- 3 cups roughly ground flax seed
- 450 grams celery sticks, about 10 sticks
- ¼ cup avocado oil
- 2 tablespoons raw apple cider vinegar
- 5 grams fresh thyme leaves (from approx. 28g pack)
- 5 grams fresh rosemary leaves (from approx. 1 sprig)
- 1 teaspoon Himalayan rock salt
- Preheat oven to 225F and cover two large baking sheets with parchment paper or a silicone baking sheet. Set aside.
- Place celery, oil, vinegar, herbs and salt in the bowl of your food processor. Pulse until celery is completely pureed.
- Add ground flax and pulse just until combined. Let sit for 2 minutes to firm up.
- Plop half of the dough onto your prepared baking sheet, smoothing out with the back of a spoon until it covers the entire baking sheet. You want the crackers to be about ¼-inch thick.
- Once complete, repeat with remaining dough on the other baking sheet.
- Then, run a knife along the sheets, scoring squares in the dough.
- Bake for 2 hours, flipping halfway through and removing the parchment paper. The baking time will vary greatly on how thick/thin you make the crackers. You want the end result to be crisp, crunchy with no moisture left.
- Remove from the oven and allow to cool on the baking sheet for 15 minutes.
- Makes 75 crackers, 5 crackers per serving.
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Flax Seed: If you’re wanting to use a combination of seeds in this recipe, I’m sure you could. Perhaps half hemp seeds? Sunflower seeds?
Celery: I imagine that zucchini would work, too.
Avocado Oil: any oil would work here, whatever you’d like to use.
Dehydrator: If you would like to keep this recipe raw, you could dehydrate the crackers. The reason I didn’t do this for this recipe is because not everyone has a dehydrator and I want to make Healthful Pursuit recipes as accessible to people as possible. I’ve had this dehydrator since 2007 and love it.
Food Processor: If you do not have a food processor, you could try using your blender! The key is making the celery paste. If using a blender, make the celery mixture, transfer to a bowl, then add the flax seed and mix with your hands or a large spoon. I’ve had this food processor since 2010 and use it all the time!
Nutrition Information Per Serving
- Calories: 158
- Calories from Fat: 97
- Total Fat: 10.8
- Saturated Fat: 1.5 g
- Sodium: 186 mg
- Carbs: 7.7 g
- Dietary Fiber: 6.8 g
- Net Carbs: 0.9 g
- Sugars: 0.7 g
- Protein: 4.4 g