So excited to share this easy and healthy cracker recipe from The Clean Plate cookbook! They’re great for breakfast with avocado, served along side of soup, dipped in hummus or topped with nut butter and sliced strawberries. They’re so nutritious, as they’re packed with protein, fiber and healthy fats to keep you super satisfied and blood sugar levels stable, which is key. Go ahead and make a batch of these so you can keep on hand for breakfasts on the go, lunches or anywhere!
Ingredients:
¼ cup ground flaxseeds
¼ cup whole flaxseeds
1 tablespoon arrowroot powder
¼ teaspoon sea salt
3 tablespoons black sesame seeds
3 tablespoons while sesame seeds
3 tablespoons raw pumpkin seeds
1 cup boiling water
Flaky sea salt
Preparation:
Preheat oven to 320 degrees.
In a medium bowl, mix together all the ingredients except the flakey salt. Let sit for 15 minutes to firm up.
Lay a large sheet of parchment paper on the counter and use a spatula to scrape the seed mixture onto the paper. Top with another piece of parchment and use a rolling pin to roll the mixture into the size of a baking sheet and about ¼-inch thick.
Transfer to a baking sheet and carefully peel off the top layer of parchment (go slowly, as a few seeds may stick to it.) Sprinkle with flaky salt and bake for 45 minutes. If the crackers don’t seem dried out on the bottom, turn off the heat but leave the pan in the oven with the door closed for 30 minutes. Check the crackers and leave them in the oven longer if necessary.
Allow to cool, then break into large pieces and store in an airtight container for up to 1 week.
Enjoy!