Help with crackers

[ReneL]

I tried the flax crackers with celery, pepper, carrot, etc. They turned out really well, but I find that I'm not a big fan of the flax cracker. Are there any other suggestions for a cracker or dipping-like product that we can try, without using flax?

[Rawkinlocs]

What is about the flax crackers you find you don't care for - taste or texture?

If it's a texture-thing, I have found that many people who didn't like flax crackers, loved mine because oftentimes I grind the (dry) flaxseeds into flour as opposed to using the whole seeds. You can also use a little bit less...but it's the flax seeds that helps bind the cracker mixture together otherwise, they might crumble. But I know there are recipes out there that either use a smaller amount of flax seeds or they omit it altogether...but I just don't know of them right off hand.

[ReneL]

Thanks,

It tasted good, I think that it might be the texture, I really want something more of a powdered base for a cracker. So would I still have to soak the "Flax seed flour," and use the same amount, two cups of the soaked, ground flax for example, in the recipes? Or does the amount that I use change?

[Rawkinlocs]

Nah, you don't have to soak the ground flax...you would put your ingredients in the processor and then add liquid (water in most cases although you could use watery veggies such as zucchini) to desired consistency - in fact, try THIS recipe...it's REALLY good!!

http://www.rawfoodtalk.com/forum/showthread.php?t=21233&highlight=ritz+crackers

Doesn't use a whole lot of flax at all, but it's still ground and you really don't taste it. The cracker is a very basic cracker that would be good with almost anything - but as you'll see in some of the posts in that thread, you can add seasonings such as onion, garlic, etc. Also, you'll notice there is no liquid added...the moisture from the soaked (drained) walnuts and the wateriness zucchini gives it just the right amount of moisture.

[RowanC]

Try grinding the flaxseeds DRY... then using them in the same recipe.
I add pulp from juicing as well as ground almonds from almond or other nutmilks... gives it more of a cracker texture.

The banana flax crackers in Alissa's book are my favorite for snacks and breakfast. Spread a little nut butter & honey on those babies, and YUM!

[ReneL]

That all sounds great, I'll definitely have to try some of these ideas, great, thanks...