SaskFlax.com and POGA.com
Appetizer, Baking, Diabetic Friendly, Heart Healthy, Ground Flaxseed
Brown flaxseed may be substituted for golden flaxseed.
- 1 1/2 cup (375 mL) whole wheat flour
- 1/2 cup (125 mL) oat bran
- 1/4 cup (60 mL) ground golden flax
- 2 Tbsp (30 mL) whole golden flaxseed
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) canola oil
- 1/2 cup (125 mL) 1% buttermilk
- 1 large egg
- Preheat oven to 400°F (200°C).
- In a bowl, combine flour, oat bran, ground flaxseed, flaxseed, baking soda and salt. Drizzle with canola oil; mix well. Then work with hands as for pie dough to a crumbly texture.
- In another bowl whisk together buttermilk and egg. Add to dry mixture. Mix to form a ball of dough.* Knead about 20 times.
- On a lightly floured countertop, roll dough to 12 x 18 inch (30 x 45 cm) rectangle. Cut into 2 x 2 inch (5 x 5 cm) squares for a total of 54. Place squares on large baking sheet that has been sprayed with a non stick cooking spray. Prick tops a few times with a fork. Bake 12 minutes or until lightly browned. After cooling, store in an airtight container.
Yield: 54 – 2 x 2 inch (5 x 5 cm) squares.
Serving Size: 2 squares. Each serving contains 1/2 tsp (2 mL) of flax.
- Dough should be soft but not stick to your fingers. If dough is too wet, work in flour 1 Tbsp (15 mL) at a time. If dough is too dry, add buttermilk 1 Tbsp (15 mL) at a time. Crackers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
|Total Fat||0 g|
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