Spiralized Potato Flax Seed Crackers (Vegan)
I’m this close to calling these crackers Twackers.
Like, Twirly crackers. Only that sooomehow, I don’t imagine Twackers to be at the top of your food cravings. Crackers however, yes! Who doesn’t eat crackers, especially when they are gluten-free, dairy-free, wheat-free… and spiralized! Holy batman, are we ever killing multiple birds with one stone today. Apologies to the animal activists.
Honey, I’m Hoooome… and it’s Spring!
I feel like I’ve been so disconnected from everything Twirly in the past few weeks – I just got home from an epic trip to Spain and Portugal, where I ate to my hearts’ content hourly and scouted out just about every cozy nook possible – Scott and I love to “perch” as we call it and to chat. There’s truly so much to tell you about the trip from getting engaged (ahhh!!) right down to missing our flight home (boy am I broke). Buckle up, the next few weeks are going to be obsessed with all things Europe/wedding/spring/home/fitness obsessed. There’s just too much to jam into one single blog post. I have been overwhelmed with the multitude of blessings life has provided as of late, and of course – it’s Murphy’s Law – when it rains, it pours.
Portuguese sure now how to bake a mean loaf of bread and some spectacular fish; it’s a wonder I’m not 10 pounds heavier after that trip. There is no shortage of amazing tourist activities in Spain, and the Gothic architecture is truly breathtaking, but nowhere in the world trumps the charm and character of Portugal. I truly can’t say enough about Portugal, but after eating bread, butter, and olives all week, I’m pretty relieved to be whipping up these gluten-free spiralized potato crackers. Since coming home I have been devouring spiralized veggies galore and can’t look a zucchini in the eye without a giant devilish “I’m going to spiralize you” smile.
But for now, let’s talk bread.
Bread is the center of many meals, many dinner tables, but also the culprit for many stomach issues and diseases such as diabetes. I brought the book Wheat Belly with me on vacation, which helped me survive the longer flights. The author, William Davis, illustrates the adverse affects of eating any kind of grain that has gluten – even if it’s not wheat! I’m not done reading it yet, but I’ve made some interesting discoveries regardless of the controversy over this book.
There is scientific evidence to prove that eating bread actually releases endorphins, which puts bread into a category of addictive foods. I’ve known for as long as I can remember that bread causes a spike in blood sugar which ultimately leads to hunger, but little did I realize that there was a deeper component to the fascinating satisfaction that bread provides to my insatiable appetite. I was also shocked to learn that eating whole wheat is no better than white flour (in terms of blood sugar). Another huge takeaway was that many gluten-free products contain tapioca, corn starch, potato starch, or rice starch – which actually spike blood sugar even higher that wheat products! So what does that leave the bread deprived foodie to consume?
Well, here we have it, a bread substitute that is spiralized, gluten-free, dairy-free, nut-free, and grain-free. I’ve been tinkering in the kitchen for some time now experimenting with various ways to make spiralized bread. Finding and developing that recipe is the epitome of spiralizing. Spiralizing is about finding creative vegetable-based alternatives to traditionally wheat-based meals. That includes pastas, breads, desserts – and of course simply adding creativity to the kitchen for meals like soups and salads. And, if I can find a spiralized alternative that is ALSO dairy-free, I feel like I’ve hit a home run… and the ball just went to the outfield.
I’ve toyed around with egg-based breads, like the Twaffles (spiralized waffles) I posted a few weeks ago. While these do taste super great, the flavor of egg does cut through and of course, it does not accommodate the need for dairy-free food. Alas, the recipe testing continued to create more of a traditional bread.
In developing these spiralized crackers, my immediate go-to were flax seeds. Flax seeds are the ultimate vegan egg-replacer and have healthy amounts of fat, fibre, protein, and omega-3’s (which are otherwise found in eggs). Not to mention all the positive effects it has on your body – bring on the good hair and nails. My mother fed flax seeds to my pet budgie when I was a kid… and even HIS feathers got softer and more lustrous! Seriously, they are like mother nature’s gift to egg-loving vegans.
What I love best about the spiralized potato flax seed crackers are their versatility. Eaten alone, they make an incredibly filling, crispy, snack. But they are also great topped with peanut butter or used for mini sandwiches. The recipe alone is delicious but it is a blank canvas for adding in additional ingredients, like dairy-free cheese, additional spices, or maybe even dried fruit. And, unlike regular bread products, flax seeds get things gooooing. Big time.
I’m pretty jazzed about these, if you couldn’t tell. Be prepared, pretty sure these twirly crackers are going to dominate my instagram feed for the next few weeks.
How to Make Spiralized Potato Flax Seed Crackers
Put everything in a big ole’ bowl (ground flax seeds, water, spiralized potatoes, garlic salt, and sea salt). Don’t worry about trimming the long noodles. What you DO have to worry about is using ground flax seeds, not whole ones. You have two options here: either buy ground flax seeds, or, the healthier and fresher way to do it is grind your own flax seeds in a food processor or coffee grinder.
Mix everything together and set aside for 10 minutes to thicken. The flax seeds are like a water sponge. It should sort of resemble a big ball of bread dough, like below.
Line a baking sheet with parchment paper.
Place mixture in the middle of the baking span. Spread and flatten with hand so the dough covers the entire baking tray in a 1/4″ layer. The thinner the dough, the faster it will cook and the crispier it will become, much like a cracker. Feel free to leave it a little thick, but definitely not more than 1/2″. See below.
Place in oven and cook at 400 degrees Fahrenheit for 30-40 minutes depending on desired texture. 30 minutes will yield a softer cracker that is closer in consistency to bread, and 40 minutes will yield a crispier one. After 30 minutes, remove from oven and cut up into desired cracker shapes. Place back in oven for another 10 minutes to achieve a crispier texture, or allow to cool for a softer bite. A softer Twirly Bite if you will.
When they come out of the oven, the outer layer will be nice and crispy. When you bite into it, you will experience the warmy, creamy, consistency of the potatoes that is so heavenly against the crispy shell. Mmmmm, so divine and unbelievable for spiralized vegan crackers. Do they pass the Scott Test? With flying colours. And, if you have a Veggetti, you can definitely make these too! Potatoes are a liiiittle bit difficult to manually spiralize in a veggetti, but certainly do-able!
Refrigerate in an airtight container for up to two weeks, or freeze for up to two weeks!
What’s your favourite gluten free bread recipe? As always, thank you for reading! I would love to hear from you below, please feel free to say hello!
- 1 cups ground flax seeds
- 3/4 cup water
- 2 cups spiralized potatoes, 3mm blade
- 1/4 teaspoon garlic salt
- 1/4 teaspoon sea salt
- Preheat oven to 400 degrees Fahrenheit.
- Place all ingredients in a large mixing bowl.
- Mix with spoon until a dough-like consistency forms.
- Set aside and let sit for 10 minutes to thicken.
- Line a baking sheet with parchment paper and place dough in middle.
- Smooth and flatten dough so it evenly covers entire surface of tray, 1/4" thick, trimming noodles as necessary to spread the mixture.
- Place in oven and bake 30-40 minutes until desired texture is achieved.
- Cook for 30 mins for a soft bread, cook for 40 minutes for a crispier texture.