Oat Flaxseed Crackers

Since our house has issues with soy, I have yet to find store bought crackers that are not made in the same facility as other soy products. This means that there were no crackers in our house for almost 2 years.

I discovered this recipe about a month ago, and I have made them at least once a week since finding it. I even used these crackers to participate in communion a couple weeks ago.

For the gluten free flour mix in the recipe I have used both my Gluten Free All Purpose Flour Mix as well as my Gluten Free Baking Mix. They both work really well, but I find that using the Baking mix gave the crackers a bit more a soft snap. They actually reminded me of Breton crackers.

I have tried a few different variations of this recipe, including topping it with salt, garlic powder, onion powder, chopped dried rosemary etc. I would like to try putting some vegetable powder in the recipe one of these days as well!

I am not sure how long these keep for on the counter as they get scarfed pretty quickly at our house. They have lasted for 1 week without going soft or stale. Beyond that, you will have to let me know.

Oat Flaxseed Crackers

  • Servings: 50 crackers
  • Print

Ingredients
3/4 C Gluten free flour (I use my Gluten Free Baking Mix)
2/3 C oat flour/almond meal
1/4 tsp baking powder (or 1/16 tsp baking soda + 1/4 tsp apple cider vinegar)
2 Tbsp flaxseed meal (I use golden flaxseed meal)
1/2 tsp salt
3 1/2 Tbsp oil (I prefer coconut, olive oil works just as well)
3-5 Tbsp cold water
dash topping/herbs (salt, garlic etc)

Directions

  1. Pulse dry ingredients in food processor until mixed.
  2. Add remaining ingredients, pulse.
  3. Flatten mix onto silicone baking sheets. To make even crackers roll out onto a silpat mat, then place on a cookie sheet.
  4. Cut into shapes using a knife or pastry cutter wheel. Poke several holes per cracker.
  5. Freeze for 10 minutes. Preheat oven to 325.
  6. Bake at 325 degrees for 15-30 minutes until slightly golden brown.
  7. Let cool before storing covered at room temperature. Keeps for at least one week.

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