These crackers are high in fibre and require very few ingredients. Serve them with your favourite dip for a crunchy snack or as a side dish to your meals.
- 7,5 ml (½ tablespoon) active dry yeast
- Warm water
- 2,5 ml (½ teaspoon) honey
- 45 mL (3 tablespoons) chia seeds, ground
- 45 mL (3 tablespoons) flaxseed, ground
- 250 mL (1 cup) whole wheat flour, divided
- 2,5 mL (½ teaspoon) salt
- 15 mL (1 tablespoon) olive oil
- In a cup, dissolve the yeast and honey in ½ cup of warm water. Let stand for about 5 minutes so that the yeast begins to rise.
- In a medium bowl, combine ½ cup flour, flax seeds, chia seeds and salt.
- Make a well in the middle of the dry mixture and pour in the olive oil and dissolved yeast.
- Start mixing the ingredients in the bowl with a metal spoon. Add warm water gradually (about ½ cup, depending on the flour used) while continuing to mix the dough until it forms a firm, sticky ball. Knead the dough with your hand inside the bowl for about 10 minutes while incorporating the remaining flour. When finished, the dough should be smooth and no longer stick to your fingers.
- Cover the bowl with a damp cloth and let it rest for 1 hour in a warm place.
- After 1 hour, preheat the oven to 400°F (200°C) and line a 38 x 25 cm (15 x 10 in) baking sheet with parchment paper.
- Transfer the dough to a well-floured surface. Knead again for 1-2 minutes, then roll out the dough until it is very thin and the size of the cookie sheet.
- Fold the dough in half and transfer it on the cookie sheet. Unfold the dough, carefully cut out about 40-50 equal pieces and then poke holes with a fork in each cracker.
- Bake for 20 minutes or until the edges of the dough turn golden.
- Remove from the oven and let cool for about 10 minutes before separating crackers using your hands.
Nutritional Information (for 10 crackers):
Calories: 183 kcal
Fat: 8 g
Carbohydrates: 23 g
Fibre: 8 g
Protein: 6 g
Sodium: 236 mg
Can be stored up to 1 month in an airtight container at room temperature, but they will go away quickly!