Flaxseed, Fig, and Walnut Crackers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
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Perfect for a Sunday-afternoon baking project, these light, crisp crackers take an hour to make (okay, maybe longer if you have a little helper). Ingredients:
1/3 cup whole flaxseed |
1/4 cup ground flaxseed or flaxseed meal (available in the vitamin section of most supermarkets) |
1 1/2 cups whole-wheat flour |
1/2 teaspoon baking powder |
1/4 teaspoon kosher salt |
1 tablespoon plus 1 teaspoon brown sugar |
4 tablespoons unsalted butter, at room temperature |
1/4 cup walnuts, chopped |
about 7 dried figs, chopped (1 cup) |
1/2 cup soy milk |
Directions:
1. 1. Preheat oven to 325°F.
2. 2. In a mixing bowl, combine the whole and ground flaxseed, flour, baking powder, salt, and sugar.
3. 3. Add the butter and mix on medium speed with the paddle attachment until the mixture has the consistency of coarse crumbs.
4. 4. Fold in the walnuts, figs, and soy milk, and mix until the dough is smooth.
5. 5. Wrap the dough in plastic wrap and chill for 10 minutes.
6. 6. On a floured surface, roll out half of the dough to 1/8 inch thick or thinner. Cut it as if on a grid to form 2-inch squares, then transfer them to an ungreased baking sheet with a spatula. Repeat with the other half of the dough.
7. 7. Bake the crackers until golden brown, approximately 20 minutes. Let cool, then serve.
8. Tip: Serve the crackers with a fruit spread, almond butter, or, for an extra dose of fatty acid, an omega-3-rich pumpkin butter (shown; see recipe below). Other strategies for boosting kids' omega-3 intake: Sprinkle wheat germ or ground flaxseed on their favorite cereal; fold walnuts, sunflower seeds, or pumpkin seeds into a peanut-and-M&M trail mix; cook with pumpkin oil, canola oil, or hemp oil; or use omega-3-enriched eggs, which contain more EFAs than regular ones.
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