(Use organic ingredients whenever possible).
A healthy twist on a snack-time staple. These high-fiber homemade crackers bake up crisp and crunchy and more delicious than anything out of a box. Create your own variations easily with an assortment of seeds and seasonings. Use the crackers topped with cheese, to scoop-up dip, layer with tuna for a quick lunch or snack, or nibble on their own.
Preheat oven to 350° and prepare ungreased cookie sheet.
Mix Three Lentil Mix, water and flax oil together, let soak for 5 minutes. Whisk together whole wheat flour, sunflour*, milled flax and salt.
Combine wet and dry ingredients thoroughly to form dough.
Separate dough into approximately one cup measurements.
Roll dough to a thin 1/8" sheet.
Cut into 2 inch wide strips. Can use pasta roller to make thinner dough.
When dough is rolled brush lightly with water or olive oil and sprinkle with toppings. Bake on rectangular cookie sheet for 5-6 minutes at 350°, watching carefully, until just crisped.
Break strips into cracker size and serve.
Cracker dough may also be frozen, wrapped in plastic wrap, for one month.
Toppings: any combination or choice of sesame seeds, poppy seeds, fennel seeds, garlic powder, kosher salt and cracked black pepper or Organic Golden Flaxseeds.
*For sunflour, place approximately 3/4 cup sunflowers in a clean grinder and process to a smooth consistency, measure 1/2 cup for recipe.
Serving Size 45
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.