Need a little snack in the studio while you’re creating? How about a homemade flaxseed olive cracker right out of the oven?
Here’s my recipe which can be modified in all kinds of ways!
- 2/3 cup ground flaxseed
- 1/4 cup ground pumpkin seeds
- 1/4 cup ground sunflower seeds
- 1-1/2 cups gluten free flour (you can use regular flour or wheat flour too)
- 1/2 teaspoon salt
- 1 tablespoon rice syrup
- 4 tablespoons coconut oil (you could use olive oil or soy bean butter substitute)
- 1/2 cup kalamata olives, chopped
- 1 cup dried dates, chopped (you can use raisins or figs to substitute)
- 2 tablespoons (more or less) chia seeds
- 1/2 cup soy or almond milk
- 2-4 tsp garlic powder
- 1 tsp thyme
- 1 tsp basil or rosemary
- any other spices you may want to experiment with
- you can sprinkle a little more rosemary, salt and pepper over the top after you roll out the dough if you want
- Preheat the oven to 325 degrees Fahrenheit.
- In a large mixing bowl, combine the flaxseed, sunflower seed, pumpkin seed, flour, salt, rice syrup, chia seeds, and spices.
- Using a food processor, beat the coconut oil and flour mixture until big crumbs form.
- Fold in the dates, olives and milk.
- Add a little water if it’s too dry
- Refrigerate the mixture for 20 to 30 minutes.
- Divide the dough into 3 balls and roll each one out separately.
- On a piece of parchment paper, floured the surface lightly, roll the dough ball out to a 1/8-inch or less thickness. You can use your fingers to press pieces of dough in to fill the whole sheet.
- Cut into cracker squares with a knife.
9. Place parchment-lined sheet with rolled dough onto a baking sheet
10. Bake for 25-30 minutes, or until golden-brown
11. Crack the pieces apart and store in an air tight container