Gluten-Free Flax and Sesame Crackers
If you're vegan and don't have flaxseeds at home, drop everything and go buy some.
I'm completely serious.
This is a food you simply must keep in your pantry at all times.
Why?
First of all, flaxseeds don't spoil easily and can be kept in an airtight jar for a very long time.
Secondly, flaxseeds contain an acid called Alpha-linolenic acid (ALA), which is one of the fatty acids belonging to the Omega-3 family, considered a healthy fat (you are fat, but good fat).
Just so you know, the Omega-3 family has two other famous sisters named DHA and EPA, which are mainly found in fatty fish like mackerel, tuna, and salmon.
A quantity of 2 teaspoons of flaxseeds contains about 2000 mg of Omega-3, which is the recommended daily intake (ranging between 1.5 to 3 grams per day).
Although the general recommendation is to consume EPA and DHA fatty acids found in fish, you can consume the ALA present in flaxseeds, and the body will perform the necessary conversion.
The health benefits of Omega-3 include reducing the risk of heart disease, cancer, stroke, and more.
Another point is that flax contains phytoestrogens—yes, like the ones in soy—and there is a link between them and the prevention of breast cancer.
Is flax the only option?
No, you can also find alpha-linolenic acid in chia seeds, sage, canola oil, and other foods.
Oh yes, to absorb the fatty acids in flax, it's important to grind it.
People have asked me, so I’ll mention: No! The fatty acid is not damaged or oxidized during the heating process if eaten in its natural version (not flaxseed oil).
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A bit about the recipe
This recipe contains no flour at all and relies solely on the natural viscosity of flaxseeds.
For the crackers to come out very crispy, it is important to spread the mixture thinly across the entire baking tray.
If at the end of the baking time the center of the tray is still moist and not completely dry, cut away the edges that have already become crispy, remove them, and return the tray to the oven for another ten minutes.
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How to eat it?
4 crackers combined with a protein spread like hummus or soy cream cheese can be a wonderful, low-carb breakfast solution.
Or 2 crackers as a late-night snack.
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Nutritional values by nutritionist and fitness coach Noam Bachar:
One cracker (out of 30, weighing 11g) contains:
50 calories
2g carbohydrates
2g protein
4g fat (0.5g of which is saturated fat).
400 mg – Omega-3
1.5g dietary fiber
Want to learn more? Come to my cooking workshops
Gluten-Free Crackers
Ingredients
- 1/2 cup ground flaxseeds You can grind them in a blender; it works great in my experience.
- 1/2 cup flaxseeds whole
- 1/2 cup sunflower seeds or any other seeds you like
- 1/2 cup sesame seeds
- 2 tbsp nutritional yeast optional, but adds protein and a wonderful flavor
- 1/2 tsp dried oregano or any other dried herb you like, such as rosemary or thyme
- pinch salt
- 1.5 cups water
- 1 tsp coriander seeds optional - but delicious
Instructions
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Combine all ingredients in a bowl and mix well.
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Set aside for about 40 minutes until the mixture stabilizes and thickens.
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Preheat oven to 170°C.
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Spread the mixture thinly over the entire baking tray (don't forget to use parchment paper).
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Don't worry if the mixture seems too liquidy; it will dry out perfectly during baking.
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Bake for about 40 minutes.
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After baking, it's important to let the crackers rest in the oven for another 20 minutes to fully set.
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Only then remove the tray and let it cool completely.
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Cut into crackers and store in an airtight container for up to one month.
