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Flax and Sesame Crackers


Flax and Sesame Crackers

Serves: 10

Category: Burgers, Pizza, Wraps and Chips
Author: www.drfuhrman.com
Tags: Aggressive Weight Loss

Average Rating: 
Rated by: 25 members

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(Give a recipe one to five stars. Click the appropriate star to submit your rating)

Finally, a healthful, guilt-free cracker! Flax, chia, sesame and pumpkin seeds are combined and lightly baked for a tasty crunch. Customize them to your taste with a variety of herbs and seasonings.

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Ingredients:

1/2 cup ground flax seeds
1/2 cup ground chia seeds
1/4 cup unhulled sesame seeds
1/4 cup coarsely chopped pumpkin seeds
3/4 cup no-salt-added tomato sauce (see note)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon chili powder
2 tablespoons nutritional yeast

Instructions:

Mix all ingredients in a mixing bowl until a dough forms, adding a splash of water if needed.

Spread onto a parchment-lined baking sheet. Spread to 1/8 inch thickness. Bake at lowest oven setting for about 4 1/2 hours or until desired crispness.

If using a dehydrator, dry at 105 degrees F for 6 hours, turn and continue to dry for an additional 3-4 hours or until desired crispness.

Break into pieces.

Makes about 30 crackers.

Note: Select tomato products packaged in glass or cartons. These materials do not contain BPA.

Calories 130; Protein 5 g; Carbohydrates 10 g; Sugars 1 g; Total Fat 8.4 g; Saturated Fat 0.9 g; Cholesterol 0 mg; Sodium 12 mg; Fiber 6.7 g; Beta-Carotene 100 ug; Vitamin C 3 mg; Calcium 118 mg; Iron 2 mg; Folate 13 ug; Magnesium 85 mg; Potassium 212 mg; Zinc 1.6 mg; Selenium 8.3 ug

Comments (21):

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KimmyP

03/05/2013 09:48 PM

Rated this recipe:

My husband & I have been wanting a nutritarian cracker or bread to eat with tossed salads, stews, hummus, guacamole, etc. This is it! Made tonight for first time & added dried rosemary. Delicious! I'll make these often & look forward to varying the spices. I'll also try the cinnamon, dates & raisins options for carrying on long bicycle rides & runs. Ground nuts, too. Thank you to the person who posted this recipe!

DarlingPattiSue replies:

11/09/2018 08:59 PM

Rated this recipe: (no rating)

Could you please provide more specific information on the cinnamon, dates, & raisins option? Thank you.

dyannne

03/10/2013 05:35 PM

Rated this recipe:

Made these crackers yesterday and had some for lunch today with hummus and tomato. Wonderful! I made them with nutritional yeast and chopped raisins. I have a dehydrator and so baked them in that at 105 degrees so they are a "raw" cracker, preserving more nutrients. I will definitely make this recipe more often! So easy and delicious.

hollystarwolf replies:

10/03/2016 05:13 PM

Rated this recipe: (no rating)

How long did you keep in the dehydrator at 105, please?

lkraft

03/11/2013 07:37 PM

Rated this recipe:

These are very easy and incredibly tasty! I can't wait to try other seasoning and add-ins.

Tinatom@aol.com

03/20/2013 03:19 PM

Rated this recipe: (no rating)

How many serving does the Flax and Sesame Crackers recipe make?
This comment was last edited on 03/20/2013 03:20 PM

Claudia

04/12/2013 02:05 PM

Rated this recipe:

I made this and it turned out great. In answer to Tinatom's question, I made 16 crackers, and am counting a serving as being 2 crackers. Each 2 cracker serving has about 120 calories which I figure is the equivalent of about 1/2 ounce of healthy fats (from the combo of flax, sesame, and pumpkin seeds). I substituted 1/8 tsp of asafetida for the onion powder because I don't like onion powder. Also, after 35 minutes they weren't done enough, so I left them in the hot oven with the heat turned off, and hours later they were perfect.
This comment was last edited on 04/21/2013 11:30 AM

Barbnye630

04/20/2013 07:23 PM

Rated this recipe:

Finally an answer to my cravings for crackers. I did not have pumpkin seeds so I used sunflower. Can't wait to try it with some different spices

mberkovitz

04/21/2013 03:58 PM

Rated this recipe:

Subbed 1/4 C date syrup for 1/4 C water, and cinnamon and almond extract instead of savory spices. Portion control will be a problem - these are TOO good!

TamiLynn

04/23/2013 08:14 PM

Rated this recipe: (no rating)

I made these today and they were wonderful! I followed Claudia's idea and after 30 minutes I shut the oven off and left them in the oven for another hour. They are nice and crisp. Next time I will up the garlic powder and onion powder and try some different herb combinations. I lined a jelly roll pan with parchment paper and spread the dough out almost to the edge of the pan. Scored into 16 crackers - will be making these again and again.

dotty60

07/13/2013 05:16 PM

Rated this recipe: (no rating)

TamiLynn - I'm having difficulty spreading the dough almost to the edge of the jelly roll pan. How did you do it?

