Tomato Flaxseed Crackers

0 Sugar Calories

• 1 Small Tomato
• 1 Cup - Flaxseed (grind up)
• 2 Tbs - Minced Garlic
• 1 Tsp - Smoked Paprika
• 1/2 Tsp - Sea Salt (optional)
• Chopped Kale
• Olive Oil
• Olive Oil Spray
• Italian Seasoning
• Garlic Powder
• Philadelphia Cream Cheese
• 1 Sheet of Parchment Paper
• 1 Sheet of Plastic Wrap

Directions for Crackers:

Preheat oven to 400 degrees.

In a magic bullet, puree tomato, garlic, salt, and paprika. After well pureed, add flaxseed until mixture becomes thick. 

Prepare cookie sheet; spray parchment paper with olive oil. Scoop out flaxseed mixture onto paper, flatten with back of spoon. Then place the other plastic wrap on top. Use a rolling pin to flatten out the mixture. The center tends to be thicker so, make sure and push the sides in with a spoon so they don't burn. 

Cook for 15 minutes. After cooking, use a pizza cutter to cut flaxseed into crackers. Before placing back into the oven, drop the temperature to 180 degrees. Cook for 1 hour. Cooking varies due to thickness, so make sure to check the crispness of the cracker after it has cooked an hour. You may need to cook an hour or two longer. 

Directions for Kale Chips:

Preheat oven to 350 degrees.

Dry Kale by using a salad spinner or paper towel. 

In a large bowl, combine kale, olive oil, Italian seasoning, garlic powder and a little sea salt. Sorry, I'm not sure how much to use; I didn't measure I just sprinkled the spices and olive oil on the kale. 

Spray cookie sheet with olive oil. Spread kale onto sheet, cook for 10 - 15 minutes until kale is crisp or brown on ends. 

Putting it all together:

Spread cream cheese on cracker and top with kale. 

Enjoy!