Flax Cracker Sticks

Flax Cracker Sticks

HealthyFlax.org ©2014

Make these crackers ahead of time, and freeze them until your next party.

Ingredients:

• 3/4 cup (175 mL) rye flour   
• 3/4 cup (175 mL) all-purpose flour
• 1/4 cup (60 mL) whole flaxseed      
• 1/4 cup (60 mL) ground flaxseed    
• 4 tsp (20 mL) canola oil    
• 1/2 tsp (2 mL) baking powder   
• 1/2 tsp (2 mL) salt      
• 1/2 cup (125 mL) milk
• 1 egg yolk lightly beaten                     
• 1 Tbsp (15 mL) coarse salt   
• water 

Instructions:

1.                  
4. In large bowl, using electric beater, beat rye and all-purpose flour, whole and ground flax seed, oil, baking powder and salt until crumbly.
5. Add milk and mix until dough clumps together.
6. Press into ball, adding a little more water if needed to make dough workable.
7. Turn out onto lightly floured surface and knead just until dough is smooth. Press into flat disc; wrap and refrigerate for 10 minutes to relax dough. Divide dough into quarters. On lightly floured surface, roll out a quarter of the dough, to 3 mm (1/8 inch) thick 18 x 23 cm (7- x 9- inch) rectangle.
8. Brush with egg and sprinkle with coarse salt.
9. Cut into strips about 1/2-inch (1.25 cm) wide. Place strips on ungreased rimless baking sheets; turn each strip to twist slightly.
10. Bake, two sheets at a time, in top and bottom third of 325°F (160°C) oven, rotating and switching pans halfway through, until golden and crisp, about 25 minutes. Let cool on rack.
11. Make ahead and store in airtight container for up to 1 week or freeze for up to 1 month.

Yield:  48 cracker sticks.

Serving Size:  1 stick. Each serving contains 1/2 tsp (2 mL) of flax.