January 2, 2013 By Leanne Vogel December 11, 2018
Angela and I had such a blast this past weekend. We made our 2013 dream boards, ate a whole bunch of great food, watched chick flicks, practiced some hot yoga and created a brand new, highly exciting recipe.
So, picture this…
You love crackers but you’re allergic to gluten. You also can’t have grains because you’ve determined that they hurt your stomach. You can’t eat a lot of eggs and don’t do dairy, so that adds a layer of complexity onto the whole thing. And to top it all off, you’re allergic to nuts.
Your love of crackers has turned into a battle to find a product that satiates that crunchy craving that you long for without killing you softly with dangerous ingredients.
Story of my life and I’m sure many of your lives as well!
Well the days of dreaming about that perfect grain-free cracker recipe are no longer because Ange and I created a recipe that’ll seriously address every common allergen under the sun.
Then we ate crackers.
And more crackers.
And had some more crackers with our crackers.
Inspired by Crudessence Flax Crackers
To print, email or text this recipe, click here.
I really enjoyed taking photos of ingredients with all of the natural light that Angela has in her kitchen! It was quite a treat.
Begin by chopping up your apples and preparing your ground seeds. If you have a grinder, awesome. If you don’t, milled flax seed from the grocery store will work just fine.
You want to puree the apples until it looks like apple sauce. We didn’t use apple sauce in this recipe because we wanted a strong apple flavor.
Then, combine all of the ingredients in a bowl, or your food processor if it’s big enough, and pulse until combined.
The dough for these crackers is just like the dough for any cracker. It can be shaped into a ball, rolled with a rolling pin, cut and baked as normal.
Just look at the consistency there, so awesome!
The baking time is a bit long for these, I know. This is to avoid the flax from being burned and for the flavors to develop nicely. Plus, you don’t really have to do anything while they’re baking. Just flip them once and remove them from the parchment, that’s it.
And we promise it’ll be well worth the wait!
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.