Olive Oil and Flaxseed Crackers

olive oil flaxseed crackersThese crackers are healthy, crunchy and delicious. I got this recipe from a favorite blog of mine, 101 Cookbooks. I have made a few small changes to the original recipe, mostly because I was short on time when I was making them. They turned out wonderful and I’m definitely making them again! I also made Avocado Dip to dunk them in. They go together wonderfully.

olive oil and flaxseed crackersIngredients:

  • semolina flour, 1 1/2 cups
  • white whole wheat flour (or all-purpose flour), 1 1/2 cups — I used whole wheat flour
  • fine-grain sea salt, 1 teaspoon
  • coarse-grain seal salt, about 2 tablespoons for sprinkling*
  • warm water, 1 cup
  • extra virgin olive oil, 1/3 cup + 2 tablespoons
  • flax seeds, 1/3 cup, whole*

*added to original recipe

Bake at 350˚F for about 10 minutes.

This recipe made about 50 medium sized crackers.

olive oil and flaxseed crackers flour dough

  • In a large bowl, mix: 1 1/2 semolina flour, 1 1/2 whole wheat flour, 1 teaspoon fine grain sea salt and 1/3 cup of whole flax seeds.
  • To that, add 1/3 cup of extra virgin olive oil and 1 cup of warm water. Mix with a spoon and then shape the mixture into a ball by hand.

olive oil and flaxseed crackers dough

  • Transfer the dough onto a floured surface and knead it just until it all comes together. Slice it in half.

olive oil and flaxseed crackers dough

  • Take one half of the dough and roll it a few millimeters thin (or thinner, or thicker, depending on how crunchy you want your crackers).
  • You can cut them however you please. You can use cookie cutters or glasses or a knife. I just the dough into rectangles.
  • Now very lightly brush each cracker with olive oil.

olive oil and flaxseed crackers salt

  • Then, take a fork and poke them a few times so they bake nice and flat.
  • Sprinkle them with a little bit of coarse-grain salt, and they’re ready to be baked. Repeat with the second half of the dough.

olive oil and flaxseed crackers baking sheet

  • Line a baking sheet with parchment paper and line the crackers up.
  • Bake in a pre-heated oven at 350˚F for about 10 minutes or until they are golden brown and crisp. (The original recipe calls for them to be baked at 450˚F, but my oven tends to get too hot so I always lower the temperature.)

olive oil and flaxeed crackers

  • Transfer the crackers onto a bowl immediately. I know they look tempting and delicious but let them cool for about 5 -10 minutes before eating. Dunk them into your favorite dip and eat!

olive oil and flaxseed crackers

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4 responses to “Olive Oil and Flaxseed Crackers

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