You’ll want to grind the sunflower seeds into a fine powder. You can do this in your food processor or a coffee grinder. My coffee grinder (that was all of $20) is one of my favorite kitchen appliances. It’s never once ground actual coffee, but it’s made ground flax, other seeds, nuts, masalas, you name it. Definitely a good purchase!
For the flax, feel free to use the milled flax you can purchase at the store. I like Bob’s Red Mill ground flax because it’s a bit chunky and has some texture to it making it absolutely perfect for this recipe!
You’ll want to puree the onion until it’s really broken up. Think the consistency of apple sauce.
Once the dough is prepared, transfer it to a bowl and begin rolling. You’ll find that the consistency of the dough is very, very similar to any other kind of cracker dough you’ve worked with. And if you’ve never worked with cracker dough, then this is a great way to be introduced!
I liked rolling the dough between the two sheets of parchment to avoid having to clean up. I hate cleaning my kitchen.
Yes, Mom taught me that hate is a very strong word. Reserved for kitchen cleaning… I’m sure of it.
When you begin scoring the crackers, you’ll see here that you can just lift the sections of remaining dough from the sides of the sheet.
Cut the sheet down to size and place on the prepared baking sheet.
Repeat until all remaining dough has been rolled, scored and placed on a baking sheet.
You’ll likely need two baking sheets as this recipe makes quite a bit of crackers. But don’t worry, you’ll have no issue putting each one of the 75 crackers to good use.
Other amazing grain-free cracker recipes on the web: