Perfect Crackers

Is there any meal better than an unapologetic snack meal? I am not referring to hastily devoured protein bar to compensate for a skipped lunch, rather I am thinking of evenings spent at parties where I intentionally abstain from eating dinner so I can indulge my tastebuds and satiate my hunger with a bevy of snacky fare.

Savory! Sweet! All you can eat! With a glass of wine in hand, I become the hunter, and the spread in front of me, my prey. The charcuterie board doesn’t stand a chance against the stealthy pounce of my hand as I scoop up a wedge of brie and a slice of prosciutto. Fresh fruits? I will try them all, thank you very much. Nothing, however, comes between me and a savory dip. My vessel of choice for such a dip is a crispy, almost chip-like cracker, substantial enough to support the inappropriately large mound of dip I scoop onto it but flavorful enough to be enjoyed on its own.

Perfect Crackers:
• 4 tbs flax seed meal
• 1/2 cup + 2 Tbsp water
• 1/3 cup extra virgin olive oil
• 1.5 cups whole wheat flour
• 1.5 tsp sea salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1.5 tsp caraway seeds
• 2 Tbsp black sesame seeds
• Flaky sea salt (optional)

1. Mix flax meal and water in a separate cup and let thicken before stirring in olive oil
2. Combine the remaining dry ingredients in a mixing bowl, then add wed mixture and kneaduntil even combined
3. Wrap dough in parchment paper or airtight wrap and let rest for twenty minutes
4. Place the dough on a piece of parchment paper, pat it into a rectangle, top with a second
piece of parchment, and roll out into a larger rectangle, roughly 12”x18” and 1/8” thick
5. Use a knife or pizza cutter to precut the crackers into whatever shape you prefer, then use a fork to dock a few holes in each cut segment. Top with flaky sea salt if desired
6. Bake on a sheet tray at 350oF for 15 minutes, rotate the pan by 180o, and bake an additional 15 minutes until gently browned and crisp. Let cool before enjoying
7. Store leftovers in an airtight bag or container for up to one week, and gently toast if they soften in storage