On 8/15/2011 6:46 PM, sf wrote:
> My google research skills suck, so I can't give you the link but
> here's a recipe Becca posted a couple of years ago.
>
>
> Sesame Flax Crackers
>
> 1/2 cup all purpose flour (I used gluten-free)
> 1/2 cup flax seeds
> 1/2 cup hot water
> 1/2 cup almond flour
> 1/2 cup ground flax seed
> 1/2 cup sesame seeds
> 1 tsp salt
> 1 tsp caraway seeds
> 3 tsp olive oil
> 3 tsp apple cider vinegar
> flake salt, optional
>
> Preheat the oven to 400° (F).
>
> Soak the flax seeds in 1/2 cup hot water for 15 minutes. Toast your
> sesame seeds in a skillet or a hot oven until golden brown (I used
> sesame seeds that were already toasted).
>
> In a bowl, mix the flour, almond flour, ground flax seed, toasted
> sesame seeds, salt and caraway seeds. Mix the dry ingredients. Add
> the flax seed that you soaked in water, the oil and the vinegar. Mix
> well.
>
> Place a sheet of parchment paper on your counter; the parchment paper
> should fit your sheet pan. Dump half the ingredients on the parchment
> paper. Using a second sheet of parchment paper over the dough, roll
> the dough until it almost covers the lower sheet of parchment paper.
> It should be less than 1/4 inch thick. Sprinkle flake salt or salt on
> top
> of the dough and press with your hand or use a rolling pin to anchor
> the salt into the dough.
>
> Cut the dough into squares.
>
> Bake for 11-13 minutes, until the crackers on the outside are turning
> brown. Cool before you put them in a container.
>
> Note: Instead of using caraway seeds next time, I might add poppy
> seeds, rosemary, chia seeds, sunflower seeds. I was also thinking
> about adding onion powder and grated Parmesan.
>
> Becca

Thanks for posting the recipe, I need to read the newsgroup more often.

Becca