Gluten Free Flaxseed Crackers ~ 2 Variations

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Gluten Free Flaxseed Crackers ~ 2 Variations

*** SEE FOOTNOTE AT END***

Whole Ground Golden Flaxseed Meal Crackers

Pre-heat oven 400*

In a bowl add and mix:
2 Cups of Bob's Red Mill Gluten Free Whole Ground Golden Flaxseed Meal
½ tsp. Salt
Add spices to your taste, I used:
½ tsp. Onion Powder
½ tsp. Garlic Powder
Or any other spices of your choice

Or you can leave the spices out

Use approximately 3/4-1 Cup of water to form a soft dough.
Always best to put less water and add more if you need to.

I use a Silpat Baking Mat on my cookie sheet or you can use parchment paper.

Place the dough onto the Silpat Baking mat.
Place a piece of wax paper on top of the dough and spread out the dough by pressing on the wax paper.
You can only spread so far with the wax paper,,. Then switch to Wet Hands to spread the dough out evenly.

Don't bring it right to the edge because it could burn.

I used a Measuring Ruler to help make the edges as straight as possible
I then took the wax paper and one more time pressed it down evenly


Using a spatula cut/score the crackers into the size you would like. Make sure not to cut the Silpat baking mat. Scoring the crackers makes it easy to remove them when they are finished baking.

Bake for approximately 20-30 minutes.
Checking at 20 minutes to see how they are doing.
Bake until crisp but not burnt. The Golden Flaxseeds tends to get well done quicker than the Regular Whole Ground Flaxseeds

I removed my crackers and cooled them on a wire wrack

I served my crackers with Garlic Hommus. It was very tasty.

If you dont want to add the spices you could serve the crackers with Peanut Butter, Almond Butter, Jelly, Dips or any other topping of your choice.

After they have cooled off store in a container.

***FOOTNOTE***
*** FOOTNOTE Baking Crackers at 375* Rather than 400* ***

My Original recipe for Golden Flaxseed Crackers I baked at 400*.  My oven tends to get hot so I lower the temperature to 375*. They cooked evenly and the edges did not burn. After 35-40 I removed the edge Crackers and separated the other crackers so that they all cooked evenly. And pulled them out as they got done. I found this method worked great for my oven. Go by how your oven bakes!


Second Variation:

Whole Ground Flaxseed Meal Crackers with Parmesan Cheese

Pre-heat oven 400*

In a bowl add and mix:
2 Cups of Bob's Red Mill Gluten Free Whole Ground Flaxseed Meal
2/3 Cup Grated Parmesan Cheese (If you don't eat Dairy you can skip the cheese)
½ tsp. Salt
Add spices to your taste, I used:
½ tsp. Onion Powder
½ tsp. Garlic Powder
Or any other spices of your choice

Or you can leave the spices out

Use approximately 3/4-1 Cup of water to form a  soft dough.
Always best to put less water and add more if you need to.

I use a Silpat Baking Mat on my cookie sheet or you can use parchment paper.

Place the dough onto the Silpat Baking mat.
Place a piece of wax paper on top of the dough and spread out the dough by pressing on the wax paper.
You can only spread so far with the wax paper,,. Then switch to Wet Hands to spread the dough out evenly.

Don't bring it right to the edge because it could burn.

I used a Measuring Ruler to help make the edges as straight as possible
I then took the wax paper and one more time pressed it down evenly

Sprinkle the dough with Sesame Seeds. With wet hands I press them into the dough.

Using a spatula cut/score the crackers into the size you would like. Make sure not to cut the Silpat baking mat. Scoring the crackers makes it easy to remove them when they are finished baking.

Bake for approximately 20-30 minutes.
Checking at 20 minutes to see how they are doing.
Bake until crisp but not burnt.

I removed my crackers and cooled them on a wire wrack

**** FOOTNOTE****
*** FOOTNOTE ~ Baking Crackers at 375* Rather than 400* ***

My Original recipe for Plain Flaxseed Crackers I baked at 400*.  My oven tends to get hot so I lower the temperature to 375*. They cooked evenly and the edges did not burn. After 35-40 I removed the edge Crackers and separated the other crackers so that they all cooked evenly. And pulled them out as they got done. I found this method worked great for my oven. Go by how your oven bakes!

I served my crackers with Garlic Hommus. It was very tasty.

If you dont want to add the spices you could serve the crackers with Peanut Butter, Almond Butter, Jelly, Dips or any other topping of your choice.

After they have cooled off store in a container.



Silpat Baking Mat: Silpat: The Original Non-Stick Mat http://silpat.com/

http://www.bobsredmill.com/


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