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Flax Seed Wafers

Ease of Preparation: Moderate

Preparation Time: 20-30 min

Cook Time: 15 min

Servings: makes 18 large crackers

Recipe By: Julie Van Rosendaal

From:  Grazing
Used with permission of One Smart Cookie

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Flax Seed Wafers

These are my favorite crackers. Flax seed is the richest known source of plant lignans (phyloestrogena), containing about 500 times more than soybeans! They are also a great source of soluble and insoluble fiber, and have a deliciously nutty taste. What better food to snack on? It's important to mention, however, that because they are so teeny and hard they cannot be digested unless they are well-chewed or ground, so it's a good idea to give them a turn in a coffee mill or spice grinder or they'll just pass right on through...

1  large egg
1 tablespoon olive or canola oil
2 tablespoons water
1 cup flour all purpose or whole wheat
1/4 teaspoon salt
1/2 cup flax seed or 1/2 cup sesame seeds
 coarse salt, for sprinkling (optional)
Preheat oven to 350 degrees.

In a medium bowl, stir together the egg, oil and water. Add the flour, salt and flax seed and stir until you have a stiff dough.

Pinch off 1-inch balls of dough and roll them out on the countertop back and forth in one direction as thin as you can. Don't flour the countertop -- this works much better when they can cling to the surface and end up a nice, even, rustic-looking smear. You can get them really thin that way. If you want them salty, sprinkle with coarse salt and roll to help it adhere. Peel them off the counter and place on an ungreased cookie sheet.

Bake for 12 to 15 minutes, until golden and crisp.

Makes about 18 large crackers.
Chef Suggestions
Pulse the flax seed in a coffee or spice grinder until coarsely chopped -- it's necessary if you want to reap their nutritional benefits!

For Sesame Parmesan Crackers, add 2 tablespoons grated Parmesan cheese along with the flour, and use sesame seeds instead of flaxseed.
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