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  #1   ^
Old Wed, Apr-27-22, 03:23
Kristine's Avatar
Kristine Kristine is offline
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Posts: 24,087
 
Plan: Primal/P:E
Stats: 171/150/150 Female 5'7"
BF:
Progress: 100%
Location: Southern Ontario, Canada
Default Flax & Coconut Flour Crackers

I've seen and tried several recipes for oven-baked flax crackers, and I'm not a fan of the burnt taste that comes with baking them. Enter the dehydrator. They come out perfectly. If you don't have one, I would bake these as low as your oven will go. 150 F would be fine, that's the temp of my dehydrator.
  • 1 c flax seeds, measured whole
  • 1/4 c coconut flour
  • 1 scoop (30 g) plain whey protein powder (optional)
  • seasonings - I just used some Goyo Adobo, but anything should work here
  • about 1.5 c hot broth - I used homemade, very flavourful, fairly concentrated
- Grind your flax seeds in a coffee grinder, ninja, etc; or if you're using pre-ground, use a little extra. Maybe 1.25 c. The exact amount doesn't matter; it will still turn out fine.
- Sift together the dry ingredients in a large bowl.
- Add your hot broth, and whisk together well. Let stand a few minutes. If it seems too thick to be spreadable, add some hot water.
- Line your dehydrator trays with parchment, then spread your cracker dough out by the spoonful. Alternatively, you could just make giant crackers, score them part way through, and/or break them up after they're done.
- Let them dehydrate for 4 hours or more, depending on your crispness liking and how thick you made them. I like to rotate the trays and check them for doneness every hour or two. Keep a closer eye on them if you're doing them in the oven at a higher temp.

For the entire recipe, which I consider to be about 6 servings (they're filling!)
1071 cal
79 g fat
74 g carb - 54 g fiber = 20 g net
69 g protein

I think I'm going to try to boost the protein next time with more whey plus some gelatin and collagen added to the broth.

There are LOTS of variations on these. I like the combo of flax and coconut - the coconut cuts the flax taste plus absorbs a lot of water.

I'd be careful of adding anything too salty. I tried them with parmesan cheese one time, and it was disappointing. Too salty, no cheese flavour. Same with certain seasonings that are volatile: I tried popcorn seasonings, and it made the kitchen smell awesome, but the flavour was completely gone in the crackers. Make them on the plain side and enjoy them with flavourful toppings like meats, cheeses, pate and other spreads, etc.


Last edited by Kristine : Wed, Apr-27-22 at 18:51.
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  #2   ^
Old Wed, Apr-27-22, 08:32
sandy867's Avatar
sandy867 sandy867 is online now
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Posts: 6,826
 
Plan: low lact/cal, RNY
Stats: 306/218/120 Female 63"
BF:
Progress: 47%
Location: SW BC
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what a great idea! I am going to try this!
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  #3   ^
Old Thu, Apr-28-22, 04:17
WyoDiva's Avatar
WyoDiva WyoDiva is offline
Posts: 10,845
 
Plan: Intuitive Eating
Stats: 290.6/290.6/180 Female 5'10"
BF:I do not care!
Progress: 0%
Location: Helena Montana USA
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Ooooo….yum! I haven’t made flax anything in forever. Thanks for sharing!! 😎
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