![Flax and Chia Seed Crackers [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2014/12/chiachips.jpg?fit=1200%2C799&ssl=1)
Discover more recipes with these ingredients
Flax and Chia Seed Crackers [Vegan, Gluten-Free]
Once you pop, you can’t stop! I’m talking about chips of course. Who can actually open a bag of chips and eat just one? No one! I love finding healthy alternatives for chips because lets face it, who doesn’t love hummus and chips? These crackers are a tasty and nutritious... Read More
Ingredients You Need for Flax and Chia Seed Crackers [Vegan, Gluten-Free]
How to Prepare Flax and Chia Seed Crackers [Vegan, Gluten-Free]
- Soak seeds in the 2 cups of water, soy sauce & liquid smoke for 1 hour (doing this, they create a gel. It helps them stick together!)
- Preheat the oven for 350°F .
- Place parchment paper in 9×13 AND 8×8 pan and oil them up with olive oil or nonstick spray.
- Spread the seeds out thin enough to cover entire pans.
- Bake for 45 minutes. If they are still gooey add additional time.
- Flip the crackers over and bake an additional 45 minutes.
- The crackers are done when they are completely dried out. You don’t want any damp seeds.
- Once dried, cut and enjoy!
Notes
Please note, to make this recipe raw – cook in the dehydrator and NOT the oven. Put in dehydrator for 8 hours. Check to make sure it’s not gooey, if it is then leave it for another couple of hours. Flip the crackers over & repeat!
Nutritional Information
Total Calories: 2,014 | Total Carbs: 148 g | Total Fat: 139 g | Total Protein: 72 g | Total Sodium: 2,728 mg | Total Sugar: 2 g
![Chickpea Flour Pancakes (Besan Chilla) [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/chickpea.png?fit=700%2C467&ssl=1)
![Royal Rose Scented Cupcakes [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/cupcake.jpg?fit=700%2C467&ssl=1)
![Peanut Butter Chocolate Marble Cake [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/cake9.jpg?fit=700%2C467&ssl=1)
![Beer Battered Avocado Tacos [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/05/avocado.jpg?fit=700%2C468&ssl=1)
![Creamy Lemon Ziti With Roasted Asparagus [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/04/ziti.jpg?fit=700%2C467&ssl=1)
![Mango Avocado Salsa [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/05/salsa.jpg?fit=700%2C467&ssl=1)
![Chickpea Flour Pancakes (Besan Chilla) [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/chickpea.png?fit=460%2C307&ssl=1)
![Royal Rose Scented Cupcakes [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/cupcake.jpg?fit=460%2C306&ssl=1)
Just made this! Added some hemp and sunflower seeds that needed using up. I am taking the middle road on the dehydrating thing. Don\’t have a dehydrator so I have put in the oven on the lowest temp, with the door open a fraction. I\’ll check it in a few hours. Now the wait…
How many crackers will the recipe make? (assuming a normal saltine sized cracker)
Thanks