Crakers Flaxseed (no flour)

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Flaxseed Crackers (no Flour)

Hi! just testing out recipes from others and adding my spin to making some fast homemade crackers, for a wine and cheese party, or an antipasto dish , this recipes got my eye because of 
the pecorino romano grated  cheese, also a gluten free cracker . Here is the original recipe and then below a few ideas i would do to it. 


Ingredients 
  • 1 cup ground (or milled) flax seeds
  • 2 eggs
  • ½ cup grated parmesan or romano cheese
  • 1 tsp minced fresh rosemary OR dried 
  • Sea salt or kosher salt for sprinkling

Direction 
  1. Preheat oven to 350 degrees (F) . I lined the pan with  parchment paper work well. 
  2. Add all of the ingredients (except salt) to a medium bowl. Stir until fully combined. Let sit for about 10 minutes, this step will give the flaxseed time to  absorb the egg.
  3. Spray a clean countertop or large cutting board with nonstick spray,  or oil it with your hand this step is important there really is way easy and fast lift the cut pieces, oil or  Spray your rolling pin with nonstick spray.
  4. Form your dough into a ball and place on the greased counter. Roll it out as thin as you dare. I went pretty thin (like a wheat thin thickness) and the thinnest ones of the batch were the best. Thin is the trick to a cruncher cracker if you want a more soft or thicker cracker let the drying time be more. 
  5. Use a biscuit or cookie cutter if you have one, or just use a sharp knife to cut a grid of 1 inch-ish to 2 inch-ish  squares. Use a small spatula or pie server to transfer the individual squares (or any shape) onto your pan. Keep rerolling and cutting your scraps until the dough is all gone, don 't let this dough go to waist. 
  6. Sprinkle with salt. Bake for 10 minutes, remove and flip, bake another 3 minutes. If you want them super crispy, turn the oven off and then put the crackers back in after it's cooled a bit but is still warm. Leave them in for about an hour and they will continue to dry out until super crispy.
  7. Serve with your favorite cheese or dip!Or use it as an antipasto cracker on Blue cheese/marscarpone dip (in my antipasto recipe , or an eggplant dip so many more uses 
  8. MY SPIN WOULD BE TO GRIND THOSE FLAXSEEDS WELL, MAKING A BETTER SMOOTH DOUGH, USE PARMIGIANO LESS SALT, BRUSH  THEM WITH A LITTLE EGG WHITE SO TO ADHEAR SOME CHIA SEEDS OR SESAME SEEDS. 
  9. MAYBE EVEN FORM THEM INTO A SMALL CUPCAKE FORM AND BAKE THEM TO FILE L WITH YOUR FAVORITE DIP OR ANTIPASTO. 
  10. FYI
    Serving size:                                                                                  1 batch Calories: 998 Fat: 70g Carbohydrates: 34g/ 2g net Fiber: 32gProtein: 55g

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