Beet Crackers With Flax Seeds (Vegan Gluten Free Recipe) (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
½ cup flax seed meal
02 -
¾ cup sorghum flour
03 -
¼ cup arrowroot starch
04 -
2 tbsp chia seeds
05 -
2 tbsp black sesame seeds
06 -
1 tsp dried onion
07 -
¼ tsp garlic powder
08 -
½ tsp paprika
09 -
1 tsp salt
→ Wet Ingredients
10 -
1 cup pureed beets (steamed beets + 4 tbsp water)
11 -
3-4 tbsp avocado oil (optional)
# Instructions:
01 -
Cut 1 large beetroot into quarters and steam for 15 minutes, or until tender when pierced with a fork. Reserve the steaming water.
02 -
In a blender, combine steamed beets, 4 tbsp of the reserved water, avocado oil, and flax seed meal. Blend until a smooth paste forms.
03 -
Transfer the beet mixture to a large bowl and mix in the dry ingredients to form a soft, sticky dough. Let it rest for 10-15 minutes to absorb moisture.
04 -
Preheat the oven to 375°F (190°C).
05 -
Divide the dough in half. Roll out one portion between two sheets of parchment paper to a thickness of 1/16 inch (1.5-2 mm).
06 -
Remove the top parchment sheet, transfer the dough on the parchment to a baking sheet, and bake for 5 minutes. Remove from the oven and cut into desired shapes with a cookie cutter or pizza cutter.
07 -
Return the crackers to the oven and bake for an additional 20 minutes (25 minutes total).
08 -
Remove the edges of the crackers if done. Turn off the oven and leave the remaining crackers to harden and dry in residual heat for about 30 minutes.
# Notes:
01 -
Ensure the dough is rolled thin for crispier crackers. Thicker dough may result in softer, breadstick-like crackers.