Saturday, 11 April 2009

Rye and Flaxmeal Crackers

More crackers! They really are ridiculously easy to make, and much cheaper than any decent commercial cracker, where you are mostly paying for the shipping of air (they're fragile, after all) and advertising. Also, you know there's no trans fats.

Rye and Flaxmeal Crackers
36 to 42 crackers
1 hour - 15 minutes prep time

1 1/2 cups whole rye flour
1/2 cup flax meal
1/2 teaspoon salt
3 tablespoons sunflower seed oil
1/2 cup filtered water

1/2 to 1 teaspoon sea salt

Preheat the oven to 375°F. Cut parchment paper to fit 2 large baking trays.

Put the flour, flax meal and salt in a mixing bowl. Stir in the oil and water. Mix well. You will likely need to use your hands at the end. Form the dough into a smooth ball, and cut it in half.

Roll out each half of the dough on one of the pieces of parchment paper. The dough should be as evenly and thinly rolled out as you can get it. Cut the rolled-out dough into crackers with a pizza cutter, and prick them all over with a fork. Sprinkle the sea salt over the tops and press down gently. Use the lower amount of sea salt if you plan to serve the crackers with cheese or cold cuts.

Bake the crackers of 15 to 20 minutes, until slightly browned around the edges and stiff. They will harden more as they cool. Break them apart, and keep them stored in an air-tight tin until wanted.





Last year at this time I made Sour Cherry & Apricot Food Processor Sorbet.

2 comments:

Sophie said...

I made these yesterday & my friends & husband & I loved them so much!! Thanks again!!

Ferdzy said...

Sophie, that's good to hear! Thanks for letting me know.