A lot of things we buy have a lot of added preservatives – things we cannot read or understand, sugar, or added fillers.
Homemade is best, but at what cost? Tons of ingredients, the mess, the cost of healthier ingredients, and the inconvenience.
NOT THESE! These two-ingredient flaxseed crackers are beyond easy. Pour into a bowl and then add whatever spices you would like. Flatten and bake. So, so easy. So filling…and sooo good for you!
You will need ground golden/brown flaxseeds and that can be easily achieved by pulsing them in a coffee grinder, or buying them ground from the store. I personally love @bobsredmill brand.
You can pair these crackers on the go for lunch with chummus, techina, pesto, cheese, a nut butter, the options are endless. These crackers are a great source of fiber and omega 3s, and are also low-carb. They have become a part of my weekly meal prep, and we always have them stocked in the fridge, and you will soon, too – so let’s get started!
For more great keto recipes, see our Essential Keto Recipes roundup.
Preheat oven to 400 degrees Fahrenheit. Prepare a baking sheet with Gefen Parchment Paper.
Add spices and flaxseed meal to a bowl. Mix together.
Pour in the water and mix with hands until a dough ball forms. It will be sticky at first, keep on rolling the dough ball; it will become firm.
Place dough ball on a piece of parchment paper and, with another piece of parchment on top, roll out the dough with a rolling pin to about an 1/8-inch thick.
Remove the paper slowly from on top and cut slow and gentle the flattened dough into squares, or leave whole and you can crack it after it comes out of the oven. Careful when you cut the dough into squares that you don’t rip through the parchment paper.
Bake for 20 minutes. Edges may burn a bit, but that’s okay – it’s delicious as is.
Once it cools, store in a sealed container. Can last in the fridge for up to 10 days.
Here are some other fun spice options to try:
· poppy or sesame seeds
· chili flakes
If you want it sweeter for kids, you can drizzle a bit of silan/date paste into the mixture before it becomes a dough. Do not add once it’s a dough ball.