My dad has been making Flax crackers and working on perfecting the recipe. His are delicious. I though i'd give it a try....it turns out they are harder to make than it looks! For starters I let mine sit for 2 hours in the fridge in the water, but it turns out you need to let it sit at room temperature. Second for flavoring I only added (low sodium) soy sauce which made them turn out far too salty. Third I cant seem to figure out when to take them out of the oven so that they are perfectly crispy without being burnt. I tried a second batch with soy vay instead of soy sauce, and i'm not sure why but its terrible. Maybe third time's the charm...we'll see!
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ReplyDeleteI don't think putting it in the frig is good. I use Cormiers Gold as the basic liquid which has garlic and ginger and soy sort of sweet.
ReplyDeleteI am now cooking at 250 but even lower would be better for the nutritional value but I am too impatient.
I have also found that if you use only flax seeds its a little dense. I am now adding pumpkin seeds and sesame seeds. Also if you don't cook them long enough they stay soft or plyable, but over cooking them is not good either.
ReplyDeleteI cook for about 1 hour, take one out and put it on the granite top counter (cools the cracker) and when they are done, the cracker gets solid in about 1 minute. then I know its time to take the batch out.