Sally

03/13/2014 11:31 AM

Rated this recipe:

These crackers tasted like cardboard--needs salt or something. I like the ease of preparation and the few ingredients, and they did turn out crispy enough with extra baking time. I'll try again and see if I can jazz them up with other ingredients.

LaurieH replies:

08/08/2016 07:48 PM

Rated this recipe:

If you tried these crackers before your taste buds had adjusted to the Nutritarian diet, you may want to try them again. I don't think I would have liked them at first (I too would have thought they needed salt), but now that I've been on the diet for a while, they taste amazing. And I don't think it's because my taste expectations have gone down - I think it's because my ability to taste and appreciate a variety of flavors has increased.
This reply was last edited on 08/08/2016 07:49 PM

Anneduss

03/16/2014 04:18 PM

Rated this recipe: (no rating)

Dotty...put a second piece of parchment over the top and use a rolling pin. Makes it easy.

Pitakid

03/16/2014 07:32 PM

Rated this recipe:

I used 1/4 cup dried minced onions (instead of the onion powder) reconstitued the dried minced onions in the 3/4 water (heated), added 2 dates to the water and blended to liquify the onions and dates. Added 1/2 tsp of black pepper.

Used a rolling pin to roll it thin, although the 2nd piece of parchment over the top would have made it easier! Thanks Anneduss!

Loved these!! Served them with Hummus. Yum!

I may raise the oven temperature next time around, it took an additional 10 minutes to crisp them.

I used an electric coffee bean grinder to grind the flax seed in small batches, how is everyone else doing it?
This comment was last edited on 03/16/2014 07:35 PM

Itsbabs

03/18/2014 03:34 PM

Rated this recipe:

Fantastic!!!! We are making our 3rd batch today and doubling it. I am rolling the dough thinner and leaving it in the oven longer. I sprinkle chili powder or Mazo seasoning from Dr. Fuhrman for additional flavor. I am using cookie sheets to bake on.

mcfrank

11/12/2014 01:15 PM

Rated this recipe: (no rating)

I followed Claudia's recommendation to top with a 2nd piece of parchment and using a rolling pin. I added a few drops of Braggs Liquid Aminos.

mckeedm1

03/20/2016 08:15 PM

Rated this recipe:

Made these today to accompany my split pea soup (I used Dr. Furhman's recipe for that too!) and they were great! I used two pieces of parchment paper to get them nice and thin, as others suggested. I didn't have dry onion so I just left that out. I love rosemary so I added that. They needed a little longer in the baking phase than described here--I had them in for 45 minutes. They came out delicious and VERY filling! I am sure I will make these again!

LaurieH

08/08/2016 07:43 PM

Rated this recipe:

My husband made these crackers today and they were AMAZING! Great tasting and no guilt!!! Will definitely make them again.

Robmagus

10/06/2016 09:31 PM

Rated this recipe:

Fabulous!

jyippee

11/13/2016 01:05 AM

Rated this recipe: (no rating)

I burned mine :-(   Maybe I spread it too thin?   

lisaveg

02/01/2017 07:52 PM

Rated this recipe: (no rating)

Any suggestions on what I can use to substitue for tomatoes?

 

KathyG

06/24/2017 07:45 AM

Rated this recipe:

I had trouble with rolling the dough out evenly, having thin edges and thicker in the middle.  Also a problem trying to score them in 16 even crackers.  Came up with the idea of using my tortilla press.  I weigh the dough ball and divide by 16, then use that amount of dough, for example, .8 oz., to roll into a ball and then press.  I have found that I can't use the lever to flatten the dough or it is too thin, just pressing with my hands gets them the perfect thickness for me.  I do bake them in my dehydrator for 12 hours and think they are perfect!

Raph

02/04/2018 02:04 PM

Rated this recipe:

The crackers turned out very tasty, already one of my favorite receipts to tinker with. But I figured that the dough should be approximately 0.5cm thick, mine was thinner at the edge and that part is very bitter - but still tastes good with Guacamole ;) Apart from that, the next time I'll use more of the spices too to have a less "seedy" taste.

[EDIT]made these crackers a few times and I think I perfected them for my taste now. It's still the same idea but I used only a little chia (maybe 1/8 cup, probably less) and much more flax seeds. In a powerblender I "ground" some walnuts, sesame-, hemp- and sunflower seeds (not too fine) and added this "flour" to the mix. I cannot say exactly how much, I'd say in total I had about 2-3 cups of flour and added just enough tomato sauce for a nice dough. I also used much more garlic- and onion powder as well as ground paprika. After I rolled the dough flat to 0.5cm I've sprinkled some sesame and sunflower seeds on the crackers and pressed them in with a spoon. The crackers turned out much less bitter even in the darker parts and are very tasty, I'll probably do them regularly from now on ;)

This comment was last edited on 02/16/2018 04:18 PM