Sunday, January 15, 2012

Rye Flax Crackers

I got this recipe from the Canadian Living Vegetarian cookbook - its a great book - check it out!

3/4 rye flour (I use dark rye)
3/4 cup all purpose flour
1/4 cup flaxseeds
1/4 cup ground flaxseeds
1/4 cup sesame seeds (my preference, not in the original recipe)
4 tsp butter
1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk

Mix all dry ingredients together then cut in butter until crumbly.  Stir in milk and mix until dough is soft, pliable, and sticky. Add additional water 1 tbsp at a time if necessary.

Knead just until smooth, then wrap and let stand for 10 minutes.

Divide the dough into quarters, roll each piece into a circle or square about 10" across, about 1/8 thick.  Try to make it as even as possible.

Place on ungreased rimless cookie sheets, 2 per sheet.  I use parchment paper.

Bake 2 sheets at a time in top and bottom thirds of the oven (325 degrees), rotating and switching top to bottom half way through cooking.

They take about 20 minutes until they are golden, and crisp.  These are crisp, dry crackers - a lot like Scandinavian flatbread.

Let cool on rack and break into pieces.  Store in an airtight container for up to a week, or freeze for up to one month.

Using Sparkpeople, I have calculated that approximately a half round (or 1/8 of the recipe) is about 168 calories.  Carb 21 g  Fat 8gr  protein 5 gr

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