Round Flaxseed Meal Herbed Crackers with Parmesan Cheese

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Round Flaxseed Meal Herbed Crackers with Parmesan Cheese:

Pre-heat oven 375* ~  Line a cookie sheet  with Silpat Baking Mats or parchment paper.
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
½ tsp. Cayenne Pepper
Add: 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.

To make your Crackers Round use a Cookie Scoop... I used size 50
Measure out the dough with the scoop and place them on the Cookie Sheets.

To Flatten them into Rounds:
Take a small Plastic Container or Plastic Cup
Dip the bottom of the Container into warm water (I keep a bowl of warm water on the counter)
Then dip the wet bottom of the container into some Ground Flaxseed Meal (Place the Flaxseed meal on a small plate)
Take the Plastic Container and press into the Cracker Dough and flatten out. You will have to repeat dipping into the water and Flaxseed meal for each cracker.

Take one Egg white and whisk with a little bit of water with a fork.
Brush the egg wash over each Cracker Round., doing a few at a time
Sprinkle with Herbs, Spices and Seeds of your Choice.
I used:
Sea Salt,, go lightly as it can make your crackers very salty
Crush/Grind Fresh Black Pepper
Tuscan Spicy Garlic
Minced Dried Onions
Sesame Seeds
Poppy Seeds
Caraway Seeds
Mix the Herbs, Spices and Seeds together in a small bowl.
Sprinkle a few crackers at a time with the Mixture and push into the dough with your fingers.
After all the Crackers have been Sprinkled with the Mixture,, take the Plastic container you used to flatten the Crackers and push down on each Cracker to make sure the Mixture is sticking.

Bake at 375* for 20 minutes ~ Rotate the pans after 10 minutes.
My Oven has Hot spots so I rotated the crackers on each cookie sheet so that they cook evenly.
Bake 5 more minutes.
Turn the oven down to 350* (I didn't want my crackers to burn on the bottoms,, by turning the temperature down a little kept them from burning)  Bake an additional 5-10 minutes or until done. The Crackers should feel hard when they are done. Remove individual Crackers as they get done and cool on a wire rack. Once completely cooled store in a plastic container.

ENJOY!



http://www.bobsredmill.com/

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


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