Healthy Snack: Rosemary Flax Crackers
By Jamin Mendelsohn
As usual, I’m on the hunt for recipes to make in my dehydrator. This time, I was dreaming of a protein-packed snack that would be filling and delicious and make good use of the organic flax seeds in my kitchen. I was especially inspired to use flax in these crackers to increase my own Omega-3 fatty acid intake. Since I don’t eat fish, I often wonder if I’m getting enough of these in my diet. Well, with these crackers on hand, fear not! It’s hard to eat just one.
This recipe was adapted from www.addictedtoveggies.com.
Ingredients
- 1 cup (170 g) raw flax seeds
- 4 cups ( 200g) raw sunflower seeds
- 1/4 cup (40g) raw sesame seeds
- 1 tbsp garlic powder
- 2 tbsp dried rosemary
- 1 tsp sea salt
- Black pepper, to taste
- Avocado, optional to use as the cracker’s spread
Directions
- Combine flax seeds with 1 cup of water and let sit for 1 hour, until it forms a gooey consistency.
- Place sunflower seeds in food processor and pulse until well chopped.
- Pour sunflower seeds into a bowl and add gooey flax seeds to the mix. Add sesame seeds, garlic powder rosemary, salt and pepper.
- Mix well, until combined in a wet, crumbly mixture.
- Spread into thin layer on dehydrator trays lined with parchment paper. Score crackers before dehydrating them so they snap apart easily and evenly when they are done.***
- Dehydrate for 7-8 hours. *Don’t have a dehydrator? Use your oven!
Set your oven at its very lowest heat and leave your oven door cracked open.
Place your crackers with parchment paper onto a baking sheet and place into the oven.
Leave the crackers to dry for at least 3-4 hours.
Flip crackers over and dry for another 30 minutes to 1 hour. - Serve plain or add avocado as a healthy spread.
Prep Time: 1 hour, 15 minutes
Cook Time: 7 hours
Total Time: 8 hours, 15 minutes
Servings: 60 crackers
Serving Size: 2 crackers
Calories: 80
Fat: 6g
Trans Fat: 1g
Cholesterol: 0mg
Sodium: 50mg
Carbohydrates: 2g
Fiber: 1g
Sugars: 0g
Protein: 3g