Sesame Flax Seed Crackers

When I first set out on this journey to reduce and eliminate packaged, processed foods from my diet I knew there would initially be things I missed. One item that I wasn’t expecting to miss so much, however, is crackers.

It is amazing how many things they pair nicely with which you don’t realize until you are trying not to eat them. I love spreads and fancy little appetizer crackers and while I’ve been trying to buy whole wheat versions, I know they still have lots of additives and preservatives that aren’t good for me.

A few months ago Healthy Ashley shared a flaxseed cracker recipe and it has been on my list to make ever since. I finally got around to trying them yesterday and I am happy to announce that they turned out wonderfully! Packaged crackers are getting kicked to the curb along with the once addiction-inducing diet soda.

I changed the recipe in a few ways. First I used whole wheat flour instead of the refined flour called for in the original recipe. I only had ground flaxseed so I doubled up on that instead of adding both the ground and whole. I also had some sesame seeds so I thought they would make a nice addition. Then, instead of squares I cut them out in a circle shape using a drinking glass.
The crackers are crisp with a slightly nutty flavor from the seeds. They are perfect for topping with cheeses and veggies for a tasty snack or appetizer.

Sesame Flax Seed Crackers
Adapted from HealthCastle.com & Flax Council of Canada

½ cup ground flax seed
1 ½ cups whole wheat flour
½ tsp baking powder
½ tsp salt
2 tbsp sesame seeds
4 tsp butter, softened
½ cup skim milk

In a bowl, combine the flax seed, flour, baking powder, salt and sesame seeds. Add in the butter and stir or mix until the mixture is crumbly. Pour in the milk and form into a round ball of dough. Wrap in plastic wrap and refrigerate for 10 minutes.

Preheat the oven to 325 degrees F. Remove dough from the fridge and divide into four pieces working with one at a time. Roll the dough out onto a floured surface or between two sheets of plastic wrap. Roll until very thin about 1/8 to 1/16 of an inch. Cut into squares or circles and transfer to an ungreased baking sheet. Bake for 20 minutes, or until browned and crisp. Makes about 24 2-inch circle crackers.

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Happy 7th Birthday to our baby girl, Macy Mae! A couple more months and she'll be sitting on my lap at the computer once again.