Rosemary Flax Crackers

Every time I do yoga, I'm always inspired to eat more mindfully. Does that happen to you? I'm pretty sure I've never left a class craving a cheeseburger. But what I do crave is whole, simple foods- you know, foods that serve a purpose. After yoga, I used to always head to Prasad, one of my favorite places to eat in Portland, and I'd grab some of their flax crackers for a snack. I kept telling myself that I was going to try and recreate those crackers one day, and here I am. Only a year late, but I finally made some tasty crackers in my own kitchen (minus the raw part). 

I like them with some spicy hummus or even just a few turkey slices. And you've got to love the fact that they are gluten free, dairy free, paleo, and vegan. 

Homemade Flax Crackers

1/2 cup flaxseed meal
1/2 cup almond meal
1/2 cup water
2 teaspoons of oil (I use macadamia or olive)
1 tablespoon nutritional yeast

*Sea salt, garlic, rosemary and cayenne to taste (you can really play around with the additives). 


Preheat oven to 400 degrees

Mix together all ingredients in a small mixing bowl.

Transfer mixture onto parchment paper.

With another piece of parchment paper, place on top of mixture (so the parchment paper is on both sides) and flatten or roll out mixture until almost paper thin

Place onto a baking sheet, peeling the parchment paper off the top.

Cook for about 8-11 minutes or until the top begins to brown.

Let cool, and then cut into cracker size pieces.

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