Spicy Veggie Flaxseed Crackers

0 Sugar Calories

• 1 Cup - Broccoli
• 3/4 Cup - Water
• 1/4 of a Red Pepper
• 1/4 Cup - Red Onion
• 2 Tbs - Jalapeno's
• 2 Tsp - Minced Garlic
• 2 Tbs - Olive Oil
• 1 1/2 Cups - Flaxseed (grind up)

Directions for Crackers:

Preheat oven to 400 degrees.

In a magic bullet, puree broccoli, red pepper, red onion, jalapeno's, garlic and water. After well pureed, in a bowl mix together veggie mixture, olive oil, and flaxseed, let sit for 10 - 15 minutes, mixture becomes thick. 

Line cookie sheet with parchment paper. Scoop out flaxseed mixture onto paper, flatten with back of spoon. Then place the 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 20 - 30 minutes, or until the sides start to brown a little. After cooking, use a pizza cutter to cut flaxseed into crackers. Before placing back into oven, drop the temperature to 180 degrees. Cook for 2-4 hour. Cooking varies due to thickness, so make sure to check the crispness of the crackers after they're done cooking.

Enjoy! 

Banana Walnut Flaxseed Crackers

Entire batch is 70 Sugar Calories

• 1/2 Banana (54 Sugar Calories)
• 3/4 Cup - Water
• 1/2 Tsp - Pure Vanilla Extract
• 1 Tsp - Navitas Coconut Sugar (16 Sugar Calories)
• 3 Tbs - Finely Chopped Walnuts
• 1 Tbs - Artisana Coconut Butter
• 1 1/2 Cups - Flaxseed (grind up)

Directions for Crackers:

Preheat oven to 400 degrees.

In a magic bullet, puree banana, vanilla, sugar, and water. After well pureed, in a bowl mix together banana mixture, walnuts, coconut butter and flaxseed, let sit for 10 - 15 minutes, mixture becomes thick. 

Line cookie sheet with parchment paper. Scoop out flaxseed mixture onto paper, flatten with back of spoon. Then place the 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 20 minutes. After cooking, use a pizza cutter to cut flaxseed into crackers. Before placing back into oven, drop the temperature to 180 degrees. Cook for 2 hours. Cooking varies due to thickness, so make sure to check the crispness of the crackers after they're done cooking. You may need to cook 30 minutes or an hour longer.

Enjoy! 

Chocolate Almond Flaxseed Bars

Makes 8 square bars - 15 Sugar Calories per square

• 1 Ghirardelli Intense Dark 86 Cacao Midnight Reverie Bar
• 1/4 Cup - Bobs Red Mill Almond Meal/Flour
• 1/2 Cup - Flaxseed (grind up)
• 1 - 1.5 quart loaf dish
• plastic wrap

Directions: 

Break up bar and place in a microwaveable safe bowl. Place in microwave for 3 intervals of 60 seconds each. Making sure to stir the chocolate each time. Once completely melted stir in almond flour and flaxseed. Line loaf dish with plastic wrap. Using a spatula, scoop chocolate mixture into loaf dish. Make sure chocolate is even. Place in refrigerator until hardened. Once hardened, remove chocolate by pulling up on plastic. Remove plastic and on a cutting board, cut up chocolate into 8 square pieces. I used a pizza cutter.

Enjoy!

Blueberry Flaxseed Crackers

Entire batch is 43 Sugar Calories

• 1/2 Cup - Blueberries
• 1/2 Cup - Water
• 1 Tbs - Extra Virgin Coconut Oil
• 1 1/2 Cups - Flaxseed (grind up)
• Coconut Spray Oil

Directions for Crackers:

Preheat oven to 400 degrees.

In a magic bullet, puree blueberries and water. After well pureed, in a bowl mix together blueberries, coconut oil and flaxseed, let sit for 10 - 15 minutes, mixture becomes thick. 

Line cookie sheet with parchment paper. Scoop out flaxseed mixture onto paper, flatten with back of spoon. Then place the 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 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 crackers after they're done cooking. You may need to cook an hour longer.

Enjoy! 

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!