Cheesy Flax & Chia Seed Cracker Bread (Low Carb and Gluten Free)
Try this Cheesy Flax & Chia Seed Cracker Bread (Low Carb and Gluten Free) recipe, or contribute your own.
Try this Cheesy Flax & Chia Seed Cracker Bread (Low Carb and Gluten Free) recipe, or contribute your own.
- Carbohydrate 0.467936042811355 g
- Cholesterol 0.35 mg
- Fat 0.0780065499084249 g
- Fiber 0.0100431202305106 g
- Protein 0.300129515796703 g
- Saturated Fat 0.0482058493589744 g
- Serving Size 1 1 -30 cracker (9g)
- Sodium 9.2089565018315 mg
- Sugar 0.457892922580845 g
- Trans Fat 0.00407940705128204 g
- Calories 4 calories
Step-by-step
- Combine all ingredients in a medium bowl and stir by hand until a thick dough forms.
- Spray a sheet of foil or plastic wrap with nonstick spray. Form the dough into a log shape with your hands and place on the wrap. Roll it until it is about a foot or so long and an inch and a half in diameter. You can keep round or press into a squared shape. Pop into the freezer for about 5 minutes until it firms up.
- Meanwhile, preheat the oven to 350 degrees. Remove the dough from the freezer and slice into about 1/4 to 1/2 inch thick slices.
- Lay flat on a greased cookie sheet and bake for 12 - 15 minutes until golden brown. Remove from the oven and cool. Taste.
- Don't throw them out yet. Put something yummy on top first and see if you can stand it. Report back asap. This message will self destruct in five....four.....three.....two......one. Just kidding. Still here. Now get cracking...
Placing the formed dough log into the freezer for precisely five minutes achieves the firm structural integrity required for slicing without crumbling. Ground flaxseed absorbs ambient moisture rapidly once combined with beaten eggs, so working efficiently during the initial mixing phase prevents the dough from becoming overly stiff and unmanageable before it reaches the shaping stage. Using extra sharp cheddar cheese provides enough distinct salinity and fat density to carry the neutral, earthy profile of the seeds without requiring additional sodium adjustments.
Seed-based crackers of this nature trace their lineage to ancient flatbread traditions across the Mediterranean and Middle East, where finely milled grains and oilseeds were routinely bound together and dried on hot stones for preservation. Modern adaptations swap traditional wheat flour for high-fiber oilseeds to drastically reduce carbohydrate loads while maintaining a remarkably dense, satisfying crunch that rivals traditional baked goods. This specific technique utilizes readily available pantry staples to yield twenty-eight distinct portions from a minimal volume of ingredients, maximizing fiscal efficiency in the kitchen.
Pairing these robust, savory crisps requires accompaniments that can match their heavy fat content and distinct nuttiness without getting lost in the texture. Smoked trout spread or sharp goat cheese provides a bright, acidic contrast to cut through the richness of the cheddar and flax, whereas thin slices of cured bresaola offer a lean, deeply savory counterweight. Thick, rustic pureed vegetable dips such as roasted red pepper romesco or a pungent garlic skordalia also cling effectively to the rigid surface of each baked round.
Baking the quarter-inch slices at 350 degrees Fahrenheit for twelve to fifteen minutes requires close visual monitoring because high oil content causes the edges to darken rapidly once moisture evaporates. Removing the baking sheet from the oven the moment the centers turn golden brown prevents bitterness from developing in the flaxseed. Storing the cooled crackers in an airtight glass container at room temperature preserves their structural crispness for up to five days.
