It can be so hard to find a good cracker brand in stores with so many of them being really processed and lacking in nutrients. So the best option is to make some yourself! This is a really simple recipe that anyone can follow. The most important thing is to roll the crackers our really really thin and find a yummy dip or some cheese to serve it with!
Flaxseed is a staple in our pantry because it’s really nutritious, cheap and so easy to add to things like smoothies, cookies and porridge. And it makes some really yummy crunchy crackers! Flaxseed contains lignans, a type of phytonutrient that may help protect against hormone related cancers, like breast, ovarian and prostate cancer. Another big benefit of eating flaxseed is that it is a great source of omega-3 fatty acids. These fatty acids are really important for good heart health as they are anti-inflammatory and might even lower your blood pressure. Plus the hazelnuts in this recipe also mean you’re getting a good dose of the antioxidant vitamin E and a bunch of B vitamins. So get cracking!! 😉
- 70g ground flax
- 50g hazelnut meal
- 2 fresh sprigs of thyme (remove stem)
- 1 egg
- 1/4 cup finely grated parmesan
- 1 TBSP olive oil
- ½ TBSP water
- Pinch of salt & pepper
- Preheat the oven to 180°C.
- In a mixing bowl, combine the flax, hazelnut meal, thyme leaves, grated parmesan, salt and pepper .
- Beat the egg and mix with the olive oil and water.
- Add the egg mixture to the flax mixture and combine well – we used our hands.
- Place some baking paper on a flat surface and put the mixture on it.
- Place a another piece of baking paper on top.
- Using a rolling pin, roll out the dough as thin as possible – the point just before it cracks. You can use the uneven edges to fill in any cracks you might make on the outside. This helps make a nice square for uniform crackers.
- You can sprinkle a little extra salt on top of the crackers now if you wish.
- Using a sharp knife, make some square indents into the dough so that you can snap them apart once cooled.
- Bake for ~15-20 minutes until golden brown.
- Leave to cool and then snap apart.
Serve with a dip like our basil, spinach & pea hummus!