- 1 1/4 cup whole wheat pastry flour, plus more for dusting
- 1/4 cup flaxseed meal
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon fine sea salt
- 1/4 cup unrefined coconut oil, melted
- 2 tablespoons sugar
- 1 egg
- 1 teaspoon flaxseed
- 1 teaspoon poppy seeds
- 1/2 teaspoon fleur de sel
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll dough out 1/8 inch thick. Cut into 1 1/2- to 2-inch rounds, squares or other shapes. Transfer to the prepared baking sheets, spacing crackers about 1 inch apart. Sprinkle with flaxseed, poppy seeds and fleur de sel. Bake until crackers are just beginning to color at the edges, about 9 minutes. Remove from the oven and transfer baking sheets to a wire rack and let crackers cool completely. Crackers will keep in an airtight container at room temperature for up to 1 week.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.