I made my own flax crackers today. Not too bad. A little less crisp than I'd like, but I was afraid of burning the edges, so didn't cook them quite as long as it said to. I'm going to have a few of them tonight w/ some babaganoush.

I didn't have any parchment paper so I just sprayed my baking sheet with Pam and spread the mixture out using a small rolling pin directly on the pan.

Quote:

Prep Time: 10 minutes Cook Time: 15 minutes Ingredients: 1 cup flax seed meal 1/3 cup Parmesan cheese, grated 1 and 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup water Preparation: Heat oven to 400 F. 1) Mix all ingredients together. 2) Spoon onto sheet pan which is covered with greased parchment paper. 3) Cover the mixture with a piece of parchment or waxed paper. Even out the mixture to about 1/8 inch. I find a straight edge, like a ruler, works well, though you can use a rolling pin or wine bottle too. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up. So after you spread it out, go around the edges with your finger and push the thin part inwards to even it up. 4) Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven. Let cool completely - it will continue to crisp up. 5) Break into pieces.