Flax crackers
Thin crispy bread made from ground flax.
40 min · 8 servings
Per serving
Approximately 75 kcal Protein: 2.6 g Fat: 5.9 g Carbohydrates: 4.0 g
Calculation based on the edible mass of ingredients; actual values vary by product.
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Check all ingredients according to labeling.
NHS: food allergyIngredients
- Flax seeds, ground before cooking - 112 g
- Water - 120 g
- Salt - 3 g
How to cook
- Grind the flax and mix with water and salt. Let stand for 5 minutes until the mass becomes plastic.
- Roll out between sheets of parchment in a layer of about 3 mm. Remove the top sheet and use a knife to mark small crackers, about five per serving.
- Bake at 180°C for 20–25 minutes, turning the layer halfway through cooking. Make sure the edges don't burn.
- Cool completely on a wire rack and break into lines. Serving: about five crackers.
Products for the recipe
- Flax seeds — 112 g for 8 servings: flax seeds, ground before cooking.
Vostok Food's own summary: three basic ingredients have been selected; servings are defined as five crackers.
Source: Petra Scott — Flaxseed Crackers, Nutrition Refined · Author's source; Vostok Food's own statement