Description
These healthy homemade beet crackers and crisp and crunchy with a nutty flavor. They're made with almond flour and beets and are gluten free, paleo and vegan friendly.
Ingredients
- 1 1/2 cups blanched almond flour (140g)
- 1/3 cup tapioca starch (43g)
- 1/3 cup ground flax (32g)*
- 1/2 tsp salt
- 1/3 cup pureed beets (80g)**
- 1 Tbsp olive oil
- flaked salt (optional topping)
Instructions
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, combine the dry cracker ingredients. This includes the almond flour, tapioca starch, ground flax and salt.
- Mix in the pureed beets and olive oil. The dough may appear too dry at first - just keep mixing. Knead the dough with your hands until you can form it into a ball.
- Place the cracker dough on a sheet of parchment paper. Top with another sheet of parchment and roll it (using a rolling pin) to 1/8 - 1/4 inches thick.
- Remove the top sheet of parchment paper and cut the crackers into squares using a pizza cutter or sharp knife, then sprinkle with flaked salt.
- Keeping the crackers on the bottom sheet of parchment paper, transfer them to a baking sheet.
- Place them in the oven and bake at 350 degrees for 20 minutes.
- Remove the crackers from the oven, re-cut them and separate them so that there is a little space between each cracker. Then place them back in the oven and bake 8-10 minutes more***
- Remove the crackers from the oven and let them cool on the baking sheet to room temperature, then transfer them to a wire cooling rack. The crackers will be soft right out of the oven, but crisp up as they cool.
- Store completely cooled crackers in an airtight container or baggie. They can be stored at room temperature for up to 1 week, or in the fridge up to two weeks.
Notes
For best results, measure ingredients by weight, when given.
*I make my own ground flax by grinding whole flax seeds in a coffee grinder.
**For the beet puree: Wash, peel and then cut your raw beets into cubes. Place the cubed beets in a steamer pot and steam until tender (fork easily pierces the beets). Cool the beets to room temperature, then blend them in a food processor or high powered blender. You can also use pre-cooked beets and puree them in a food processor/blender.
***Bake Time: baking time may vary depending on the cracker thickness and the temperature of your oven. Pay close attention to the crackers during the 2nd bake time.