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At our house, soup has been a big part of the new fall season arriving. We often make a big crock pot of soup for dinner and eat the leftovers for lunch the next day. Many times, I make my whole wheat cornbread to go with it, but the gluten- and dairy-free kids we care for each week need an alternative.
These flax crackers (adapted from a recipe at Clean, Green, Simple) are a perfect allergy-friendly snack or side for soups. They are so tasty and healthy, the rest of us eat them freely as well!
- 2 cups flax meal
- 1 cup water
- 1 - 2 tsp garlic salt
- garlic salt and ground rosemary, to taste
- Set oven to 400.
- Combine flax meal, water, and 1-2 tsp garlic salt in a medium bowl. If the dough is too wet, add a bit more flax meal until it is thick and spreadable.
- Spread onto a baking sheet lined with parchment paper. ⅛ inch is more like a cracker, while thicker gives you tasty toasts. Either way is excellent.
- Gently cut the dough into squares, scoring it for easy breaking after dried.
- Sprinkle with garlic salt and ground rosemary, to taste.
- Bake for 20-25 minutes until just beginning to brown.
- Let cool completely, then break into scored squares.
Store crackers at room temperature, lightly covered.
Looking for more gluten-free recipe ideas? Try my GF Pinterest board!