You simply can't beat these for a healthful, seemingly decadent, crunchy treat that screams, "SATISFYING STARCH" even though it's not. Did I mention that they are not only grain free, but also free of SOS. (That's Salt, Oil and Sugar -- as in NONE of those are in this recipe.) It's really an amazingly simple concept -- you blend up raw carrots, celery, onion and garlic in a blender until it's like apple-sauce in consistency. Then transfer it to a bowl, stir in your favorite herbs and then just enough ground golden flax seeds to make it thick enough to roll out super thin between parchment paper sheets and bake it for about 30 minutes at 300 degrees. Alternatively, you can place the thinly rolled mixture in a dehydrator and dry it at 110 degrees for about 6 hours. Either way, store the finished product in the fridge. They are great for crunching dry, or topping with avocado and tomato slices, or Mexican beans drizzled with sunny cheese sauce, or serve them with cashew cheese. My family loves these, and although getting them super thin (which is what makes them super crispy and most delicious) can be a bit labor intensive, everything else, including the clean up, is super easy -- and best of all, you can make two large trays of these crackers for just a couple of bucks. The key to making these taste so good in spite of not using salt, is to load them up with onion, garlic and herbs -- all of which contribute phenomenal, cancer-preventative phytochemicals to your diet. I've also made these with tons of fresh parsley and or basil -- and this could be an option for those looking for a low FODMAP variation -- just omit the onion and garlic and use other herbs --or perhaps green onions. I've been making these for several months now -- and I never measure or follow any sort of recipe (they are slightly different each time I make them too) but I realize some of you much prefer to follow a recipe, and so earlier today, I made a batch of these and carefully measured and wrote down and took pictures of every single step....just for you (And of course tested them too. They got rave reviews all around here.
Ingredients:
1 cup raw sliced carrots
1 cup raw sliced celery
1/2 cup chopped onion
1 3/4 cups coarsely ground golden flax seeds
3-4 cloves of garlic
1 TBS Kirkland No-Salt Seasoning
1 TBS Onion powder
1 tsp powdered paprika
Another 1/2 - 1 cup of ground golden flax seeds for rolling out
I use this no-salt seasoning that I found at Costco -- but there are many others you could use too -- Like Benson's Table Tasty -- or even make your own mixture of herbs and spices that you have on hand.
1 cup raw sliced carrots
1 cup raw sliced celery
1/2 cup chopped onion
1 3/4 cups coarsely ground golden flax seeds
3-4 cloves of garlic
1 TBS Kirkland No-Salt Seasoning
1 TBS Onion powder
1 tsp powdered paprika
Another 1/2 - 1 cup of ground golden flax seeds for rolling out
I use this no-salt seasoning that I found at Costco -- but there are many others you could use too -- Like Benson's Table Tasty -- or even make your own mixture of herbs and spices that you have on hand.
Directions:
1) Place the carrots, celery, onion and garlic into a powerful blender and blend on high until you have a mixture the consistency of applesauce. Transfer the mixture to a large bowl
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2) Stir in the no-salt seasoning, the onion powder and the paprika and mix well.
3) Add the ground golden flax seeds until mixture becomes thick enough to roll out. It took me one and three-quarters cups of ground flax seeds to get to this point when I did this -- but if you measured the carrots or celery differently than I did, you might need more or less to get to a workable thickness.
4) Transfer the mixture to a parchment lined cooked sheet and sprinkle it with more of the ground flax, turn it over and sprinkle the other side too. Top with another sheet of parchment paper and flatten it a bit. Remove the paper, sprinkle with more flax and flatten even more. Continue this process until the crackers are almost as thin as a coin -- using the flax to keep it from sticking to the paper. As they get thinner and thinner, you will have to remove some of the dough. There is actually enough here to make two large trays of crackers -- but I decided to use the remaining mixture to make dehydrated crackers (pictures of that process are farther down in this post.)
3) Add the ground golden flax seeds until mixture becomes thick enough to roll out. It took me one and three-quarters cups of ground flax seeds to get to this point when I did this -- but if you measured the carrots or celery differently than I did, you might need more or less to get to a workable thickness.
4) Transfer the mixture to a parchment lined cooked sheet and sprinkle it with more of the ground flax, turn it over and sprinkle the other side too. Top with another sheet of parchment paper and flatten it a bit. Remove the paper, sprinkle with more flax and flatten even more. Continue this process until the crackers are almost as thin as a coin -- using the flax to keep it from sticking to the paper. As they get thinner and thinner, you will have to remove some of the dough. There is actually enough here to make two large trays of crackers -- but I decided to use the remaining mixture to make dehydrated crackers (pictures of that process are farther down in this post.)
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Once the crackers are as thin as you can get them (the thinner you roll them, the crispier they will become) use a knife to score the the tray -- so that when they are done cooking they will easily break apart into little squares of individual crackers.
5) Place the tray into an oven preheated to 300 degrees. After about 20-30 minutes, the crackers will become hard enough that you can remove the paper -- turn them upside down onto the tray and carefully peel the parchment paper off (save it to reuse for your next batch!) Return the tray to the oven another 10 minutes or so -- just until they start to get crisp - but don't over cook! I removed the outer crackers and then let the middle of the tray cook a bit longer.
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Let them cool completely before storing them in an airtight container in the refrigerator or freezer. Instead of making two trays of crackers like this -- I rolled out larger, not quite so thin circles of the dough and put them on a dehydrator set to 110 degrees for about 6 hours. They didn't get quite as crisp as the baked ones, but made a fabulous base for bean tostadas using my sunny cheese!
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