No need to purchase processed crackers full of processed ingredients and additives for your next snack-attack when making them is just so easy. Our friend Mandy Sacher, author of Wholesome Child: A Complete Nutrition Guide and Cookbook, has kindly shared this great recipe with us that we can't wait to cook ourselves! Do only question is: what dip to eat them with?! Recipe: Flaxseed Crackers Vegan | GF | DF | Makes 50 crackers Prep time : 10 mins Cooking time: 20 mins Ingredients: ¼ cup (45g) flaxseeds ¼ cup (40g) pumpkin seeds ¼ cup (40g) sunflower seeds ¼ cup (50g) chia seeds ¼ cup (40g) sesame seeds ½ - 1 teaspoon sea salt ½ cup filtered water (125ml) ¼ cup (60ml) extra virgin olive oil ⅓ cup buckwheat flour , ⅓ cup millet flour and ⅓ cup arrowroot. Method: Preheat oven to 160 degrees celsius. Place all seeds in a food processor and pulse until smooth. If you don’t want them to become meal consistency, then just give them a few pulses. Add remaining ingredients and process until just combined. Place in between two sheets of baking paper and roll to 3-4mm thick. Transfer to baking tray and bake for 20 mins or until golden and crisp. Allow to cool on a wire rack then break into pieces and serve. Note: can be stored in an airtight container for up to 14 days. Find this recipe and many many more in Mandy's cookbook Wholesome Child here!
