Cracker Flavors and Nutrient Absorption

Posted by on Feb 2, 2014 in Blog, Books, Feedback Wanted, Nutrition

Cracker Flavors

We’ve been pleasantly surprised the last few months by the growing popularity of our newest product, the Seedy Crackers. These crunchy crackers are made entirely of seeds – flax, sesame, and chia – plus a dash of salt and pepper. It had always been the plan to make a few different flavors, so this weekend I got to work on a trial run.

crackers with cheese

I tried four different combinations, each pretty much a shot in the dark – a teaspoon here, a tablespoon there (forcing myself to keep detailed notes), ranging from savory to sweet. The tricky thing about these is that the sesame has a strong flavor, so it’s not a blank canvas.

One of my favorite resources to use when designing new recipes is a book by Karen Page and Andrew Dornenburg called  The Flavor Bible. It helps me think outside the box when combining flavors, and brings me inspiration when I’m stuck in a rut. For example, they suggest the combination of Sesame + Honey + Tahini Paste + Vanilla. Who knew?

The flavors were good, and the initial feedback from some lucky friends was very positive. Hopefully, with a few more tweaks, tastings, and logistics, they’ll be on their way to you!

Nutrient Absorption

On a side note, the other day a customer asked me if the flax seeds in the crackers were whole or ground. I understood why she asked this, as whole seeds are difficult to digest (they often pass right through) so it’s generally recommended to eat them ground. They have a bounty of nutrients locked up inside, so we WANT to digest them. (If you’re looking for a good way to get your fill of ground flax, check out our Mighty Meal. Sprinkle some No-Grain Granola on top and you’ll be in nutrition AND deliciousness heaven.)

As that customer suspected, the seeds in both our Seedy Crackers and No-Grain Granola are whole. However, because they are roasted and bound together into clumps, they are much easier to bite into than say a whole, raw seed sprinkled on top of a salad. I truly believe that most of the seeds get cracked open and ground as we eat these products. Also, I ask, is it not worth eating something nutritious if it’s not guaranteed we will absorb all of it’s nutrients? Even if none of the nutrients from the flax get absorbed, the seeds are very fibrous, so they would fill you up without ANY extra calories.

Feedback Wanted

What cracker flavors would YOU want?

2 Comments

  1. Calee
    February 9, 2014

    Of course roasted garlic!

    Reply
  2. Alison
    September 27, 2014

    How about Parmesan or cheddar?

    Reply

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