Flax + Crackers = Flackers

Breakfasts for the past year or so for me have been:

• oatmeal with flax
• rolled barley and rolled rye flakes with flax
• smoothies with fruits and veggies with flax

It's become boring and I need to shake things up. Enter The Thrive Diet by Brendan Brazier, which I purchased in the hopes of learning how to eat better overall. He has a section in the book of recipes for crackers, and I modified one to fit the ingredients I have in my home at the moment. I hope to make this my current breakfast trend, especially since ingredients can be varied to create very different tastes. It is made with of flax, hemp and Salba, providing lots of omegas, plus nuts and seeds, adding a good dose of protein and other nutrients.



Flackers

1 cup ground flax seed
1/2 cup ground Salba
1/4 cup raw cashews
1/2 cup raw, unhulled sesame seeds
1/2 cup raw almonds
1 carrot, chopped
1/4 cup sun-dried tomatoes, rehyrated in 1/4 cup boiling water
1/4 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoons hemp protein powder
3/4 cup of water
oil (canola, sunflower, coconut or your preference)
salt for topping (optional)

Preheat oven to 300 degrees fahrenheit. Blend first 10 ingredients, including the tomato soaking liquid, in a food processor. Blend at medium speed, drizzling in extra water a little at a time until the mixture is of packing consistency (like packing snow!). Line a baking sheet with parchment paper and grease with a small amount of oil. Spread mixture on paper, pressing down to cover entire baking sheet. Score lines into the mixture to desired cracker size and shape (unless you want to get fancier than a square/rectangle, in which case, I can't help you). Sprinkle salt over top and bake for 30 to 40 minutes. When cooled, use scored lines to break into individual crackers.



These came out of the oven a short time ago, and got rave reviews by 3 people. Success!