Crunchy Rosemary and Garlic Flaxseed Crackers
These crackers are gluten-free, dairy-free, Paleo, Keto, and Whole30-friendly.
You can eat them as a healthy snack, pair them with your favorite dipping sauce, or crumble them on top of your salad!
- Yield: 4 servings 1x
- Category: Snack
Ingredients
Scale
1/2 cup flax meal
1/2 cup flax seeds (I used a mix of brown and golden, but using only one is fine)
2/3 cup filtered water
1 1/2 tsp fresh rosemary, minced
1/2 tsp garlic powder
1/4 tsp fine pink himalayan salt
Instructions
- Add all ingredients into a bowl and stir until completely combined.
- Let the mixture sit for about 5 minutes.
- Place a piece of parchment paper on a cookie sheet. Place the mixture on top of the paper, and then place a second piece of paper over it, creating a sandwich with the dough.
- Use a rolling pin to flatten the dough. The thinner you flatten it, the crispier the crackers will be. At this point I had made it into a round shape, but feel free to flatten it into a square so that each cracker is square shaped.
- Once desired thickness is reached, remove the top piece of parchment paper.
- Cut the dough into squares and place in oven
- Cook for 25 minutes. After the first 25 minutes, flip the crackers and place in oven for another 20-25 minutes, or until the middle is firm. In order to add a little extra crunch: when you turn off the oven, you can leave the crackers in there to dry out as it cools down.
