Comments on: Whole Flax Seed Crackers

By: Cassandra

Cassandra — Fri, 02 Nov 2007 14:55:07 +0000

I am making these flax cracker in my dehydrator, mixing anything into them I can find, such as grated carrots, grated red peppers sundried tomatoes, juice from a whole lime…or to taste, fresh herbs..whatever i can get, I also make them sweet, using either cocoa powder or carob powder with xylatol or stevia, add a pinch od nutmeg some ground cinnamon and a touch of cloves with a teaspoon of vanila or use the pod(cut into mall pieces) use some orange rind and cayenne for an extra kick, all these recipes I just experiments that turn out to be delicious!

By: sarahhelen

sarahhelen — Sun, 28 Jan 2007 05:50:46 +0000

Had some fantastic homemade flaxseed (linseed) crackers today made by an acquaintance. She made with whole seeds, sundried tomatoes, chilli, salt and does them in her food dehydrator. Absolutely delicious, really really good.

By: vextorspace

vextorspace — Sat, 27 Jan 2007 16:38:43 +0000

Garlic and rosemary is pretty good, but it doesn’t take much garlic. I put two cloves in a batch that was probably 1 cup’s worth and it was very strong. I’ll try the roasted seeds, that sounds good.

By: peterb

peterb — Sat, 27 Jan 2007 03:34:23 +0000

Doug,

I’m experimenting with different combinations of raw and roasted flax seed. The summary seems to be that the raw flax seed slimes better, but the roasted seeds taste a little better. I’m trying a combination tonight.

I mostly use the crackers as a vehicle for stinky cheese, so I don’t flavor them that much.

By: elise

elise — Fri, 26 Jan 2007 03:16:07 +0000

I’m on kind of a flax kick. I can admit that. Whole flax rulez. However, you get more nutritional goodness if you grind whole flax a little. It makes all those great nutrients and fatty acids available to be absorbed by the bod. Whole, they are a fantastic fiber that just passes thru and helps your erm, colonic happiness and such. Freshly ground, they do that… and more!
(What is it about being a certain age makes discussing your colon not absurdly unthinkable??) You can buy them whole ( keep them refrigerated) and grind them in a spice /coffe grinder just before use. I find that it also inhances the unique, nuttty flavor. I can’t imagine it would change the result of any recipe to do this.
Boom Shanka
Elise

By: Doug

Doug — Fri, 19 Jan 2007 21:29:10 +0000

Well I have made 2 batches of crackers. The first were whole flax seed, the second were mostly whole seed, with some flax meal and buckwheat flour. The small bit of flour helped a lot, but they both suffered from a couple of deficiencies. They got soft fast. I think this is because the parchment held some moisture against the bottom of the cracker which got back into it. I think if at some point I flipped them and pulled off the parchment paper that may be fixed. I also need to add some flavor because these crackers are for snacking on at work. A was going to try adding random spices and cheeses. Any other ideas?

By: psu

psu — Fri, 19 Jan 2007 00:57:05 +0000

I’m never drunk. Well, except that once.

By: peterb

peterb — Thu, 18 Jan 2007 21:15:50 +0000

Trin: I add the salt to the flax/water slurry. It’s just for flavor. Various other recipes I’ve seen use things like garlic salt or other flavorings, but since my main use for these crackers is as a Cheese Vehicle, I skipped that.

R: I’ll look for them.

zp: You should see us when we’re drunk.

By: zp

zp — Thu, 18 Jan 2007 19:31:16 +0000

I love it when you diet, Tea Leaves.

By: Trin

Trin — Thu, 18 Jan 2007 17:16:16 +0000

So the salt in your list of ingredients is there for its magical properties of protection?

Does it matter when you add it to the crackers, before drying or after they are dried?