Oregano and Garlic Flaxseed Crackers

Flaxseed is one of those ingredients that I always hear about in correlation with healthy food, but  had never experimented with it, until yesterday! I bought a box at the store and decided I would make something with it eventually. After doing a little searching on the internet and reading the box, I was surprised at how much flaxseed can be used for. Two recipes on the box were for types of bread, but my apartment is pretty full to the brim with pancakes, bread, and muffins already so I skipped over those for the time being. I ended up making a cracker recipe, which was a good experience because I've actually never made crackers before. They were kind of tasty, I'm just not really a cracker kind of chick. 

Interestingly enough, milled flaxseed can be used as a substitute in many ingredients. According to the box, 3 Tbsp. Milled Flax Seed can replace 1 Tbsp. fat or oil in a recipe. Likewise, 1 Tbsp. milled flax seed plus 3 Tbsp. water can replace 1 egg. Who knew? 

It doesn't taste like much, but can be added to smoothies, yogurt, salads, cereals, juices, baked goods, etc. to add to the nutritional value. The front of the box advertises all natural, good source of fiber, gluten free, no sugar, no cholesterol, no salt, 0 trans fat. 

Notes: I found it close to flours and cornmeal. It's usually in a box and should be kept in the fridge after opened to maintain freshness. 

38 crackers | 45 minutes total | 10 minutes active

1/4 C Milled Flaxseed

1/2 C wheat flour

1/4 C all purpose flour

1/4 tsp baking powder

1/4 tsp salt

2 tsp margarine/butter

1/4 C milk

garlic pepper & oregano

- Combine flaxseed, flours, baking powder, and salt in bowl. Cut in butter with a pastry blender. (Don't have a pastry blender? Two knives or a fork will do the trick!)

-Stir in milk until combined. I ended up using my hands to kneed all the moisture in. 

-Wrap dough in plastic wrap and chill 10 minutes

- Divide dough in half. Roll out on a lightly floured surface until dough is very thin. Sprinkle generously with garlic pepper and oregano. Use rolling pin to roll spices into dough. 

-Cut into squares and place on an ungreased baking sheet. Repeat with remainder of dough. 

-Bake in oven for 15 minutes until crisp. (Preheated at 325*)

 More experimenting with flax seed coming soon!

xoxo, Aysley