These flax crackers are loaded with fiber and are an easy way to pack in more veggies through out your day, especially if you’re on the go. Micronutrients are important, many people on nutritionally deficient ketogenic diets promoted by misinformed gurus aren’t aware of this. We are constantly reminding people to not overlook the most important nutrient for human beings, DHA, which is only found in concentrated bioavailable form in fish and seafood. I’m always on the look out for more easy ways to maximize the amount of micronutrients our family consumes – one of our favorite quick meals with these crackers is some wild caught canned mackerel with homemade sauerkraut, avocado, and these awesome savory crackers.
Are flax crackers a good low carb snack?
Flax seeds act as a gentle, natural laxative and are very soothing to the gut. Super rich in fiber, they are extremely low in carbs – per 100 grams there are 29 grams total carbs, 27 of which are dietary fiber.
It is claimed that flax can be a beneficial source of omega-3’s but this can be misleading – the omega-3 in plant foods are NOT DHA, these aren’t a replacement for fish and seafood, but these seeds are not a high source of inflammatory omega-6’s and the fatty acid profile is very healthy. Flax crackers are a great ketogenic diet food.
While the idea may seem new or strange to some people, this is such an affordable recipe and great for kids – our daughter loves them with cheese and sauerkraut. Green flax crackers are a great addition to any meal!
Flax Cracker Recipe Loaded with Micronutients
This recipe is really fun because it is so versatile, as long as you keep the flax seed base, you can add pretty much whatever else you like into the mix. I usually stick to leafy greens and fresh (or dry herbs) but have also added things like carrots and beets. Save those beet greens! These crackers are a wonderful way to use them.
- 2 cups whole flax seed, soaked 6-8 hours or overnight
- 2 cups flax seed, ground
- 3-4 bunches leafy greens (kale, chard, spinach)
- 1/2 bunch celery
- bunches of fresh herbs (basil, oregano, parsley, cilantro, thyme, rosemary)
- 4 garlic cloves (optional)
- spices (load up on anti-inflammatory and immune supporting herbs!)
- roughly 1/3 cup of your favorite fat (butter, coconut oil, extra virgin olive oil work best)
Food processor and/or blender (I used my BlendTec to grind the seeds, you can buy them pre-ground or grind them yourself for peak freshness in a high speed blender or coffee grinder.)
Dehydrator or oven
Soak 2 cups flax seed 6-8 hours in a bowl or jar. I usually end up leaving them overnight and making the crackers the next morning. In a pinch you can soak for just a few hours, like 3-4 until they have a nice jelly around them. These seeds are super absorbent and need 3 times as much water as seeds (example: 2 cups seeds soaked in 6 cups water).
Grind 2 cups flax to a fine powder, either in blender or coffee grinder.
Food process 1/2 bunch of celery, herbs, garlic and spices. In this batch I used 3-4 tbsp turmeric, 1/2 tbsp back pepper, 1/2 tbsp oregano, and 1 tbsp sea salt. Ginger, cayenne and chipotle are other spices I like to use. If these measurements seems high, keep in mind we’ve been eating like this for a while and have adapted to the effects and flavors of these herbs, you can adjust the levels and types of herbs to suit your taste.
Steam leafy greens. Call me crazy but I steam my leafy greens before adding them in. Due to the oxalic acid in many greens it may be best to cook them gently before combining in.
UPDATE July 12, 2015: I only sometimes add cooked greens. Adding raw cauliflower and/or broccoli is a nice short cut that still achieves a high micronutrient count.
Add spices, greens and oil to the 2 cups ground flax. You get a sticky mixture as flax absorbs the moisture.
You now have two bowls to work from. Scoop 2 cups of soaked flax and 1 cup of the flax/herb/oil mixture into your food processor and combine.
Spread a generous layer on each teflex tray of your dehydrator (or use a cookie sheet if using an oven), I get 5 trays out of this recipe. Our dehydrator is an Excalibur (supposedly the best quality) and it is quite handy to have around my kitchen, highly recommended. I use it to dry herbs, make crackers, and dehydrate meat for jerky and pemmican.
I either spread the batter into small circles (4 to a tray) or cover the entire space and score the crackers in smaller pieces so they are easier to break apart once dry. Any way you want, the idea being you will have nice and semi-uniform pieces at the end.
I dry them at 105-115 degrees for 24 to 36 hours. Half way through the drying time, flip them over to expose the other side. If you do not have a dehydrator, it is possible to make these in the oven as well.
If using an oven preheat to 250 degrees- spread the dough on a cookie sheet, score it in the pattern you prefer, and bake for 30-45 minutes (time varies depending on the thickness of your spread). When they are crispy, turn the oven off and leave the crackers in with the door closed for another 30-45 minutes – they should be fully dehydrated and crispy when done!
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Tips for making the best Flax Crackers
Some people find the taste of golden flax seed to be much preferable than that of the brown. I use brown flax because that is all I have access to here in Ecuador.
Go ahead and be generous here with your herbs. I use entire bunches of herbs, for example 1 huge bunch of parsley, 2 cilantro, and 1/2 thyme.
These crackers are an opportunity to use anti-inflammatory spices like ginger and turmeric. Load up – I use my tablespoon and have yet to add too much.
You can play around a bit with the ratios of whole to ground flax for different textures. More whole flax produces more of a crisp result, thin and delicate – more ground flax equates to a thicker, more bready type cracker. A bready homemade cracker could be a apt substitute for more traditional grain based crackers and breads. Sometime I make “sandwiches” by spreading butter on the cracker, adding avo, sauerkraut, meat, and other yummies.