375 mL whole wheat flour 1½ cups
125 mL oat bran ½ cup
50 mL ground golden flax ¼ cup
25 mL whole golden flaxseed 2 tbsp.
2 mL baking soda ½ tsp.
1 mL salt ¼ tsp.
50 mL canola oil ¼ cup
125 mL 1% buttermilk ½ cup
1 large egg
Preheat oven to 200 degrees C (400 degrees F).
In a bowl, combine flour, oat bran, ground flaxseed, flaxseed, baking soda and salt.
Drizzle with canola oil. Mix well, then work with hands as for pie dough to a crumbly texture.
In another bowl whisk together buttermilk and egg. Add to dry mixture.
Mix to form a ball of dough.* Knead about 20 times.
On a lightly floured countertop, roll dough to 30 cm x 45 cm (12 x 18 inch) rectangle.
Cut into 5 x 5 cm (2 x 2 inch) squares for a total of 54.
Place squares on large baking sheet that has been sprayed with a non stick cooking spray.
Prick tops a few times with a fork.
Bake 12 minutes or until lightly browned.
After cooling, store in an airtight container.
Yield: 54 5 x 5 cm (2 x 2 inch) squares
Serving Size: 2 squares.
Note: Variation: add 10 mL (2 tsp.) finely chopped fresh rosemary and 5 mL (1 tsp.). black pepper. Substitute olive oil for canola oil.
Brown flaxseed may be substituted for golden flaxseed.
If you don’t have buttermilk combine 125 mL (1/2 cup) 1% milk plus 5 mL (1 tsp.) vinegar or lemon juice. Let stand 5 minutes.
Dough should be soft but not stick to your fingers. If dough is too wet, work in flour 15 mL (1 tbsp.) at a time. If dough is too dry, add buttermilk 15 mL (1 tbsp.) at a time.
Crackers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
Recipe courtesy of POGA and SaskFlax