A great staple to have with a cup of your favorite afternoon herbal tea!
Ingredients
1 1/4 cup
Almond flour/meal, Bob's Red Mill
1/2 cup hulled
Sunflower seeds
1 tbsp
Flaxseed meal (ground)
1/2 tsp
Sea Salt
1/2 tsp
Lemon peel (zest)
1/2 tsp
Black pepper
3 tbsp
Water
Instructions
Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
Place all of the ingredients except the water in a food processor; pulse until crumbly. In a steady stream, add the water until the mixture starts to come together.
Transfer the dough to the prepared baking sheet. Top with another piece of parchment paper and, using a rolling pin, flatten into a ¼-inch thick rectangle. Remove the top sheet of parchment paper and score (indent with your knife but don’t cut through) into 14 squares.
Bake for 15 minutes or until the crackers are lightly browned on the edges. Let cool completely and then break into pieces or cut with a knife before serving or storing.
Notes:
Storage
Store in a sealed container in the refrigerator for up to one week.
Nutritional Highlights
Seeds are a great way to add protein to a meal, they are great sources of fiber and may help reduce blood sugar, cholesterol, and blood pressure
