One thing I really miss since the overhaul of my diet is crunchy food. Sure, carrot sticks and celery batons have crunch … but it’s a different kind of crunch. A wet crunch. When I’m sitting in front of Project Runway or watching the latest Netflix has delivered, I want something crisp and crackly, a vehicle for some guacamole or something that substitutes for my fingernails during a scary zombie chase scene.
These flavorful flax crackers fit the bill perfectly.
I was introduced to flax seed crackers during a short stay at Canyon Ranch up in the Berkshires a couple years ago. The food there was great, but I don’t remember anything specific except for their flax crackers. Oh, and their lemonade in the workout rooms. I ate their flax seed crackers like potato chips … and came home two pounds heavier. Oh well.
Flax seeds are loaded with good stuff, including alpha linolenic acid, or ALA, an omega-3 fatty acid that’s somewhat similar to the fatty acids found in oily fish (super good stuff if you’re vegetarian or vegan!) Omega-3 fatty acids are anti-inflammatory, which is good news for anyone suffering from conditions like arthritis or asthma. Flax seeds have lots of fiber … over 5 grams in two tablespoons. Lots of fiber in your diet = good digestive health + fewer hunger pangs during the day.
(Read more about all the health benefits of flax seeds here.)
Since my son likes to go out for pizza a lot, I need to bring foods with me that really satisfy my taste buds, because if I may be honest, there’s nothing I’d rather do than dive head-first into a Jay’s Heart pizza at the Flatbread Company and not come up for air until the whole pie is gone. But I can’t. These crackers help. They really do have a strong pizza-like flavor. I find that two or three large pieces can get me through the first few minutes after the pie is delivered to our table. They give me time to regroup and remind myself of how bad I’ll feel in a few hours if I eat wheat or dairy.
And these crackers really do taste damn good.
Pizza-flavored Flax Seed Crackers
Yield: about 12 large crackers
While these crackers will satisfy the munchies, don’t devour a whole plate full of them in one sitting — they’re loaded with fiber. Too much fiber in one sitting can not only be painful, but it will wreak hell on your social life. A dehydrator works best for this recipe, but you can also make the crackers in your oven set on the lowest heat setting.
1 cup golden flax seeds
1 small tomato, roughly chopped
1/2 cup sundried tomatoes, soaked in hot water for 15 minutes and drained
1/2 red pepper, roughly chopped
1 tbsp. lemon juice
1 small clove of garlic
1 tsp. salt
A handful of fresh basil
Fit an “S” blade in the bowl of a your food processor. Add all ingredients to the bowl. Process for about 1 minute, stopping once to scrape down the sides of the bowl.
Pour the flax seed mixture onto your nonstick dehydrator sheets. Using an offset spatula, smooth out the flax seed crackers until they’re even and about 1/4″ thick. At this point you can use the edge of your spatula to cut your crackers into sections; I don’t. I just break the large cracker apart with my hands.
Dehydrate for about 8 hours on the “nuts & seeds” setting. When the top of the cracker is nearly dry, peel off the sheet, turn over and dry for 2 to 4 more hours. The cracker should be completely dry and crisp. Break apart and store in an air-proof container.
(If you’re using an oven, spread the flax seed mixture out on a silicone baking sheet, such as a Silpat, set on a rimmed baking sheet. Set your oven on the lowest possible temperature — 150 degrees Fahrenheit on most ovens — and check every hour or so. When the top of the cracker is almost dry, peel it off the baking sheet and turn it over to dry on the other side.)
