Fast & Easy Flax Chips or Crackers!

Sometimes a recipe seems so basic to me that I don't think it blog-worthy. These flax chips or crackers are one of those recipes. It is really more of a technique than a recipe like many of my other favorites.

These are a great naturally gluten free snack that you can put together in minutes. Flax seeds are full of fiber, minerals, omega 3 fatty acid, anitoxidants and vitamins. You'll feel good scooping up your guacamole with these. But do be mindful that while they are nutritionally amazing they are not exactly low calorie!

They really couldn't be easier to mix up. They are simply flax seeds, water and salt. The mild nutty taste works great with nearly every dip you can dunk them into. It's also a wonderful base for adding spices and herbs. Get the basic recipe down and play with it.

I take equal parts flax seeds and filtered water and a bit of sea salt to taste and mix them in a bowl. The mixture will become gelatinous and spreadable very quickly. You can get an idea of the texture of the flax/water combination in the bowl.

It's at this point I would add any herbs or spices to the bowl. My Flax Fiesta Crackers are a new favorite - but for now we'll keep it simple and straightforward.

Dividing the mixture between two parchment covered baking sheets I spread it as thin as possible for chips (or a little thicker for crackers). Bake in a slow oven as my grandma would say. I use 300 degrees if nothing else is in the oven. If I'm baking other things I will go as high as 350 degrees.

You can see in the photo on the middle right that the seeds are spread very thin. This is what I do for chips. I'd keep it a little thicker for a cracker - that's the only difference.

After an hour or so I usually flip the whole sheet of flax over to dry the other side. That's what you're really after, drying them rather than baking them.

If the edges start to brown while the center isn't quite done I just snap off pieces around the edges, put them in a bowl and put the tray back in the oven.

You can score the sheet of flax with a pizza cutter after about 45 minutes to get squares like I've done on the right. Breaking off pieces works just as well. Up to you.

So, here's the actual recipe:

Fast & Easy Flax Chips or Crackers
Preheat oven to 300 degrees.
Line two baking sheets with Parchment Paper.

2 cups Flax Seeds, Roasted or Raw
2 cups Filtered Water
1.2 teaspoon Sea Salt

Mix everything together and let sit for a few minutes to gel.

Divide mixture evenly between two baking sheets and spread as thin or thick as you like.

Put in the oven and check every thirty  minutes or so. When the top and edges look dry I put the cookies sheets on the stove and carefully flip them over so the bottom is now on the top and can dry.

Once they're dry and you can snap off chip sized pieces you are done. Depending on thickness it could be two hours or more.

Enjoy!

Gluten Free Cayenne Cheese Coins

Here's a thick cheesy cracker with just a hint of kick; a great appetizer to nibble and equally nice with a bowl of tomato soup.  On this cold and rainy day they sounded especially good.

High protein and low in carbs they are perfect to take along in a backpack or bag for a quick snack that will hold you over. The cayenne pepper isn't hot; just flavorful.

Make sure to mix everything very well so the flavors are evenly distributed and let the dough rest a few minutes before shaping. Letting the flax meal absorb as much of the water as possible will help make the dough easier to pat out and shape.

Gluten Free Cayenne Cheese Coins
Preheat oven to 350 degrees; prepare 2 baking sheets with parchment paper.

In a mixing bowl combine the following:

2 cups Almond Meal
1/2 cup Finely Milled Golden Flax Meal
8 ounces Mild Cheddar Cheese, finely shredded
3/4 teaspoon Sea Salt, fine grind
1/4 teaspoon Cayenne Pepper
1/2 cup warm water

Mix well using a spoon first and then gather the dough in your hands to form a ball.  Let sit for at least ten minutes for ease of handling.

You can shape the crackers into coin shapes by teaspoon full  and set on the parchment paper lined sheets.   You can also pat half of the dough onto each parchment paper lined sheet into rectangles about 1/3" thick and cut into one inch squares.  Whether circles or squares they'll take the same amount of baking time.

Bake for approximately 35 minutes. I flipped mine at the halfway point and let them barely brown. They'll be a little soft right out of the oven but will crisp a bit as they cool.

Spicy Pepita & Almond Crackers

Gratefully shared on Gluten Free Wednesdays - April 16, 2014.

Years ago when I met my dear friend Terri she taught me how to make delicious dehydrator crackers.  They are gluten free, grain free and full of healthy, flavorful ingredients.  Terri always dehydrates them to keep her crackers raw and full of enzymes but I’m not nearly as patient and I bake mine at a very low temp until dry.  The lowest temperature my oven will do is 170 degrees.  I think that’s probably too high to be considered raw but that’s the temperature I usually use.  Baking at a higher heat will be faster but you really need to be really careful so they don’t over brown. The great thing is, though, you can dry or bake them to suit you.

