Flax Crackers and Olive Tapenade

    Crispy crackers and a salty, savory dip! Blend the dip with an immersion blender for a smoother consistency.

    For the crackers:

    20 g flaxseed meal, Bob’s Red Mill

    10 g parmesan cheese, block style, grated

    9 g raw egg, mixed well

    1 g calorie-free sweetener, Truvia

    approximately 5 g water

    Optional: salt/pepper, pinch of garlic powder

    For the olive tapenade:

    23 g mayonnaise, Hellman’s

    6.2 g olive oil

    15 g black olives, bottled, minced

    15 g green olives, bottled, minced

    Preheat the oven to 300°F. After measuring all ingredients on a gram scale, mix all of the cracker ingredients together and add water until the dough forms a ball. Place the dough between two sheets of parchment paper that have been lightly oiled. Roll the dough as thin as possible, about 1/8 inch. Remove the top piece of parchment and score the dough with a knife by pressing down, (do not drag) into cracker shapes. Transfer the rolled dough, keeping it on the parchment, to a baking sheet. Bake for about 30 minutes until the crackers have dried completely. Let them cool on the baking sheet and then break apart into the crackers.

    Mix together the mayonnaise and olive oil. Using an electric hand mixer will prevent the oil from separating. Add the minced olives and mix well.

    Dietitian’s Corner: Flax seed contains a phytochemical called lignan, which has been theorized to reduce the risk of some cancers. The human body cannot break down the hard, fibrous shell of a flax seed, so it is best consumed in the ground form.