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Flax seed and bran cracker-biscuit recipe


I made up this recipe myself, based on the theory of concrete. I make a batch every two to three days, and eat them as part of my low-carbohydrate and low-glycemic-index eating regime. They are high in fibre and have a crunchy, wafer-like texture. In this picture, they are spread with no-added-sugar peanut butter and served with green tea.

 
 

Ingredients for 18 crackers:

Milled brown flax seed (50 grams or 2 ounces)
Whole golden flax seed (50 grams or 2 ounces)
Wheat bran (50 grams or 2 ounces)
Xanthan gum powder (half teaspoon)
Water (about 125 ml or 5 ounces)

 

In case anyone cannot find the ingredients, I will mention that my flax seed and bran came from Holland & Barrett and my xanthan gum came from Sainsbury's.

 
 

Method:

Mix the dry indredients thoroughly in a bowl. Add the water and stir into a paste. Spread out the paste onto a well-buttered non-stick baking sheet. Flatten the mixture with a flexible knife, pressing downwards and spreading at the same time, making it as even as possible. The old type of table knife with parallel edges is ideal. The internal dimensions of my baking sheet are 12 by 8½ inches (30 by 22 cm). For a baking sheet of different area, scale the recipe quantities accordingly to achieve the correct thickness of mixture.

 

Score into 18 crackers by pressing the knife edge flat down into the mixture. Bake in an oven pre-heated to 150°C (300°F) for 25 minutes. After this time the mixture will have "set" to a solid slab which has drawn away from the edges of the sheet a little, as shown below.

 

The baking is not finished yet, however, because the under-surface of the slab is still very moist. Turn the slab over onto a griddle for final drying. I use the griddle from the grill-pan.

 

Return the upsidedown slab still on the griddle into the oven, but turn the oven off. Leave it in there for another half an hour, by which time the slab should be fully dried out and hard.

 

Break the slab into biscuits.

 

Store in a suitable container. I use a butter dish with a cow on the lid I bought on eBay. It just holds all 18 wafers.

 

Eating:

I like to spread the crackers with butter, add thin slices of cheese, and top with sliced cherry-tomatoes, cucumber, gherkins or chilli-peppers. They are also very good spread with houmous and sprinkled with chopped watercress. My favourite way of eating them is to spread with crunchy peanut butter (no added-sugar variety).