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 have 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, there are two other famous sisters in the Omega-3 family called DHA and EPA, which are found mainly in fatty fish like mackerel, tuna, and salmon.

Just 2 teaspoons of flaxseeds contain 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 found in flaxseeds, and your 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 those in soy—and there is a link between them and the prevention of breast cancer.

Do you only need flax?

No, you can also find alpha-linolenic acid in chia seeds, sage, canola oil, and other foods.

Oh right, to absorb the fatty acids in flax, it's important to grind it.

I've been asked before, so I'll mention it: No! The fatty acid is not damaged or oxidized during the heating process if you eat it in its natural version (not flax oil).

A bit about the recipe

This recipe contains no flour at all and relies solely on the natural thickness of flaxseeds.

For the crackers to turn out very crispy, it's important to flatten the mixture across the entire baking sheet.

If, at the end of baking, 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 them?

4 crackers combined with a protein spread like hummus or soy cheese can be a wonderful low-carb breakfast solution.

Or 2 crackers as a late-night snack solution.

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Nutritional values by nutritionist and fitness coach Noam Bachar:

One cracker (out of 30 weighing 11g) contains:

50 kcal

2g carbs

2g protein

4g fat (0.5g of which is saturated).

400 mg - Omega-3

1.5g dietary fiber

Want to learn more? Come to my cooking workshops

Gluten-Free Crackers

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 1 hour 25 minutes

Serving size 30 crackers

Ingredients

• 1/2 cup ground flaxseeds You can grind them in a blender; it works great!
• 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 great 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 tasty

Instructions

1. In a bowl, combine all the ingredients and mix well.
2. Set aside for about 40 minutes until the mixture thickens and stabilizes.
3. Preheat oven to 170°C.
4. Spread the mixture evenly across the entire baking tray (don't forget to use parchment paper).
5. Don't worry if the mixture seems too liquidy; it will dry out perfectly during baking.
6. Bake for about 40 minutes.
7. After baking, it's important to let the crackers rest in the turned-off oven for another 20 minutes to firm up completely.
8. Only then remove the tray to let it cool down entirely.
9. Cut into crackers and store in an airtight container for up to one month.