These are a cinch to make and are very high in fibre and omega-3 fatty acids. You can use whole flaxseeds to make the crackers look prettier, but ground flaxseeds are more nutritious.
1 ½ cups all-purpose whole wheat flour
¼ cup flaxseeds, ground
¼ cup sesame seeds
2 tbsp brown sugar
1 ½ tsp salt
1/3 cup melted unsalted butter
1/3 cup milk
¼ cup all-purpose whole wheat flour (for dusting)
1. In a large bowl, whisk together flour, flaxseeds, sesame seeds, brown sugar and salt. Drizzle butter over and stir to combine. Drizzle over with milk and stir until a dough forms. Chill dough 20 minutes.
2. Preheat oven to 325 degrees. Cut dough in half. On a heavily dusted countertop, gently flatten the dough into a disk, turning it over several times to cover in flour and prevent sticking. Roll out each piece as thinly as possible. Using a pizza cutter or chef’s knife, cut into 1 inch squares, or use a juice cup and stamp into round crackers. It’s best to bake remnants rather than roll out again; this dough requires a light touch.
3. Arrange cut crackers on 2 ungreased baking sheets and put in the upper and middle racks of the oven. Bake 25 to 30 minutes, switching bottom and top baking sheets halfway through. Store in covered container for up to 2 weeks.
Recipe by Madeleine Greey.