Healthy Flaxseed Crackers


1/3 cup brown flax seed meal
1/3 cup flax seed
1/3 cup whole-wheat flour
1 cup all-purpose flour
1/3 teaspoon salt
1/2 teaspoon baking powder
1/3 baking soda
2 tablespoons butter, softened
2 tablespoons light sour cream
1/3 cup skim milk     


  • In food processor or in a bowl of s stand-up mixer, mix all dry ingredients with butter on low speed until the mixture resembles a coarse meal.
  • Add sour cream and milk and mix until a soft dough is formed.
  • Wrap prepared dough in plastic wrap and chill for about twenty minutes.
  • Divide the dough into 3 equal parts and turn out onto a lightly floured board.
  • Preheat oven to 325 ° F
  • Roll out very thin to a rectangle 1/16 inch thick (2mm). Cut into 2 inch squares and transfer to an ungreased baking sheet.
  • Repeat everything with the remainder of the dough.
  • Bake in preheated oven for about 15 to 20 minutes or until crisp and golden in color.

You can cut different shapes or prepare different variations  of  flax seed crackers. If you are preparing any of  variations  do not use salt  in main recipe.


Italian: 1 tablespoon dried oregano and 1/2 cup grated Romano cheese.

Cheddar: 1 tablespoon dried parsley leaves and 3/4 cup grated Cheddar cheese or Cheddar cheese powder.

French: 2 tablespoons powdered French onion soup mix.

Real Cooking

Did You Know?
Water composes three-fifths of the entire human body. The elasticity of muscles, cartilage, tendons, and even of bones is due in great part to the water which these tissues contain.

The amount of water required by a healthy man in twenty-four hours (children in proportion) is on the average between 50 and 60 ounces, beside about 25 ounces taken as an ingredient of solid food, thus making a total of from 75 to 85 ounces.

One of the most universal dietetic failings is neglect to take enough water into the system.

Some flavors, such as lemon juice, vinegar, etc., increase the solvent properties of the gastric juice, making certain foods more digestible.

Yeast is a plant or vegetable growth produced from grain which has commenced to bud or sprout, and which forms the substance called diastase. This substance has the power to convert starch into sugar.

Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol.

Cream yeast is the closest form to the yeast slurries of the 19th century, being essentially a suspension of yeast cells in liquid, siphoned off from the growth medium. Its primary use is in industrial bakeries with special high-volume dispensing and mixing equipment, and it is not readily available to small bakeries or home cooks.