Welcome to Love Your Food, where we're excited to share with you a super simple and delicious recipe that's perfect for snacking or using as a base for your next meal. Today, we're inspired by Chef John over on Food Wishes, and we'll be making these amazing flax crackers from scratch.
Before we get started, let's take a moment to remind everyone that we have an affiliate link with Chef Stamp if you need a kitchen thermometer or meat probe, check out the link in the description below and use Code Love Your Food at checkout to receive 15% off your order. Now, let's get started with our ingredients.
We've got flax seeds, some water, and some seasoning on our list - onion powder, hot chili powder, a dried Thai bird's eye chili pepper, and salt. Our onion powder might be a bit clumpy, so we'll take a moment to grind it up in our spice grinder if needed. And of course, we want to make sure that our salt is evenly distributed throughout the mixture.
Once our spices are all combined, we'll add in our flax seeds and water to create a paste-like consistency. Now, this might be the most important step: we need to let these crackers sit overnight in the fridge to allow them to soak up all the flavors and become nice and sticky. If you don't have time, you can also make them for a few hours ahead of time, but honestly, it's best to leave them overnight.
After our mixture has had its chance to soak, we'll spread it out onto a Silpat - or parchment paper if you prefer. Make sure to spread it evenly and not too thick, as these crackers will be quite sticky! We've found that they're easier to handle when they're about an eighth of an inch thick.
Now, before we put our crackers in the oven, let's take a moment to mark them with some squares - just like Chef John did. This helps us keep track of how long they need to bake and ensures that they don't burn. We'll pop these babies in the oven for about an hour, then check on them to see if they're ready.
After our first hour in the oven, we'll take a peek at our crackers to see how they're doing. As you can see from this photo, they're still quite soft and not yet crispy - that's what makes the next step so important! We'll mark some squares on them now, then pop them back into the oven for another two hours.
The end result is well worth the wait: these flax crackers are crispy, delicious, and addictively addictive. We used ours with a cheese board and loved every bite - the flavor is subtle yet present, with just a hint of spiciness from our dried Thai bird's eye chili pepper. And the best part? They're incredibly easy to make.
Of course, like any recipe worth its salt (or in this case, flax seeds), there are a few caveats to keep in mind. First, you will need to start these crackers the day before and let them soak overnight - but trust us, it's worth the wait! And be warned: baking time is quite long, so don't get discouraged if your oven doesn't seem like it's doing anything for the first hour or two.
But overall, we hope you'll give this recipe a try and enjoy these amazing flax crackers as much as we do. If you like what you see, please be sure to like and subscribe - and if you have any recipes you'd like to see Chef Caleb try next time, let us know in the comments below! We're always looking for new inspiration, and your suggestions are welcome.
Finally, a huge thank you to our patrons over on Patreon - without their support, we wouldn't be able to share these amazing recipes with all of you. If you'd like to help us continue creating delicious content, be sure to check out the link in the description below.
"WEBVTTKind: captionsLanguage: enforeign welcome back to love your food this week we have a super simple and delicious recipe these amazing flax crackers these are actually inspired by Chef John over on food wishes and before we get started I'd like to remind everyone we have an affiliate link with chefstamp if you need a kitchen thermometer or meat probe check out the link in the description below and you can get 15 off your order by using Code love your food on checkout but first let's get going with our ingredients so we have flax seeds some water and some seasoning we've got some onion powder and a hot chili pot just a dried chili pepper here and some salt it's super simple there's almost nothing to this recipe at all so we're going to um we're gonna burm mix the or actually we're gonna spice grind the spices here if your onion powder is as clumpy as ours is you might want to do this for sure and certainly you want to do it to the uh the pepper so into our container here we're going to add the salt and the water just to make sure that that salt gets completely dissolved and you know equally spread through our uh through our mixture here and then we're going to add in our flax seeds and our seasoning Now The Seasoning might Clump up a little bit um we made ours quite spicy actually just adding the one that's a a dried Thai bird's eye chili that we dry it ourselves it made it really nice and spicy and had a really quite a nice bite to it and uh yeah once it's all combined like this that's all you got to do uh we're gonna put that in the fridge and let that sit overnight uh you can do it for a few hours and it'll be fine but works best if you do it overnight and you'll see here we didn't do anything else to it it's already this uh interesting sort of paste consistency so what we're going to do is we're going to spread this out on a Silpat you can also use parchment for this don't use wax paper because we're going to be baking this of course and you can see it's it's quite sticky it's uh it's all stuck together here so what we're going to do now is spread this out to about an eighth of an inch thick you want it to be a fairly consistent thickness all the way through and it's not as hard as it seems like it should be because honestly it's very sticky it sticks to itself very very well so once you've got it decently even all the way through um you can straighten out the edges you can you know do it however you like but once you've got it to the thickness you want that's going to go into the oven now one thing that Chef John did on his video was he marked it for uh for breaking up before he put it in the oven and then after an hour he took it out and noticed that his marks it all disappeared so we just skipped that and we're just gonna do the first hour in the oven take it out and now we're gonna put in our marks so you can see here this is after the first hour in the oven now we're gonna Mark things it's still pretty soft it's not uh it's not baked yet it's not crispy and so we just marked off some squares here and we're going to put that back in the oven and let that cook for the remaining two hours so it's three hours total that's going to go back in the oven and that's going to go for the for the remaining two hours then we're going to take that out and it looks something like this now you can see it shrunk a little bit um it has tightened up it's a little bit Browner it's hard to tell because flax seeds are already Brown and we did do the fork don't lie test and they are very very crispy but just as Chef John did we are going to let these uh cool in the oven that we've just turned off with the door open a little bit just to make sure we get all of the remaining moisture out of these to make sure that they are the crispiest they possibly can be so once they are fully cooled or down to room temperature you see how easily they come apart they just they just snap along those lines very very easily and they're very very crispy honestly they're really really crispy uh some little bits of that um uh that little basically muselage that is baked and we use this with a cheese board and it was delicious they they definitely do have a flavor they are not perfectly neutral as I said we did make ours a little bit spicy but flax seeds do have a flavor and it's delicious honestly they're really really fantastic and that's it so so simple um you do need to start them the day before and let them soak overnight the baking time is quite long um but it's uh really really simple really really quick and we hope you'll give this one a try if you like this recipe please do like and subscribe and if you have any recipes you'd like to see Chef Caleb try the Channel please let us know in the comments below we'd like to thank our patrons over on patreon if you'd like to help us support the channel That way I'll put a link for that in the description below as well and remember to love your food\n"