 I’ve long since lost the original recipe but this recipe is so versatile and adaptable so use what you have on hand and your own tastes. I believe we used sunflower seeds and whole flax seeds with our almond meal in the beginning.  Terri liked curry if I remember correctly and I loved lots of Jalapeno in mine.  I decided to make a tray of crackers yesterday and pulled out what sounded good and what was handy.  There was a beautiful Cayenne pepper in my garden so I used it. Because they can be so much hotter than Jalapenos are I partially deseeded it before chopping.  When I use a Jalapeno I leave the seeds. Even one entire Cayenne didn’t make the crackers hot, just flavorful. I usually use the juice of limes but had lemon handy and there really wasn’t much of a difference.

The hearty texture and kick of spice pairs nicely with guacamole, hummus or black bean dips.  A little container of these babies in your bag would be perfect for a quick snack while you’re out. They’re high in protein and low in carbs to give you a boost without the sugar low other snacks can give.

The guys tried them today and they both liked them and they weren't too hot for Joe. If I were making them to my taste I'd have thrown in another Cayenne.

Spicy Pepita & Almond Crackers

1 large Carrot, finely grated

1 large handful Cilantro, chopped with stems

1 Cayenne Pepper, partially deseeded and chopped

1 cup raw Pepitas (pumpkin seeds)

1 cup Almond Meal

2 tablespoons Flax Meal

1 tablespoon Lemon Juice

1 teaspoon Cumin

1 teaspoon Sea Salt

Mix everything together in a food processor or Vitamix with tamp.  I’ve even used my stick blender successfully.  You can decide how lumpy or pureed you prefer the texture.  Today I really blended it all to a really smooth dough but you can see there are specks of veggies and seeds.

Spoon out onto a parchment lined baking sheet.  Cover with another sheet of parchment and roll as thin and flat as possible.  Use a knife or pizza cutter to cut the crackers to the size and shape you prefer.  I find giving them the fork marks helps them to dry more evenly and quickly.

Baking at 170 will take a few hours - yes hours - but the oven is barely on and hardly needs tending to.  The best part is your house will smell amazing all day.  After about two hours I flip them over so they dry underneath.  Check every thirty minutes or so after that and move them around to keep them drying evenly.  If I need to run out during this time I just flip the oven to warm to slow it down a bit.

If you prefer to bake them at 350 or so you'll need to watch them closely to make sure they outer rows don't burn.  You'll want to flip and move them after about 15 minutes and then about every five minutes.

If you're patient like Terri, follow your dehydrator's instructions.

Enjoy!

2 Recipes from 2 Favorite Sites

I have literally (literally Gabby) dozens of recipes bookmarked on so many sites waiting to be tried.  So today I decided to try a couple of them rather than clean my house.

Since I'm going out of town for a couple of days next week I want to pack up a few things I can take along easily to eat safely.  I'll be flying so no coolers for this trip.

Elana's Wheat Thin type cracker looked like a great place to start. They really do taste very much like Wheat Thins. Dare I say better?  They will be a great high protein snack for the plane and the hotel.  The recipe is easy and quick. I tripled the recipe so I could use an entire one pound bag of almond meal.  (Her recipe calls for almond pulp which is what is leftover from making almond milk.)  I added a tablespoon of water per cup of almond meal to add a little moisture.  I also subbed honey for agave.  My oven doesn't go as low as Elana's and I didn't want to monopolize it for a day so I chose to go ahead and bake them faster in a 350 degree oven.  I turned them over half way through for even baking.  They took about fifteen minutes.  The only thing I'd do differently next time is roll them a bit thinner.

Deanna's Almost Elvis cookies have been on my list for a while.  Bananas, Peanut Butter & Chocolate Chips!  So delicious!  Deanna bakes similarly to me and I never have to decrease the sugar or increase the protein.  I made some biscuit sized and they'll make great breakfasts on the road.  My version was not vegan - I subbed an egg for the chia and water Deanna uses, organic cane sugar for for the palm sugar and gf oats for the buckwheat groats.  Nothing that changed the flavor or texture significantly.  I'm glad I tucked a few in the freezer because they're nearly gone.  What would I do differently next time?  Triple this recipe, too.

Marc came home for lunch and we heated up some cashew curry and rice together.  We have a new way to enjoy it - not traditional but very good.  Red pepper flakes sprinkled on top gives it even more heat and is wonderful.

Now I really do need to clean.