Beet Flax Snacks Vegan (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 tsp salt
02 -
¼ tsp garlic powder
03 -
½ cup flax seed meal
04 -
¼ cup arrowroot starch
05 -
2 tbsp chia seeds
06 -
¾ cup sorghum flour
07 -
2 tbsp black sesame seeds
08 -
1 tsp dried onion
09 -
½ tsp paprika
→ Wet Ingredients
10 -
3-4 tbsp avocado oil (optional)
11 -
1 cup pureed beets (steamed beets combined with 4 tbsp water)
# Instructions:
01 -
Slice a big beetroot into four pieces and steam until soft when poked with a fork, around 15 minutes. Save the water from steaming.
02 -
Toss the steamed beets, reserved water (4 tbsp), avocado oil, and the flax seed meal into a blender. Whirl it all up until super smooth.
03 -
Scoop the beet blend into a big bowl. Stir in the dry stuff until you’ve got a dough that’s soft and a bit sticky. Leave it alone for 10-15 minutes to soak in moisture.
04 -
Set your oven to 375°F (190°C) and let it warm up.
05 -
Split the dough into two parts. Take one and roll it out between two parchment sheets until it’s super thin, about 1/16 inch (1.5-2 mm).
06 -
Peel off the top parchment, move the dough on the bottom paper to a baking tray, and bake for 5 minutes. Pull it out and chop it into shapes using a pizza or cookie cutter.
07 -
Pop the shaped dough back into the oven for another 20 minutes, so they cook a total of 25 minutes.
08 -
Take out the crispy edges if ready. Turn off the oven, leave the crackers inside, and let them dry in the leftover heat for about 30 minutes.
# Notes:
01 -
Roll the dough super thin if you want crunchy crackers. Thicker dough will make them softer, like breadsticks.