Cauliflower Flax Crackers Recipe

Great with hummus or a la carte, these veggie-rich, low-carb, gluten-free crackers can range from crispy to soft, depending on how thinly you roll out your dough. Keep a close watch at the end of cooking to avoid burning!



September/October 2018

  • These veggie-rich, low-carb, gluten-free crackers can be stored in an airtight container for up to 1 week.
    Photo by Julie Morris

Yield: about 48 crackers (6 servings)

Keep a close watch at the end of cooking to avoid burning! 

 

Ingredients:

  • 3 cups cauliflower, cut into 1-inch florets
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 tbsp tahini
  • 1/4 cup ground flaxseed powder
  • 6 tbsp coconut flour
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit and position a rack in the center. Line a baking sheet with parchment paper.
  2. Pulse chopped cauliflower florets in a food processor until it resembles rice.
  3. Transfer to a large bowl, and toss with olive oil, sea salt, and black pepper. Spread the cauliflower onto the prepared baking sheet and roast for 20 minutes, tossing it halfway through cooking time and then smoothing it back out. Remove the cauliflower from the heat, but leave the oven on.
  4. Transfer the hot cauliflower to a food processor, and add tahini and flaxseed powder. Process until smooth. Add coconut flour, nutritional yeast, and garlic powder, and process until a dough forms. (Dough should be moist and malleable, but not sticky — add additional coconut flour if needed.)
  5. Line a flat surface with a piece of parchment the size of your baking pan, and coat lightly with oil. Form the dough into a compact brick, and place it in the center of the parchment. Cover the top with a piece of plastic wrap the same size as the parchment, and use a rolling dowel to flatten it out into a very thin layer, about 1⁄8 inch thick. (The dough should cover almost the entire surface of the parchment.)
  6. Remove the plastic, and place the parchment with the dough onto a baking sheet. Cut the crackers into 1- or 2-inch squares using a knife or pizza cutter.
  7. Bake for 15 minutes, and then carefully flip the crackers over. Continue to bake for 5 to 10 minutes, or until the crackers are golden, pulling out any crackers that begin to brown early. Let cool to room temperature before enjoying. Store in an airtight container for up to 1 week.

More on snacks to combat brain fog:

 


Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.




Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds