THE FLAX CRACKER // A healthy snack option

Despite all that has been going on in the world, I've been having a lot of fun sharing recipes on my Instagram personal feed doing a series called Quarantine Kitchen. It feels good to fill a need that so many people have right now. We're all being called to cook more at home, which is something that was needed anyways. It doesn't have to be hard, expensive, or overwhelming. In fact, it can be just the opposite. Just find a recipe that feels doable to you, make it, and then build from there! 

And while making a proper meal is great, making healthy snacks might be even better. We know there is plenty of snacking going on, and most snack foods fall drastically short of healthy. 

Enter the Flax Cracker. 

Ridiculously easy to make, a little pricey to buy - but cheap to create, super healthy, and the perfect compliment for any of your favorite snacking delights - guacamole, cheese, hummus, etc. Plus your family will be happy to have them!

FLAX CRACKERS:

2 cup flax seeds

1 cup sesame, pumpkin or sunflower seeds (or a mix) 

4 cups water 

Soak flax and other seeds together overnight in water, or 5-6 hours is fine.  The flax forms a gel that creates a binder. Soaking also helps release enzyme inhibitors, and makes the crackers more easily digestible. 

You don't need to strain. You will notice that the flax absorbs all the water.

To soaked seed mix add:

1/4 cup olive oil

1-2 teaspoons sea salt 

1 teaspoon garlic powder (optional) or 1 tsp grated fresh garlic 

1 teaspoon onion powder (optional)

1 cup shredded beets, or carrots (optional) 

If mixture is too dry to spread, or mix, add water 1/2 cup at a time. You want the consistency to be like cake batter. Something spreadable, but not too thin. 

Feel free to add any other herbs or spices to this mix. Just know that the flavor does concentrate once they are cooked. 

BAKING or DEHYDRATING: 

Line a baking sheet or dehydrator trays with parchment or dehydrator sheets. 

Spread mixture evenly (approx. 1/4 in. thick) , and score into cracker size of your liking. 

BAKE: On ovens lowest setting (150-200) for 2-3 hours. Check every hour to make sure they are not burning. If you have a convection setting on your oven, this is ideal. 

DEHYDRATE: Overnight. 9-12 hours 

YEILD: Approximately 2 dozen, depending on crack size preference. 

Get creative and enjoy! 

xx