After sharing my vegan recipe for Cheese & Onion Flax Crackers – the “cheese” flavour achieved using nutritional yeast – a cheese loving reader asked me if I had any ideas for flax crackers using real cheese, namely parmesan. Happily, we were on the same wavelength, as I was also thinking – well, us cheese lovers need the real damn thang too! And so I began to fool about with flax crackers again.
Now my first batch did not include miso in the recipe, however upon first bite, I found that the parmesan flavour was lost. I suspect that this was due to the long and low cooking temperatures needed to make crunchy flax crackers, and not a sorry soggy substitute. Indeed, I suspect that such long and low temperatures can cook and bleach certain flavours out.
As it happens, I also tried making Salt n’ Vinegar Flax Crackers, and again, the vinegar flavour was lost. And I added bucket loads of bloody vinegar, guys – but poof, the flavour vanished into thin air like a trick. Funnily enough, the Salt n’ Vinegar version tasted not of vinegar; but had a pleasing, sort of indescribable aftertaste on your back palate – so we may revisit that recipe again at a later date.
But back to the crackers at hand.
So I thought, and I pondered, and I faffed about, and I pondered some more. And then it struck me! Both miso and parmesan have that ineffable umami flavour profile that the Japanese know and love, and I though that together they may just give us the cheesy umami flavour that we were after.
As for the results? Well, thank god for pondering and faffing about. The best ideas always seem to strike at such times, when one is faffing, don’t you think? I think these crackers are pretty damn good actually. They’re not super strong in parmesan flavour, but they do deliver in the miso department, and all I can say is yuuum!
So I do hope you like ’em, and I have to thank my fellow parmesan loving reader for whipping me into action with this recipe. Without such a request I may have faffed too long and forgot about concocting this cheesy flax cracker number!
And hey guys, if you do ever have any recipe requests – it could be for a low carb makeover of one of your high carb faves, or any recipe you desire – please feel free to ask. I may not be able to pull it off, but I do a love a cheeky challenge, and I also enjoy sharing inspiration with my fellow low carb peeps.
So if you have a hankering for a low carb lovely recipe, but are not too sure how to go about it – just gimme a yell, ‘coz you never know, it may be doable! I’ll give it my best shot, anyway, I can promise you that! x
Miso & Parmesan Flax Crackers
Yield: 24 crackers
- 3 tbsp (60ml) red miso paste
- 1 cup (250ml) boiling water, from the kettle
- 1 cup (250ml) flax seeds
- ½ cup (120ml) grated parmesan
- 2 cloves garlic, minced
- 2 tbsp (40ml) dried chives
- 1 tsp flaky sea salt
- 1 tsp freshly cracked black pepper
- 3 tbsp (60ml) sunflower seeds
- 2 tbsp (40ml) sesame seeds
Preheat oven 100°C/300°F. Grease and line a large rimmed baking tray with parchment, leaving a little overhang for easy removal later; and grease the parchment itself with oil spray (my baking tray was 38cm x 25 cm and I recommend using the same dimensions or something close).
Place miso paste into a large bowl. Add boiling water, and whisk well to dissolve the miso. Immediately add flax seeds, parmesan, garlic, chives, salt & pepper, and stir well to combine. Set aside to swell for 20 minutes (it will transform into a thick and gelatinous mixture). Once swelled, stir through sunflower & sesame seeds until well combined.
Spread mixture out onto prepared tray, using the back of a spoon to gently press it down and spread it out right to the edges of the tray – this will create one large flat rectangle. Score into 24 square cracker shapes using a sharp knife. Bake for 1.5 hours.
Remove from the oven, and carefully take the flax rectangle out of the tray by pulling up the parchment. Re-line the tray with fresh parchment and lightly grease it with oil spray. Place the flax rectangle back onto the tray on the opposite side (you’re flipping it over to cook the other side), then peel the original sheet of parchment off the top.
Return to the oven and bake for a further 1.5 hours. Turn off the oven and allow crackers to cool inside completely – about another hour (and don’t be tempted to open the oven door or you’ll let all that hot air out and your crackers won’t crisp up)!
Once cool, remove and cut along the scored lines to form individual crackers. Keep stored in an airtight container for up to 5 days.
Miso paste: I’ve used red miso paste in this recipe because it is stronger in flavour, but feel free to use white miso paste if that’s all you can get your hands on, guys.
In Australia we use the metric system: eg. 1 Australian tablespoon = 20ml, while 1 American tablespoon = 15ml. Both Australian and American teaspoons = 5ml. To convert my recipes into imperial measurements try this helpful site: Convert Units