Flax Seed Cracker Addendum

On February 8, 2007, in Food and Drink, by peterb

I’ve been doing more experimenting, and I’ve made the following modifications to my earlier recipe:

(1) Use a nonstick cookie sheet instead of parchment.
(2) Spread the flax seeds thicker
(3) 275 degree oven
(4) Leave them in for a much longer time, around 3 hours.

This is yielding me crackers that are a lot snappier and better stand up to the pressure of spreading stinky cheese on them.

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1 Response » to “Flax Seed Cracker Addendum”

  1. vextorspace says:
    February 8, 2007 at 11:56 pm

    I was flipping them off the parchment paper after the tops were dry. I accidentally used wax paper once though, and that most definitely was a bad idea. I like a bit of flax meal and buckwheat in mine too, along with rosemary and garlic. But I just eat the crackers (not that I have anything against cheese, stinky or otherwise but I just don’t usually have it).