I also developed these 3 Ingredient Savory Pancakes. One thing she has been recommended to eat a lot of is cheese and dairy. I thought the yogurt topping would be a nice way of sneaking in some healthy probiotics using Greek yogurt. However, with the cheese (as far as I’m concerned) we’ll need crackers!
My first batch was almost buttery and light, but not strong enough for dips and cheese. The second recipe I used an egg and switched some things around and got a much denser firmer cracker, suited for all kinds of toppings. You can flavor them any way you like, so that they don’t always feel like the same old cracker. You can also switch out the nuts and seeds which would change the flavor even more. My favorite flavor is olive oil and cracked black pepper.
What’s your favorite cracker flavor? Make sure and let me know in the comments section.
Flax Seed and Nut Crackers
- 1/2 cup Ground Flax Seed
- 1/2 cup old fashioned rolled oats or quinoa flakes
- 1/2 cup almonds (or nut of choice)
- 1/2 cup sesame seeds (or seed of choice)
- 1/2 tsp salt and plenty of fresh ground pepper
- 1 tsp each dried thyme and rosemary
- 1 egg
- 2 Tbsp olive oil
- 2-3 Tbsp water
Superfood additions I recommend trying: Add 1 tsp maca power and 1 tsp tumeric and substitute chia seeds for sesame seeds.
Pre heat oven to 350 F. In a food processor, add the flax, oats, almonds and sesame seeds. Process until the almonds and oats are flour like. Don’t over process. Add the spices, salt and pepper, egg and oil. Pulse to incorporate. Add 1 Tbsp of water at a time until the dough starts to stick and clump together. Take the dough out of the processor and form a ball. Place the dough on a parchment paper and pat down to make a rectangular shape. Place a piece of parchment paper on top and roll out the dough to between 1/8 inch and 1/4 inch. Remove the top piece of parchment paper and score into cracker shapes. Slide the parchment paper onto a cookie sheet and bake at 350 F for 15-18 minutes or until starting to turn golden brown around the edges.