Two years ago, I vowed to eat as many clean, whole and high-antioxidant foods as possible, which started me looking at food differently. I seek out foods which contain ingredients from my preapproved list. Eating to live, rather that living to eat, can be very satisfying and yummy with just a little readjusting and creativity.
One of the most important ingredients in my daily intake is flaxseed. I use the oil in my green juices, sprinkle ground flaxseed on my hot cereal—even make homemade snacks with it.
My latest discovery, flaxseed crackers! Crispy, crunchy, a bit of saltiness, easy to make and sooooo good!
The original recipe can be found on CleanGreenSimple.com. Kudos to Jessica for figuring out how to bypass the need for a dehydrator!
Other savory ingredients that I think would work are grated Parmesan cheese, caraway, sunflower or pumpkin seed. I added 8 Tbsp of chia seeds. Those are also part of my daily diet.
For a sweet snack, I'd leave out the garlic and onion powders and use any of the following; cinnamon, brown sugar, vanilla, ground or fresh diced ginger, diced dried apple, dates, raisins...let your imagination, and taste buds, go wild!
HELPFUL TIPS: These are the steps I used. You may find them helpful, too…or not. :)
- I used my trusty Silpat baking sheet liner. Non stick—guaranteed!
- Pat the dough onto the sheet with your fingers.
- Use the bowl of a large metal spoon to finish spreading it out.
- Score dough with a butter knife. Its dull blade won't cut your expensive Silpat or tear a parchment liner.
- Dip the spoon and knife blade in water between swipes to keep dough from sticking or breaking.
- Rotate cookie sheet half way through the baking process to brown all edges evenly.
- Once baked, and slightly cooled, use a dry, dull-edge metal spatula (or butter knife) to separate the crackers.
- Once completely cooled, store in an airtight container in a dark, dry place.