These crackers are a cinch to make and ever popular with the toddler crowd. Flaxseeds are high in fibre and full of omega-3 fatty acids. Whole flaxseeds look pretty in baked goods, but it's best to grind them first (use a clean coffee grinder) for better nutrition.
1 1/2 cups all-purpose flour, or whole wheat flour
1/4 cup flaxseeds, ground
1/4 cup sesame seeds
2 tbsp brown sugar
1 1/2 tsp salt
1/3 cup melted unsalted butter
1/3 cup milk
1/4 cup all-purpose flour, or whole wheat flour, for dusting
In a large bowl, whisk together flour, flaxseeds, sesame seeds, brown sugar and salt. Drizzle butter over and stir to combine. Drizzle over with milk and stir until a dough forms. Chill dough for 20 minutes.
Preheat oven to 325°F (160°C). Cut dough in half. On a heavily dusted countertop, gently flatten the dough into a disk, turning it over several times to cover in flour and prevent sticking. Roll out each piece as thinly as possible. Using a pizza cutter or chef's knife, cut into 1 in. (2.5 cm) squares, or use a juice cup and stamp into round crackers. It's best to bake remnants as is rather than roll out again; this dough requires a light touch.
Arrange cut crackers on 2 ungreased baking sheets and put in the upper and middle racks of the oven. Bake 25 to 30 minutes, switching bottom and top baking sheets halfway through. Store in covered container for up to 2 weeks.
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