They also give you a great nutritional boost which is always a good thing. The more nutrients the better! As I like to get all my nutrition and nutrients from the food I eat, so the more I can get, the better! One particular healthy snack ingredient is flax!
I’m a huge fan of flax. Be it ground or whole, flax is so versatile and is always a staple in my pantry. I generally use ground flax, and am careful to keep it in the fridge in an airtight container after opening to avoid rancidity.
It’s nuts and seeds like flax that you have to be cautious with, as they tend to go rancid pretty quickly due to the high polyunsaturated fat content. They do deteriorate quite rapidly and have a relatively short shelf life.
Short Shelf Life
One reason refined grain products are such a ubiquitous part of the food supply is that they’re far more shelf-stable than whole-grain products. Grain kernels contain unsaturated fatty acids, which are stripped away in the refining process. Unsaturated fats oxidize fairly quickly, so the foods that contain them – including whole grains, plant-based oils, nuts and seeds – tend to spoil more rapidly. Ground flaxseed and flaxseed oil turn rancid faster than whole flaxseed, as their unsaturated fats are far more exposed to oxidation.
While the stable polyunsaturated fatty acids in fresh flaxseed are considered anti-inflammatory and cardio-protective, the oxidized fats in rancid flaxseed may have the opposite effect. A 2012 “Chicago Tribune” article on the potential heath risks of consuming rancid food reports that oxidized fats are pro-inflammatory and potentially toxic. Oxidation not only destroys the vitamins in fat, but it also fosters the development of harmful compounds that have been linked to cancer, cardiovascular disease, neurological problems and advanced aging.
When to Toss It
Fresh flaxseed has a mild, nutty flavor, whereas rancid flaxseed is marked by bitterness and a sharp, unpleasant aftertaste. Because it’s possible to grow accustomed to the off flavor of oxidized fats, however, you also should smell flaxseed to assess its freshness. Spoiled flaxseed – whether whole, ground or in the form of oil – is typically described as smelling like oil paint or a box of crayons. Any flaxseed products tinged with such odors are past their prime and should be discarded.
Air, heat and light are the main perpetrators of fat oxidation. This means flaxseed left on your kitchen counter in a loosely closed, clear plastic bag will go bad far faster than the kind stored in a tightly sealed, nontransparent container that’s kept cold. Fresh, whole flaxseed generally lasts for up to a year in an opaque, airtight container kept in the refrigerator. In the same type of container, ground flaxseed usually lasts for about six months in the freezer. You should always keep flaxseed oil in an opaque bottle and store it in the refrigerator.
Less Is More
Whether you sprinkle ground flaxseed on your oatmeal every morning or drizzle flaxseed oil over your salad greens every evening, avoid buying large quantities of any flaxseed product. Buying only the amount of flaxseed you can consume in a month or two helps minimize waste, as does investing in a small coffee grinder – whole flaxseed that’s ground just before it’s consumed is generally fresher than the prepackaged variety. Source
|Past Printed Date||Past Printed Date|
|Flax Seeds last||6-12 Months||1 Year|
|Flax Meal lasts||1 Week||1-2 Months|
This recipe is pretty straight forward and relatively simple. If you have a dehydrator, I reckon you’d get a much crisper cracker, however I used my oven which worked perfectly fine. Popping them in the toaster for a few seconds also gives them that gorgeous crisp crunch! I’m all about texture and love crunchy foods. Even in smoothie bowls, I’m always adding crunchy granola, or something like that to give that textured crunch!
These are great for snacks, lunch, lunchboxes and so much more. You can top with smashed avocado, hummus, nut butter or whatever you fancy! The options are endless. Top them with fresh herbs like I’ve done. Rocket and parsley fresh from the garden! So delish!
I do hope you enjoy this recipe 🙂 Let me know what you think if you do try them at home!
- 2 Cups Ground Flax Seeds
- 2 Cups filtered water
- 1/2 Tsp Turmeric Powder
- 1 Tsp Himalayan Rock Salt
- Grind of Black Pepper
- 2 Tsp Nutritional Yeast
- 1 Tsp Onion Powder
- 1/4 Tsp Paprika
- 1/4 Tsp Ground Coriander
- 1/4 Tsp Ground Ginger
- Preheat the oven to 140C. I used a fan oven.
- Place all dry ingredients into a large mixing bowl. Add the water and stir with a whisk until all is smoothly combined.
- On a large flat baking tray, lined with baking paper, use a silicon spatula to pour the flax mixture into the middle of the tray
- Use the spatula (I find the silicon ones work best) to spread the mixture evenly throughout the whole tray. You want it to be around 1/2cm thick. If you need to use two trays, then so be it.
- You don't want the mixture to be too thick or else the crackers will remain soggy and will not achieve that crisp crunchy effect.
- Pop into the oven and cook for 40-60mins depending on your oven and how long it takes for the mixture to become cooked through fully.
- If after that time you find your crackers are still not crisp enough, slice them into squares (or whatever shape you wish) spread them out and pop them back into the oven for a further 10-20 mins.
- You can alternatively try use a dehydrator, however I'm not experienced with them so can't really advise any tips here.
- Once cooked through, allow to cool completely on a rack and store in an airtight container for up to 5 days (if they last that long)
- Use organic where possible
- You could try use a dehydrator for this recipe, but I'm not too experienced with them so cannot give any tips here
- Pop them into a toaster for a few seconds for extra crunch