CHEESY FLAXSEED & GUINDA CRACKERS WITH TOMATO SALSA
These crackers are made with gluten-free quinoa flour and flaxseed, so they’re ideal for those on a wheat- or gluten-free diet.
SERVES: 4 PREP: 35 MINS, PLUS COOLING COOK: 12–15 MINS
¼ cup flaxseed, plus
1 tablespoon for sprinkling
1 cup quinoa flour
½ teaspoon dry mustard
¼ teaspoon sea salt pinch of cayenne pepper
4 tablespoons butter, diced
½ cup shredded sharp cheddar cheese
2 eggs, 1 beaten, 1 separated
1 tablespoon sesame seeds
SALSA
2 tomatoes, cut into wedges
1 scallion, sliced
2–3 fresh cilantro sprigs
sea salt and cayenne pepper, to taste
1. Preheat the oven to 375°F. Grind the ¼ cup of flaxseed in a spice mill to a coarse flour, then transfer to a bowl and stir in the quinoa flour, dry mustard, salt, and cayenne pepper.
2. Add the butter and rub in with your fingertips until the mixture resembles fine crumbs. Stir in the cheese, then mix in the egg and egg yolk, and press together with your hands to make a coarse dough.
3. Gently knead the dough, then place between two sheets of nonstick parchment paper, roll out to a rectangle, and trim to 10 x 8 inches. Cut into 1 x 4-inch crackers. Leaving the crackers on the paper, separate them slightly, then slide a baking sheet under the paper.
4. Lightly beat the egg white, then brush it over the crackers and sprinkle with the remaining tablespoon of flaxseed and the sesame seeds. Bake in the preheated oven for 12–15 minutes, until golden, then let cool on the paper.
5. Meanwhile, make the salsa by finely chopping the tomatoes, scallion, and cilantro. Season with salt and cayenne pepper, and spoon into a small bowl. Set out with the crackers to serve. These are best eaten on the day they are made.
per serving: 378 cal / 25.5g fat / 11.5g sat fat / 24.3g carbs / 1.9g sugars / 1.7g salt / 5.9g fiber / 13.7g protein
SUPERSEEDS
Flaxseed, sometimes called linseed, contain more minerals than any other seeds. Grinding or crushing them means the body is better able to absorb their nutrients.