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Recipe: Parmesan Garlic Flax Crackers

There are two types of people: those who make their own crackers and those who do not.

Based on purely anecdotal evidence, I am the only person in the former category, aside from the creator of this recipe. It is the recipe I have been asked for more than any other. It is a recipe that it is delicious and healthy. It is even gluten free. And Atkins-friendly. And makes you popular. It may save the world. So let’s get to it:

Parmesan Flax Crackers

Adapted from Laura Dolson

1 cup ground flax seed (either golden or brown, which determines cracker color)
1/3 cup parmesan cheese, grated
1/2 Tbsp garlic powder
1/2 tsp salt
1/2 cup water (truthfully, I never measure; I just add water until a paste forms)

1. Heat oven to 400 F.

2. Mix all ingredients together.

3. Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper. Cover the mixture with a piece of parchment or waxed paper. Even out the mixture to about 1/8 inch (I use my hands, but a rolling pin or wine bottle would work too. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up.)
4. Take off top parchment paper and, using a butter knife, cut where you want the cracker edges to be. You can make long skinny sticks, big triangles, little squares- whatever.

5. Bake until the center is no longer soft, about 15-18 minutes (or for me, sometimes it’s longer). If it starts to get more than a little brown around the edges, remove from oven. Let cool completely – it will continue to crisp up. Sometimes I will remove the individual crackers that are done and continue baking the rest for a few more minutes.

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