Rosemary + Thyme + Himalayan Salt Seed Crackers (GF, DF, SF, Paleo)

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I am a huge fan of all things crunchy. Bell peppers, celery, and watermelon are some of my absolute favorites for this reason. When you eat clean, you pretty much ditch all junky, processed foods. I personally also stay away from gluten, as it does my body no good. But sometimes, you just want a cracker, am I right?

It’s so hard to find one without soy, dairy, gluten, refined oils or added sugar. So I made one myself!

These are AMAZING. So crunchy, seedy and salty – mmmm. They’ll also make your house smell incredible.

Enjoy them with a delicious hummus, a cashew cheese or just by themselves. Be warned, they will disappear quickly.

Further Food Nutritionist Commentary:

These homemade crackers are a great way to cut processed foods from your diet! Ground flax seeds are a great source of omega 3's and fiber. Using almond meal here is another great way to cut out gluten from plain all purpose flour but you also get all the benefits from the almonds themselves. That means more fiber, protein, and vitamin E.

By Paige Geimer
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Rosemary + Thyme + Himalayan Salt Seed Crackers (GF, DF, SF, Paleo)

  • Prep Time:10 minutes
  • Cook Time:55 minutes
  • Servings: 15

Ingredients

2/3 cup ground flaxseeds*
1/2 cup sunflower seeds
1 tablespoon chia seeds
1/2 teaspoon Himalayan salt
¼-½ teaspoon garlic powder
2 – 3 tablespoons chopped rosemary and thyme
1/2 cup almond meal
1/4 cup olive oil
1 cup water

*It’s best to buy flaxseed whole and then grind it yourself because the oils in the seeds go rancid quickly. You can do this by blending the seeds in a high-speed blender, like a Vitamix, or a coffee grinder.

Instructions

  1. Preheat your oven to 300 degrees and line a sheet pan with parchment paper.
  2. In a mixing bowl stir together the flax seeds, sunflower seeds, chia seeds, Himalayan salt, garlic powder, rosemary and thyme. Feel free to add in any herbs here. We chose rosemary and thyme, but feel free to add others like basil, oregano or even a spicy blend. Make it your own!
  3. In a separate bowl, combine the almond meal, olive oil and water. Then combine both mixtures. Let this sit for a few minutes while the mixture thickens.
  4. Pour the batter onto the parchment paper-lined sheet pan. Spread this into a thin layer – thinner than you think! If you have a thicker layer, this will turn out more like a flatbread than a cracker. Bake for about 30-35 minutes, until you are able to effortlessly separate the mixture from the parchment paper.
  5. Remove the mixture from the oven and flip the crispbread to the other side. It is helpful to line another sheet pan or cutting board with parchment paper, place it on top of the sheet containing the crackers, and then flip the pans with holding them together. Return to the oven and bake for another 20 minutes. You can keep them in there longer if you want them crispier! Carefully remove them from the oven and allow them to cool. Then break them into pieces of desired size.
Preheat your oven to 300 degrees and line a sheet pan with parchment paper. In a mixing bowl stir together the flax seeds, sunflower seeds, chia seeds, Himalayan salt, garlic powder, rosemary and thyme. Feel free to add in any herbs here. We chose rosemary and thyme, but feel free to add others like basil, oregano or even a spicy blend. Make it your own! In a separate bowl, combine the almond meal, olive oil and water. Then combine both mixtures. Let this sit for a few minutes while the mixture thickens. Pour the batter onto the parchment paper-lined sheet pan. Spread this into a thin layer – thinner than you think! If you have a thicker layer, this will turn out more like a flatbread than a cracker. Bake for about 30-35 minutes, until you are able to effortlessly separate the mixture from the parchment paper. Remove the mixture from the oven and flip the crispbread to the other side. It is helpful to line another sheet pan or cutting board with parchment paper, place it on top of the sheet containing the crackers, and then flip the pans with holding them together. Return to the oven and bake for another 20 minutes. You can keep them in there longer if you want them crispier! Carefully remove them from the oven and allow them to cool. Then break them into pieces of desired size.

Nutrition Information

Per Serving: Calories: 201; Total Fat: 11 g; Saturated Fat: 1 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 93 mg; Potassium: 355 mg; Carbohydrate: 23 g; Fiber: 5 g; Sugar: 1 g; Protein: 8 g

Nutrition Bonus:

Vitamin C: 1%; Vitamin A: 0%; Iron: 11%; Calcium: 4%

 

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