As I’ve talked about recently, I love flax. It has a million health benefits, from Omega-3’s to antioxidants, fiber, blood sugar regulation, and so much more. Even Gandhi said that “wherever flaxseeds become a regular food item among the people, there will be better health.” One of my favorite ways to eat flax (outside of my thumbprint cookies, of course) is in crackers. The flavor combo in this recipe is awesome. The cheesy vegan “parmesan” comes from ground cashews + nutritional yeast, and is combined with Italian spices and garlic. Despite the simple ingredient list, they’re so delicious and super easy to make.
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Makes: a bunch of crackers
- 1 cup ground flaxseed
- 1/3 cup ground (blended) cashews
- 1/4 cup nutritional yeast
- 1 tablespoon Italian spice blend
- 1 teaspoon garlic powder
- 1/2+ teaspoon salt
- 1/2 cup water
preheat the oven to 325º F
First, blend a handful or two of cashews (raw, preferably) until pulverized into a powder. Combine this in a large bowl with all the dry ingredients: ground flax, nutritional yeast, garlic powder, salt, and Italian spices (I used a blend of rosemary, thyme, oregano). Toss with a fork to combine.
Next, pour in 1/2 cup of fresh water and stir until fully mixed – don’t be afraid to over-mix here, there’s no gluten! When the mixture is consistent, set aside for 3-5 minutes so that the batter will thicken as the flax absorbs the water.
Meanwhile, prepare a baking sheet covered with a layer of parchment or a Silpat, and grab some plastic wrap if you have it on hand. Spread the batter onto the parchment with your hands, then cover with the plastic wrap, and use a rolling pin or something similar to flatten out the batter very thin (less than 1/8 inch). Remove and discard the plastic wrap.
Next, you have two options. I left the batter as one whole sheet and baked as-is, breaking apart into crackers after it cooked. This works great, but the edges with be brittle and the center pieces will also be crunchy, but they will have just a little more chew as well. I liked that contrast, but if you prefer a more consistent texture, feel free to cut out the batter with cookie cutters and separate (you may need a second baking sheet).
Either way, bake at 325º until the edges are very firm, but before they start to turn dark and burn, which will be about 40-50 minutes (slightly less if you cut into shapes first). Then, turn off the oven and leave the crackers inside, allowing them to further dehydrate over the next 15-20 minutes. Finally, remove from the oven and allow to finish cooling before breaking your giant-sized cracker into smaller pieces and serving with hummus, guacamole, or your favorite dip.