Light, crisp, and with a stunningly deep flavour. Crackers are a convenient snack, and these universal low-carb and gluten-free ones can find a place in any diet. Most important, however, is they taste delicious.
It’s been a challenge for me to find a variety of snack foods that fit into a healthy diet. I have no problems with making exceptions, eating occasional junk food, but I’d still been lacking a healthy snack variety. Thus I’m quite happy to have a relatively easy cracker recipe. This is actually my second one; somehow I haven’t got around to posting the other flax crackers — which taste entirely different.
The recipe calls for ground flax seeds. Getting the correct term here caused a bit of an issue. Ground can mean anything from slightly chopped up, to ground into a powder. The powder, or flax flour as I call it in other recipes, is definitely not what you want here. I’ve settled on saying “partially ground” flax seeds. I’m reasonably confident this would work with whole flax seeds, but I have not tried it.
The rice flour works as a binding agent and gets quite crispy. It’s a high carb ingredient, but there’s little of it. We don’t need to eliminate all sources of carbs to have a good diet.
I’ve chosen baking soda, instead of baking powder, as an early reaction would be problematic. You don’t want the dough puffing up while still trying to flatten it on the cooking sheet. Though if baking powder is all you have, give it a try and let me know. The crackers will still be lovely if puffier, or flatter.