Missing the crunch while following a plant-focused ketogenic diet? These flax cracker crisps are both keto-friendly & low in oxalates. All the crunch you are looking for without any added ingredients!
Tips and tricks for the perfect keto-flax crackers!
The secret to making crunchy flax cracker crisps is to cook them slowly and at a low temperature. While they are pretty simple to make, you will need to be around for a few hours while they bake. This recipe serves as a base and is extremely versatile. Add any dried herbs or flavor combinations you’re craving. For a milder flax flavor, use golden flaxseeds, my favorite in this recipe.
I love pairing these cracker crisps with sun butter or our artichoke hummus. Add some veggies and voila – you have a perfect party platter! This recipe yields 8 servings and stores well for 2 weeks in a sealed container. Whip up a batch to keep on hand for snacking or entertaining.
Healthy fat and fiber: fundamentals for optimal kidney health!
These crackers are chock full of healthy fats thanks to the variety of seeds. Flax and chia seeds are especially rich in Alpha Linoleic Acid (ALA), a type of Omega-3 fatty acid that has been linked to improved cardiovascular health. These crackers also provide a whopping 8 grams of fiber per serving!
Fiber is a crucial component of kidney care. Diets that are high in fiber help to support gut health by enhancing the production of beneficial bacteria. Fiber rich diets also have the potential to reduce uremic toxins and creatinine.
A ketogenic renal nutrition approach for Polycystic Kidney Disease
If you have PKD and want to find out more about how this diet may help, join the PKD nutrition Facebook group. If you are not a Facebook member or are looking for more one-on-one support consider scheduling a consultation with one of our expert Renal Dietitians.
Flax Cracker Crisps- Keto Kidney
Ingredients
- 1/2 cup raw pumpkin seeds
- 1 cup whole flax seeds ground
- 1/3 cup raw sunflower seeds
- 2 teaspoons chia seeds
- 1/2 teaspoon sea salt
- 1 1/4 cups water
Instructions
- 1) Preheat oven to 200℉.
- 2) Cut out parchment paper to line two 11 x 17 inch baking sheets, set aside.
- 3) Add the pumpkin seeds to a food processor and pulse several times, or until the consistency resembles coarse sand.
- 4) Add all the ingredients to a large bowl and stir to combine.
- 5) Place half of the mixture on each baking sheet covered with parchment paper. Lay another piece of parchment paper on top and roll the mixture out evenly. The top parchment paper is key so that the rolling pin doesn't stick.
- 6) Roll the dough thin (about 5 mm) so that the crackers crisp up nicely. Place the parchment paper with the cracker mix onto the baking sheets. Peel off each top piece of paper and discard.
- 7) Cook for 1.5 hours then rotate the pans. If you want to precut the crackers so that they are an even size now is the time. Run a knife or pizza cutter over the dough to outline the crackers. Don't cut all the way through, rather score the dough so that you can break it along the line later.
- 8) Cook for an additional hour. When done the edges will be slightly crispy. Cook an additional 15-30 minutes if needed. Watch closely at the end, the crackers are thin and can burn easily.
- 9) Allow the crackers to cool completely, then break apart.
- 10) Store crackers for up to two weeks in a sealed container.
Notes
Nutrition
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