100 grams Flaxseed Meal OR
Whole Flaxseeds
50 grams of chia seeds
50 Grams of Hemp Hearts
1 organic free-range egg
1 organic free-range eggwhite
2 Tbsp. MCT oil
2 Tbsp. Extra Virgin Oilve Oil
2 sprigs fresh rosemary
1 tablespoon Sea Salt
'12 cup of water Because Flax seeds go
Because Flax seeds go rancid very fast after being ground into meal, I strongly recommend making your own. Just place the seeds in a coffee grinder or a high power blender and grind for 10 seconds. If you cannot find chia seed meal ready, you will have to make your own in the same way.
Pre heat oven to 300 degrees.
Place the flax and chia seed meal in a large bowl with the hemp hearts, the MCT oil, the olive oil and the sea salt.
In a blender put the egg, the egg white, the rosemary leaves cleaned from the stems, and the water.
Blend on fast for 10 seconds.
Add t he wet ingredients to the dry ones, and mix very well.
Now let the dough rest for about 1 hour.
The dough should be fa irly dry but still very pliable , and it should ball up in the bowl.
If it seems too dry add a couple of tablespoons of water and mix well.
After the hour has passed lay two p ieces of parchment paper about 11 x 15 inch wide on a working surface.
Put the dough on one ofthe papers and flatten roughly with a spoon, shaping it to the same shape as the paper.
Place the second paper on top and flatten the dough to about 1/4 inch thick.
Gently peel the paper off the top .
Now score the dough into square or rectangular p ieces, by pressing a serrated knife lightly into it.
Bake on a cookie sheet Cllx15) for 30 minutes, t hen peel off the paper and flip over to cool.
If the crackers are not crunchy enough, p lace back in the oven until completely cooled.
This recipe makes about 30 square crackers.
...
