FLAX SEED SNACK CRACKERS

First of all, this company is AMAZING. They have so many amazing wonderful blends of all sorts of yummy things. The one is above is the one i most frequently use. The best thing about it is its chia seeds, brown rice and flaxseed but, it is SPROUTED. It is very healthy compared to non sprouted.  It's not a complete substitute for flour per say but it is a great addition to adding to regular or gluten free flour. I actually mainly use it for my flax seed crackers. The recipe is so easy and it only takes 2-3 ingredients. It is good with soup, pesto, bean dip, anything you put on a cracker. I have slightly shifted my eating patterns to be whole plant food based so the pesto, soup and bean dip is what i would use it for. They are very filling and a very good source of plant based essential fatty acids and fiber. Omega 3,6, and 9 are very important for the proper function of cardiovascular and immune system. Also, sprouted these seeds greatly enhances their nutritional profile and bioavailability of vitamins, minerals, proteins, beneficial enzymes and amino acids. This can also be added to soups and smoothies as a nutritional booster. Of course, as usual, it is also organic. I have typically found it at wegmans but, rarely. Website or health food store is your best bet.




the recipe:


     Preheat oven to 400 degrees. In a mixer, add one cup of twister power. Additionally, I also add another cup of ground flaxseeds. Then just add one cup of purified water per two cups of "flour". So my recipe is this:


One cup navitas naturals twister power
One cup bob's red mill organic ground flaxseed
One cup of purified water




I use a kitchen aid but you could use a hand held mixer.  This is where you can get creative. I like to add fresh rosemary, thyme, dinosaur bar-b-q spice rub (cajun foreplay), garlic, and a little himilayan pink salt and pepper. Its up to you how you want to flavor your crackers but, any combo of anything will work well. I also recommend (highly) that you have parchment paper. I don't know what else would work so stick with this. Line a baking sheet with parchment paper and place dough on sheet and top with an additional sheet of parchment on top. Using a rolling pin or a can, which i use because my rolling pin won't fit, roll dough out evenly to all four corners and sides of the pan. Make sure it is even when you are finished or the edges will burn faster than the rest will cook. Once its all evenly spread on the cookie sheet, pre cut the crackers. This makes it SO MUCH easier to get them out when they are done. I use a pizza cutter and just cut them to cracker size. Make sure you cut all the way through and all the way to each edge. Toss in the oven for around thirty mins or until they are done to your likeness. Let cool. I store them in the fridge in a ziploc bag. If you have any questions, please feel free to ask. I am happy to help. Happy crackers!!