Making gluten free flax and hemp seed crackers from scratch is easier than you think and allows you to avoid added sugars and preservatives present in common store bought brands.
1 cup Farmer Direct Organic Gold Flaxseed
- 3/4 cup water
- 1 Tbsp. dried rosemary
- ¾ tsp. sea salt
- 1 Tbsp. olive oil
- 1/2 cup Farmer Direct Organic milled (ground) flaxseed
- 1 cup Farmer Direct Organic Hemp Hearts
Mix whole flaxseed, water, rosemary, and salt in a lidded bowl and place in the refrigerator for 8-16 hours covered to soak.
When ready to roll out and bake the crackers, preheat oven to 300 degrees.
To grind flaxseed, process 1/2 cup whole flaxseed in a blender or food processor for a couple minutes or until it's ground into a find powder. Whole flaxseed can also be ground by hand using a mortar and pestle.
Stir olive oil, ground flaxseed, and hemp hearts into the mixture that was soaking in the refrigerator until evenly incorporated and a dough begins to form.
Transfer dough to a sheet of parchment paper, cover with another sheet of parchment paper, press down with your hand, and then roll out with a rolling pin as evenly as possible through the parchment, from the center out to the sides and corners of the parchment, until the dough is about 1/8” thick.
Slide the rolled out cracker dough on its parchment paper off the side of your counter onto a sheet pan the same size as your parchment, remove top layer of parchment, and run a pizza cutter or knife over the dough to score it into desired cracker shapes.
Bake for about 40 minutes, until crispy. You may have to return the middle crackers to the oven for a few extra minutes, as the outer crackers finish faster than the middle ones.
Let cool for a few minutes before breaking apart. Let cool completely before storing in an air-tight container.