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Culinary Sleuth

 

Flaxseed Crackers

Yield: 24 crackers.

 

Easy and delicious.

 

1/4 cup flaxseed
1/4 cup ground flaxseed
1-1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons butter, softened
1/2 cup skim milk

 

In a bowl of a stand-up mixer, add flaxseed, ground flax, flour, baking powder, salt and butter. With the paddle attachment, mix on low speed until the mixture resembles a coarse meal. Stir in milk and mix until mixture forms a soft dough. (You can also mix the dough by hand.) Wrap dough in plastic wrap and chill 10 minutes. Divide the dough into quarters. Turn out onto a lightly floured board. Roll out very thin to a rectangle about 1/16 inch thick. Cut into 2-1/2 inch squares. Transfer to an ungreased baking sheet. Repeat with the remainder of the dough. Preheat oven to 325 degrees F (160 degrees C). Bake 20 minutes until crisp and golden.

Variations:
Onion: Add 1-tablespoon powdered onion soup mix.
Cheese: Add 1 cup grated cheddar cheese.
Italian: Add 1-tablespoon oregano and 1 cup grated mozzarella cheese.

Serving Size: one 2-1/2 x 2-1/2 inch cracker
Single Serving Nutrient Values: Calories 56, Protein 1.7 g, Carbohydrate 7.8 g, Fiber 9 g, Fat 1.9 g, Sodium 59 mg, Potassium 66 mg, Folate 14 mg.  

Recipe courtesy of the Flax Council of Canada

 
Recipes
 

Current Culinary Sleuth Archive

This page created April 2000

Copyright © 1998-2001, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.

 
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This page modified February 2007


 


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