These remind me of Mary’s Gone Crackers but are a fraction of the price.
3/4 cup golden flaxseed
1/4 cup brown flaxseed
2 Tbsp. golden flaxseed meal
1/4 cup sesame seeds
1/4 cup sunflower seeds
3/4 cup water, plus more for soaking
1 Tbs. Braggs, soy sauce, or coconut aminos (next time I make them I’m going to use less for a less salty cracker)
1/8 tsp. garlic powder
Mix sunflower seeds and sesame seeds. Cover with water and let soak at least 10-15 minutes. Pour ¾ cup water over the flaxseeds and flaxseed meal. Mix well and let sit for 10 to 15 minutes, stirring occasionally, until the mix becomes thickened, but not too stiff. Towards the end of the soaking time, preheat oven to 350 degrees. Drain the water from the sunflower seeds and sesame seeds. Add to flaxseed mixture along with seasonings. Blend well. Using rubber spatula, spread out onto a baking sheet lined with parchment paper. Bake 15-20 minutes until firm enough to peel off in one piece. Flip over. Score with a pizza cutter or sharp knife. Bake for another 15-29 minutes or until desired crispness. Break crackers along score lines and store in an airtight container.
2 cups gluten-free flour (sometimes I make my own, but this time I used Bob’s Red Mill All purpose gluten-free flour which has garbanzo bean flour, potato starch, tapioca flour, white sorghum flour and fava bean flour)
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
2 large eggs
1/3-1/2 cup agave sweetener or honey
¼ cup coconut oil, melted
¼ cup grapeseed oil
½ cup milk or non-dairy milk (I used almond milk)
1 tsp. vanilla
1 cup applesauce or mashed banana
Flaked, unsweetened coconut (optional)
Chopped pecans (optional)
Cinnamon & sugar (optional)
Preheat oven to 350 degrees. Grease muffin tins (I used Trader Joe’s Coconut oil spray). or use muffin liners. Whisk first 4 ingredients together in a mixing bowl. In a separate bowl, whisk next 6 ingredients together. Stir liquid ingredients into flour mixture, just until combined. Stir in coconut, raisins, and nuts if using. Fill muffin tins. Sprinkle with cinnamon & sugar.
Make 18-20 minutes. Makes 18 muffins.
If you, like me, grew up sneaking licks of cookie batter, you’ll like this healthy concoction that tastes like peanut butter cookie dough.
1 heaping Tablespoon sunflower seed butter
1 heaping Tablespoon coconut cream
1-2 drops Vanilla stevia, to taste
Mix together and eat right off of the spoon or spread on apple slices.
This is a very satisfying snack or dessert. This makes one serving but could easily be multiplied.
2 Tablespoons chia seeds
½ cup unsweetened vanilla almond milk or coconut milk, or a blend of both
2-3 drops liquid stevia, such as SweetLeaf’s Vanilla Creme Sweet Drops or a teaspoon raw honey
Optional additions: sprinkle of cinnamon, unsweetened flaked coconut, chopped toasted pecans or slivered almonds, fresh organic berries or a few organic raisins, raw cacao nibs
Mix chia seeds with non-dairy milk of choice and a few drops of stevia or raw honey. Stir again after 10 minutes. Refrigerate up to 10 hours until ready to serve. Top with cinnamon, unsweetened flaked coconut, few organic raisins, or raw cacao nibs.