Absolutely perfect to go along with a selection of Canadian cheeses or charcuterie.
- 1 1/2 cup (375 mL) whole wheat flour
- 1/2 cup (125 mL) oat bran
- 1/4 cup (50 mL) ground golden flax
- 2 Tbsp (25 mL) whole golden flaxseed
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1/4 cup (50 mL) canola oil
- 1/2 cup (125 mL) 1% buttermilk
- 1 large egg
Preheat oven to 400F (200C). 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. Each serving contains 1/2 tsp (2 mL) of flax.
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.
Cooks Note: 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 the Flax Council of Canada
