Flax Crackers are made with super foods, and can easily curb your appetite for greasy snacks. I like to make a batch of these babies and enjoy them with hummus – or if I am feeling fancy: brie cheese and apricot preserves topped with a little rosemary!

ingredients:

1.

2 cups flax seeds
4 tbl. flax meal
1 tbl. ground rosemary leaves

2.

1 1/2 cups water
6 tsp. soy sauce (low sodium)
6 tsp. maply syrup
1/2 tbl. spirullina
1/3 tsp. garlic powder

1.

Preheat oven to lowest temperature, 170 degrees or below.
(You can also use a food dehydrator to make raw flax crackers. Please refer to your user manual for length of time to dry.)
Mix flax seeds and meal together in large bowl. Add ground rosemary leaves and stir.

2.

Combine water, soy sauce, syrup, spirullina, and garlic powder in a jar with lid. Shake vigorously.
Add water mixture to flax and stir gently to combine.
Let sit for 10-15 minutes, until paste-like consistency. (Make sure not to wait too long, otherwise it will become too hard to spread out.)

3.

Line a cookie sheet with silicon baking mat (Silpat).
With a spatula, begin pouring cracker mix onto the middle of the mat and spreading to the corners. Once all of the cracker mix is on the baking mat, spread the mix evenly across the whole sheet.
Using the edge of your spatula, score the mixture to preferred cracker size.

4.

Place in oven for 4-5 hours, checking occasionally. Crackers are done when all water has evaporated, and pieces will eaily break off.