Ingredients
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1 cup (130 g) Bread Flour
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½ teaspoon Xanthan Gum
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2 tablespoons Flax Seeds
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¼ teaspoon Salt
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2 tablespoons Grapeseed Oil
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1 tablespoon Agave Nectar
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3 to 4 tablespoons Water
Directions
This cracker contains a healthy dose of flaxseeds, giving it great flavor as well as fiber and essential fatty acids. Its texture makes for a great snack and successful dipping, as it mimics traditional wheat thins without the wheat, of course.
Steps
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1
Done
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Preheat the oven to 400°F (200°C). |
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2
Done
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Combine the flour, xanthan gum, 1 tablespoon flaxseed meal, and salt in a large mixing bowl. |
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3
Done
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Add the oil, agave nectar, and 3 tablespoons of water. Use a spoon to combine the ingredients, then use your hands to knead the liquids into the dough. Add up to 1 tablespoon of additional water as needed, ½ tablespoon at a time, until the dough is smooth. |
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4
Done
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Sprinkle the remaining flaxseed meal on a large piece of parchment paper. Place the dough on top of the flaxseed meal and roll it into a ball, coating all sides with flaxseed meal. |
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5
Done
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Place a second piece of parchment paper on top of the dough. Use a rolling pin to roll the dough between the sheets of parchment, working to within ½ inch (13 mm) of the edges. Peel back the top layer of parchment and move the bottom layer of parchment (with the dough) to the baking sheet. |
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6
Done
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Use a sharp knife or pizza cutter to score the crackers. Leave them connected. |
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7
Done
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Bake for 9 to 11 minutes, until lightly browned. Let the crackers cool before breaking them apart. Store them in an airtight container at room temperature for up to 3 days. |
