I regularly make these flax crackers as they’re really handy to have around for snacks with dips and they’re gluten free – I can tolerate some gluten but do find it makes me tired and lethargic if I eat it too often so I like to have alternatives to hand. They’re also ridiculously simple, the basic recipe just being flax seeds and water. However, this does taste a little bland so I like to experiment with different flavours. Ginger, garlic, tamari and chilli work well, but here I’ve gone for a bit more subtlety and added rosemary and parmesan.
I sometimes use half flax, half chia seeds for a wider array of nutrients but this makes it much stickier and so much harder to flatten into crackers. I also sprinkle whatever seeds I have to hand on the top which boosts the flavour.
Flax crackers are great for weight loss as they are low carb and the high fat and fibre content keep you feeling fuller for longer so you’re less likely to crave other foods.
Flax are one of the best vegetarian sources of the vital omega 3 fats. They are also nature’s most abundant source of lignans – fibre compounds that bind to oestrogen receptors. As we live in a world where most of us have excess oestrogens which can be linked to some cancers (such as breast and prostate) and also hormonal problems such as PMS, acne and PCOS, it makes sense to include lignans in the diet. Lignans also increase the production of a protein which regulates levels of circulating oestrogen in the body.
I sometimes dehydrate the crackers on a low temp (between 50 – 70⁰ C ) for about 7 hours, but that does mean the oven is out of action all that time and I’m not sure how energy efficient it is so the recipe below is for baked crackers and I kept the temperature as low as possible to protect the heat-sensitive nutrients from destruction.
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