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Rosemary Flax Crackers

March 17, 2017

Flax CrackersAuthor: Lily Mazzarella
Many people miss crunchy and carb-y snacks when they do a cleanse. These simple flax crackers fill the void, and pair well with Cashew Cheez, pesto, avocado, smoked salmon, and tahini dressings.

Flax has many benefits: they are a great source of soluble and insoluble fiber, boast a hefty omega-3 essential fatty acid profile, as well as hormone-balancing effects (studies have shown that the flavolignans in flax may be protective against breast cancer). I use them in my practice to even out and lengthen the second (luteal) phase of the menstrual cycle (which tends to be difficult physically and emotionally for many women), and during menopause to help with hot flashes. Lastly, they are great for the gut—full of mucilage that soothes and protects irritated stomach and intestinal tissue.

Ingredients

2 c coarsely ground flax seeds
1 1/4 cup water
2-3 tsp apple cider vinegar
1 tsp pink Himalayan or sea salt
1 tbsp chopped fresh or dried rosemary
1/2 tsp onion powder
Coconut oil for baking

Instructions

Preheat the oven to 400 F, and grease a cookie sheet or large baking dish with coconut oil.

Add the apple cider vinegar to the water and set aside.

In a small mixing bowl, mix all other ingredients together.

Add the water/vinegar mix to the dry ingredients, and blend thoroughly.

Spread mixture evenly onto the cookie sheet with your hands or a spatula (hands are easier!).

With a knife or edge of a hard spatula, score the spread mixture to make 2 x 2 inch cracker squares, and run the knife or spatula around the edges to separate the mixture from the sides of the baking dish (this makes it easier to get them out of the dish!).

Bake for 20 minutes. If they are still moist, you can turn the oven off and let them cruise for another 5 minutes. Remove and cool—they will crisp up as they cool. Store in covered container and enjoy!




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