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There are so many hidden/old recipes here and so many talented people with years of experience that I am often not sure if I should post silly discoveries, but here is one I did the other night.
I was making the flax cracker for th first time. I didn't measure, but did what I read on here
Put some ground flax in a bowl, added water until it was as runny as a thin pancake batter. I also added some garlic powder, celery seed and black pepper. I cut a piece of parchment the exact size of the turntable in my microwave and spread the mixture over it thinly. It was the perfect amount of mixture, strangely enough.
The recipe I read on here said to microwave for 3 minutes until crisp, but mine took 18 minutes until crsip...so don't get discouraged ladies, I have found I have to tweak a lot of things to get them to work for me. Ovens vary so much and when not measuring, who knows what differences there will be.
I checked this after every 3 minutes because I refused to ruin yet another dish foreign to me. In the middle of cooking I picked up the paper and felt the top of the flax batter...it was a perfectly soft, very slightly puffy large round of bread/wrap I had there. It could have easily been rolled. In fact, I rolled it (the paper) up some to see and it didn't crack at all, or tear. At that point I put some large Kosher salt flakes on it. Then I layed it out flat again and microwaved until crisp.
As a cracker it was perfect. Very light and crisp, exactly like Wasa only thinner. I ate it with a tuna salad and olives. As light as it was, it held the salad well, but it did break if I dipped. I am going to try to make these uniformly by using a large flat decorating bag and tip. I think it will work and I can make a lot ahead. Yummy Also I am going to remake and use as a wrap. I hope it wasn't a fluk. I really think I can duplicate it well.
If anyone tries this, let me know how it goes.
I was making the flax cracker for th first time. I didn't measure, but did what I read on here
Put some ground flax in a bowl, added water until it was as runny as a thin pancake batter. I also added some garlic powder, celery seed and black pepper. I cut a piece of parchment the exact size of the turntable in my microwave and spread the mixture over it thinly. It was the perfect amount of mixture, strangely enough.
The recipe I read on here said to microwave for 3 minutes until crisp, but mine took 18 minutes until crsip...so don't get discouraged ladies, I have found I have to tweak a lot of things to get them to work for me. Ovens vary so much and when not measuring, who knows what differences there will be.
I checked this after every 3 minutes because I refused to ruin yet another dish foreign to me. In the middle of cooking I picked up the paper and felt the top of the flax batter...it was a perfectly soft, very slightly puffy large round of bread/wrap I had there. It could have easily been rolled. In fact, I rolled it (the paper) up some to see and it didn't crack at all, or tear. At that point I put some large Kosher salt flakes on it. Then I layed it out flat again and microwaved until crisp.
As a cracker it was perfect. Very light and crisp, exactly like Wasa only thinner. I ate it with a tuna salad and olives. As light as it was, it held the salad well, but it did break if I dipped. I am going to try to make these uniformly by using a large flat decorating bag and tip. I think it will work and I can make a lot ahead. Yummy Also I am going to remake and use as a wrap. I hope it wasn't a fluk. I really think I can duplicate it well.
If anyone tries this, let me know how it goes.
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