For the full article check out my newest blog www.lacucinadikait.com
1 cup of ground flax seed meal
1/2 cup of water
2 tbsp of sunflower seeds
1 tbsp of sesame seeds
1 tbsp of poppy seeds
1 tbsp of vegan honey substitute (such as agave)
1/2 tbsp of garlic powder
1/2 tsp of onion powder
1/2 tsp of oregano
1/2 tsp of dried basil
1/e tsp of dried parsley
a pinch of sea salt
a pinch of fresh ground black pepper
1) Preheat oven to 400, mix all ingredients together, the mixture should have a thick gelatin like texture, if you notice that yours mixture is very thin, add more flax seed meal in to thicken
2) Using a spatula pour mixture on a parchment lined baking sheet, this next part may require that you get your hands a bit dirty (but you’re cooking…so it should be expected). Use your hands to flatten mixture so that it’s paper thin (do no use a rolling pin to flatten mixture, the mixture is very wet and will stick to the rolling pin.
3) let bake for about 20-25 minutes until crispy, make sure to check crackers every five minutes as they do cook quite fast, let cool for 10 minutes, you will notice crackers become even crispier once they are exposed to air and are still on the hot baking sheet.
4) Using kitchen shears cut crackers into squares, enjoy as is, or run to the cabinet to grab your favorite condiments and put it on top of your delicious paleo friendly cracker!
I had an intense craving for almond butter, so I spread a bit a top of these thin crispy crackers! YUM!
–Recipe by kaitsinsidedish
September 2nd, 2012 at 6:39 pm
Wonderful recipe! I added a tablespoon of nutritional yeast, and they were fantastic. Also, on my second batch, I used a second piece of parchment on top of the mixture and then was able to use a rolling pin. This definitely helped create a more uniform thickness, which helped the crackers bake evenly.