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Gluten Free Roasted Vegetable Spread & Flax Meal Crackers Recipe

I like to nibble. I like little bites of tasty goodness. I like yummy things on salty crackers. Maybe I like it just a tad too much.

My scale mockingly flashed a pretty unacceptable number at me this morning and I swear I saw it smirk.

So after a couple months of indulging in tidbits of fatty meats, creamy cheeses, and sugary sweets it may just be time to lighten up my diet and my waist line.

I don’t like diets. I don’t like deprivation. After all, isn’t the idea of this blog all about celebrating abundance? With that in mind, I made a healthy roasted vegetable dip to spread on homemade, gluten and grain free crackers. The spread was so rich and full of flavor, the fact that it is low in fat and healthy was more like an afterthought, and the crackers have the added bonus of being low carb as well as gluten free. If what I eat satisfies my taste buds and my soul then I don’t need to eat so much of it.

So for the next little while at cocktail time I will have some sparkling water with lime and a few luscious smears of this spread on crispy flax meal crackers. Here’s to healthy living, lightening up and to wiping that snarky little sneer off the face of my scale. (Does anyone have a sledgehammer I can borrow?)


Gluten Free Roasted Vegetable Spread & Flax Meal Crackers Recipe


Roasted Vegetable Dip

1 medium eggplant
2 red peppers – seeds & stems removed
1 large onion – peeled
Olive oil
Kosher or fine sea salt
Freshly ground black pepper
1 head of garlic
2 tomatoes
Zest and juice of 1 lemon
1 handful of fresh basil (or mint or any other fresh herb you can get your hands on)
¼ – ½ teaspoon sesame seed oil

Flax Meal Crackers

1 cup flax seed meal
¼ cup finely grated parmesan cheese
½ cup water
1 ½ teaspoons kosher or fine sea salt – use divided


Roasted Vegetable Dip

Preheat oven to 400 degrees.

Peel the eggplant and cut into 1 inch pieces. Cut the peppers and onion in similar size pieces. Place on a baking sheet and drizzle with a little olive oil – just a teaspoon or two, to coat. Sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Toss well to coat. Cut about ¼ of an inch off the top of the whole head of garlic and wrap in a piece of foil. Place the wrapped garlic on the baking sheet and bake for 30 minutes. Stir once or twice while baking.

Cut the tomatoes in half crosswise and gently squeeze out the seeds. Cut in 1 inch pieces. Add to the rest of the vegetables and continue to bake for 15 more minutes or until the vegetables are soft and starting to brown.

Put the vegetables (and any juices) in a food processor along with the lemon zest and juice, basil and ¼ teaspoon of sesame oil. Unwrap the garlic and squeeze the creamy, roasted pulp in with the veggies. Pulse about 6 or 8 times or until the spread is blended but thick and still chunky. Taste and adjust seasoning with more salt, pepper and sesame oil if needed. Careful with the sesame oil, it is strong and you don’t want it to overpower the flavors of the vegetables.

Serve at room temperature.

Flax Meal Crackers

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicon baking sheet.

Mix flax seed meal, cheese, water and ½ teaspoon of salt together. Dump onto the prepared pan. Top with a sheet of waxed paper and roll out into a rectangle that is approximately 10 inches by 8 inches and about 1/8th of an inch thick. Make sure that the edges are the same thickness as the rest or they will cook too fast. Remove waxed paper and sprinkle the top with the rest of the salt (you can add more or less salt depending on your preference, I like salty crackers).

Score the mixture lightly with a knife to aid in cutting the crackers when baked. Bake for 15 – 18 minutes or until the center is firm and the edges are just starting to brown slightly. Remove from oven and let cool. Crackers will crisp up as they cool. Cut into pieces. If the edges of the cut crackers are not as crisp as you would like, put them back into the oven for a minute or two.

You can flavor these Gluten Free Flax Meal Crackers up in a variety of ways. Try grating 2 cloves of garlic into the mixture (or a teaspoon of garlic powder) or adding dried herbs, cracked black pepper or red pepper flakes. Let your imagination go wild!


This Gluten Free Roasted Vegetable Spread & Flax Meal Crackers recipe serves 4

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Appetizers

{ 19 comments… read them below or add one }

Bren January 14, 2010 at 8:15 am

i'm not GF, but this is something I'd still eat especially since it has eggplant in it. and i like the use of flax crackers vs. regular ol' pita chips, etc… :)


Mrs. Ed January 14, 2010 at 8:54 am

I know we tend to point the finger at fat when we have fat, but many times it's the excess sugar. Have you ever read "Good Claories, Bad Calories" by Gary Taubes? The fact that you are working on a dessert cookbook would explain alot, although I bet you are the only one that notices. Since I'm looking forward to a new gluten-free dessert cookbook I applaud you for doing this to your body for my benefit. Keep up the good work.


GF Gidget January 14, 2010 at 9:09 am

I've never made crackers before! Bookmarked!


Jas. January 14, 2010 at 5:52 pm

Mmmm…. gluten free crackers! looks like you're onto a winner and I love the colour in those photos and the bright white of the salt on top! nom nom nom….


ellie rose January 14, 2010 at 5:53 pm

your pictures are absolutly amazing! Your food looks so yummy too, and now I know just the thing to use up the flax seed meal I have sitting in the fridge!


Lauren January 14, 2010 at 10:06 pm

Mmm. Crackers, especially like this, are awesome!!


Alexa January 15, 2010 at 6:39 am

This is a great post and your blog is a wonderful resource. I want to try so many of the dishes you've posted.


Stephanie January 15, 2010 at 12:35 pm

I love crunchy, salty crackers. Those look great! I can't wait to try these recipes :)


WizzyTheStick January 15, 2010 at 4:05 pm

I can't wait to try these flax seed crackers. My 15 month old is gluten intolerant these would be perfect for those budding teeth!


amy January 15, 2010 at 4:07 pm

I have been meaning to tell you your photos are looks great! Much better since you started shooting with light table etc. Love them!
:) amy


Peter G January 17, 2010 at 2:10 am

I love the recipe for the crackers…I too have it bookmarked. Thanks Carol!


Meg's Gut January 17, 2010 at 6:42 pm

Yum, I would love to try this vegetable spread. Do you think you could substitute the something else for the eggplant?


Kevin January 18, 2010 at 7:36 pm

This dip/spread sounds really good!


Anonymous June 26, 2010 at 9:03 pm

One of my friends already told me about this place and I do not regret that I found this article.


Stephanie June 11, 2011 at 10:08 pm

I really must try those crackers. Parchment paper, here I come…


Alice-in-Gluten-Free Wonderland November 5, 2011 at 10:16 am

Thank you for sharing! This is as close to Mary’s Gone Crackers as I could get and it’s excellent. I added soaked flax seeds, toasted sesame, soaked quinoa, cooked short grain brown rice and gf tamari. Took three days to “find” you but wow, it was worth the search!


Carol Kicinski November 5, 2011 at 8:00 pm

Hi Alice – I am happy you found me too! Glad you enjoyed the crackers! Love the way you doctored up the recipe!


Eileen November 10, 2013 at 12:32 am

Made the crackers and the dip as well as the scrumptious kale chips tonight and bravo! A success all around; absolutely delicious all around. Thank you so much for such easy, tasteful and healthy recipes. I will definitely be checking in often for other recipes!


CarolKicinski November 16, 2013 at 1:27 pm

Thank you so much Eileen!


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