Flaxseed Crackerbread

Flaxseed Crackerbread is as much fun to break as it is to eat!



Is there a parent who has not heard this pronouncement out of the mouth of a child testing the limits of their independence?

Professor Plum and I heard this so many times from Miss Scarlet that we bought her a T-shirt with Donald Duck on it that said “I’m the Boss”.

I'm The Boss

There are many parallels between parenting and cooking.

I can follow a recipe, but there are some things that are still out of my control.  Once you’ve done your part of assembling the ingredients,  the real magic happens once it starts to cook and how it turns out is a mystery waiting to be revealed.

You can make the same recipe the same way different times and it will turn out different every time.  Minor fluctuations can result in major changes.

With this Flaxseed Crackerbread recipe there are some things you can control.

Crackerbread and rolling pin

You can roll it out really thin for a crispy cracker that will brown nicely.  I divide the dough into three pieces because the thin crispy edges are my favorite part.   I use oversize cookie sheets and try to roll it out as thin as possible on parchment paper. If the dough rips in places  or it ends up oddly shaped, don’t be concerned.  You are not going for perfection.  It is just going to be broken into pieces.  I don’t have a pasta roller but it would be interesting to try to run it through a machine and see what happens.

You can use just white or black sesame seeds along with the flax.  I use both because I like the contrast in colors.

You can make the individual crackers as big or as small as you like.   My favorite part of this recipe is breaking up the big sheets into various size pieces.  The edges snap right off and the interior is a little thicker and bends more than breaks.  

The end result will always be a sheet of crackerbread with variations in color, a darker brown thin exterior with a lighter colored, thicker interior.  The taste varies from sweet, savory, nutty, sweet and wheaty depending on what part you are sampling.

cooked crackerbread

They go well with sweet or savory dips, but I prefer eating them on their own, savoring the differences in tastes and textures. If you do decide to dip, the thicker pieces work better.  I have left many a thin cracker in the dip and have had to go back in and scoop it out.  Not necessarily a bad thing   :-)  .

They also work well with toppings. I have spread them with cheeses, chutney, jelly, and nut butters.

You can totally be the boss of this cracker.  Take charge and make some ASAP!

crackerbread in tin

I think I need to get me an apron that says “I’m the Boss”   ;-)  .

Flaxseed Crackerbread
A crispy cracker sheet that is as much fun to break as it is to eat.
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Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
  1. 1 cup whole wheat flour
  2. 1/2 cup all purpose flour
  3. 2 tbsp sugar
  4. 1 tsp baking powder
  5. 1/2 tsp baking soda
  6. 1/2 tsp salt
  7. 1/4 cup unsalted butter, softened
  8. 1/2 cup buttermilk
  9. 1 tbsp ground flax seeds
  10. 1 tbsp white sesame seeds
  11. 1 tbsp black sesame seeds
  1. Preheat the oven to 375°.
  2. Mix the dry ingredients in a large bowl (flours to salt).
  3. Add the softened butter and combine until it resembles course crumbs.
  4. Add the buttermilk and mix just until dry ingredients are moistened.
  5. Incorporate the flax and sesame seeds.
  6. Turn the dough out onto a floured surface and gently knead a few times to mix in the seeds
  7. Divide the dough into three pieces.
  8. Roll out one piece at a time on a large sheet of parchment paper or silicon liner. Roll as thin as possible. Transfer to oversized baking sheet.
  9. Prick with fork.
  10. Bake for 15 minutes or until desired color of brown.
  11. Cool completely and then break into pieces of various sizes.
  12. Enjoy!
  1. I use unsalted butter for baking. Use what you prefer.
  2. Just white or black sesame seeds can be used.
  3. I like to use large cookie sheets and roll the dough out as thin as possible for the crispiest crackers.
  4. There will be varying degrees of browning on the cracker sheets.
  5. A buttermilk substitute can be made by measuring slightly less that a 1/2 cup milk and adding white vinegar to equal 1/2 cup. Let sit for about 10 minutes before using.
  6. Black sesame seeds can be found at specialty spice stores or Asian markets.
  7. The amount you end up with depends on the size of pieces the crackerbread is broken into.
  8. The crackers will stay fresh for a week in an airtight container.
Afternoons and Coffeespoons http://afternoonsandcoffeespoons.com/
For a recipe to have buttermilk on hand at all times go here.

I buy my black and white sesame seeds from Penzeys.

Now it’s your turn.  Do you have a favorite cracker you like to make?  Who is the boss in your family?

I’ll be waiting   ;-)  .

As always,  thanks for stopping by, and please visit often.

The post  Flaxseed Crackerbread appeared first on Afternoons and Coffeespoons.

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