Valentine’s Day came and went, where did the time go? I really wanted to post this before the holiday, but life handed me a bunch of lemons and I had to go make preserved lemons instead (which, by the way, are doing pretty well, fermenting as we speak).
So, here’s a belated Valentine for you. Heart healthy flax crackers sweetened with honey. I keep a big ol’ bag of flax meal in the freezer (the stuff goes rancid almost instantly when left at room temp). Usually, I’ll sprinkled a tablespoon over my oatmeal in the morning, to boost my Omega-3s. But I wanted to do something more interesting and I found what looked like the world’s easiest recipe for crackers: flax meal, water, salt.
The recipe called for two cups flax meal, one cup water and a pinch of salt. I thought I’d get a little crazy and add honey and sesame seeds.
This picture makes it look like I had the easiest time rolling out the dough, but unfortunately, the crackers really gave me a hard time. I wasn’t able to scrape the sticky dough from my work surface. Flax seeds get incredibly gooey, almost slimy, when mixed with water. My hands were caked in cement-like flax dough that would not rinse off and it could have quickly turned into a nightmare had I not added about a cup and a half of whole wheat flour. The flour helped keep the dough firm and in place while rolling.
Once I figured out that the flax meal alone wasn’t going to cut it, everything worked out nicely. Here’s the recipe I used with my alterations:
Honey Sesame Flax Crackers
2 cups flax meal
1- 1 1/2 whole wheat flour
3 Tblsp sesame seeds
1 Tblsp honey
1 tsp salt + salt for sprinkling on top of the crackers
1 cup water
1 tblsp olive oil
Pre-heat oven to 400.
In a bowl, mix the flax meal, sesame seeds, and honey. Slowly add the water until you have a firm dough.
Add flour until the dough is firm enough to roll on a board or table surface. I found that I needed to dust my board several times to keep the dough from sticking. Roll out your dough think (1/2 to 1/4 inch). Score with the back of a knife. Using a pastry brush, brush with olive oil and sprinkle salt and sesame seeds.
Bake for 15-20mins.
These didn’t turn out quite as crisp as I would’ve liked. I think adding a tablespoon or two of oil to the dough would remedy that. Flavor-wise these crackers are quite tasty and nutty. Flax seeds are high in dietary fiber, micronutrients, and help keep cholesterol levels down. They’re a delicious way to protect your heart year-round.
Just don’t make the same mistake I did and pop your crackers in the oven without scoring them or else this will happen:
Oh well, they still taste great.
What do you do on a frosty winter’s day with a bag of carrots that are starting to turn? Bake carrot cake of course! I’m snowed in this weekend, so I thought I’d do double duty and heat the house with my baking while also clearing out the fridge. The beauty of this recipe is that I already had everything I needed in the cupboard. I nixed the traditional cream cheese frosting because I prefer to cut the sugar and enjoy the sweetness of the carrots and fruit.
2 cups flour ( I use whole wheat flour)
1 tsp baking soda
½ tsp salt
1 cup sugar
2 cups grated carrot
8 oz. crushed pineapple
½ cup raisins
1 cup chopped walnuts
1 tsp vanilla
¾ cup oil
¾ cup milk
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ground clove
Pre-heat oven to 350F.
In a large mixing bowl combine grated carrot, raisins, pineapple, walnuts, spices and all wet ingredients. In a separate bowl combine dry ingredients (four, sugar, salt, baking soda). Slowing add the dry ingredients into the wet mixture. Mix thoroughly.
Pour batter into a greased cake pan. I used a 9” round springform pan.
To use honey instead of sugar, increase the sweetener to 1 1/2 cups and add one cup of flour.
The perfect treat after a day of sledding!