Vegan, gluten-free, grain-free, flax seed crackers
This recipe was taken from Amber Shea Crawley’s book “Practically Raw,” but I made a couple of slight modifications. I LOVE her recipes.
When it comes to finding crackers or chips that are gluten free, grain free, corn free, and vegan, it’s almost an impossibility. So it’s nice to be able to make a batch at home and enjoy throughout the week. But fair warning, these are addictive.
The main ingredient in these crackers is flax seeds. If you are not familiar with flax seeds, they are a great source of omega-3 essential fatty acids, as well as soluble and insoluble fiber.
OK, let’s get started! Preheat your oven to 325 degrees F. Cover two cookie trays with parchment paper coated lightly with coconut oil.
Ingredients:
- 1 cup ground flaxseed
- 1/3 cup whole flaxseeds
- 1/6 cup sunflower seeds
- 1/6 cup pumpkin seeds (chopped)
- 1/3 cup almond flour
- 2 tbsp. sesame seeds
- 2 tbsp. hemp seeds (I use raw hemp seeds)
- 3/4 tsp. salt
- 1 cup less 2 tbsp. filtered water
- 2 tbsp. toasted sesame oil
Instructions:
Combine all of your dry ingredients into a large mixing bowl.
Mix together dry ingredients and then add your water and sesame oil. Combine well and let sit for about five minutes. Mixture will thicken.
You should have enough mixture to evenly split between your two cookie sheets. Spread the mixture out into a thin layer with a spatula. This takes a little bit of patience. 🙂
Place in the oven for 15 minutes. Remove from oven and carefully flip each batch.
With a pizza cutter, score your crackers into large or small pieces, whatever your preference.
Return to the oven and bake for an addition 10 minutes, until lightly browned.
Remove from oven and let cool. Once cool, each batch should be able to easily break into delicious whatever-size-you-picked crackers. 🙂
Exclusively GlutenFree 