Today marks a first for me… I made homemade crackers. Not only did I make homemade crackers, I made Flax Seed crackers! My wife was ecstatic because she absolutely loves flaxseed crackers and couldn’t even believe that I made them. Not only was I shocked at how easy they were to make, I was even more amazed at how tasty they were eaten all by themselves.
I think the coolest thing about making flax seed crackers is all of the things you can do to top them off. For instance, these would be great with smoked salmon and cucumber, they’d be great with a cheese dip, really they’d go pretty bomb with just about anything.
The only thing that is required is a food processor so that you can grind up the flax seeds so that they almost become like flour. I used Bob’s Red Mill ® Flax Seeds because they come in a big 24-ounce bag, which ensures I can make several batches of these crackers. These brown flaxseeds, also known as linseeds, come from the flax plant, which is cultivated for its seeds as well as its fiber. The seeds, which are a little larger than sesame seeds, contain omega-3 fatty acids, dietary fiber, and lignans. Used since ancient times, flax is renowned for myriad health benefits.
To kick this recipe up just a bit, I decided to marinate the roasted veggies ahead of time in a simple balsamic vinaigrette. It’s a cheap and delicious marinade that is easy to do at home. Dump the balsamic vinaigrette all over the sliced veggies in a plastic bag and let them marinate for at least 30 minutes. Simple place on a sheet pan lined with parchment paper, season with salt and pepper and roast away.
It is key when making the flax seed crackers that you spread olive oil all over the rolling pin and surface you plan on making them on so that they don’t stick. It may need to be oiled up a few times through out the process too, just as a warning.
And of course a nice pretty picture below for pinning.
Asiago-Lemon Flax Seed Crackers with Roasted Vegetables
For the Crackers:
- 2 eggs
- 1 cup of Bob’s Red Mill® Flax Seeds
- 2/3 cup finely grated asiago cheese
- zest of 1 lemon
- olive oil
- Kosher salt to taste
For the Vegetables:
- ¾ cup of balsamic vinegar
- 1 small diced shallot
- 1 teaspoon of grainy mustard
- 4 chopped fresh basil leaves
- 1 teaspoon of sugar
- 1 1/2 cups of olive oil
- 1 yellow squash cut into ½” inch thick slices
- 1 green zucchini cut into ½” inch thick slices
- ½ red onion cut into wedges
- 5 domestic mushrooms
- 15 stalks of asparagus
- 1 red bell pepper cut into quarters
- sliced green onions for garnish
- micro greens for garnish
- 1 cup of whipped cream cheese
- Kosher salt and fresh cracked pepper to taste
Vegetables: In a large bowl whisk together the balsamic vinegar, shallots, mustard, basil, sugar, olive oil, salt and pepper until combined. Add it to a large plastic bag along with the squash, zucchini, onion, mushrooms, asparagus, and bell pepper, and place it in the refrigerator to marinate for at least 30 minutes.
After they are done marinating evenly spread them out a sheet pan lined with parchment paper, season them with salt and pepper and roast them in the oven on 425° for 15 to 20 minutes or until browned and tender. Let cool before serving.
Crackers: Grind the flax seeds in a food processor or coffee grinder until it becomes like flour. Whisk together in a large bowl the eggs, asiago, lemon and flax seed until combined.
Rub a clean surface and a rolling pin with olive oil and roll out portions of the flax seed dough until it is as thin as a ”wheat thin.” Simply cut into rectangles (2 inches by 1 inch) and place them on a sheet pan lined with parchment paper.
Reuse all of the dough until it is gone.
Season them with salt and bake the crackers on 325° for 12 minutes and then flip them over and bake for another 7 minutes. Let cool.
To Serve: Spread some whipped cream cheese onto the flax seed cracker and top off with some roasted vegetables. Garnish with green onions and micro greens.