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05-02-2022 01:47 Beet Crackers With Flax Seeds (Vegan Gluten Free) - Healthy Taste Of Life

Beet Crackers With Flax Seeds (Vegan


Gluten Free)
Savory beet crackers recipe made with beet puree, flax seeds and other
healthy wholesome ingredients. These vegan gluten free veggie crackers
make a tasty / dairy free gluten free snack for kids school lunch or after
school snack, great on the go or as party finger food and appetizer. This beet crackers recipe is
perfect for when you want a crunchy snack while on a gluten free, dairy free, vegan or clean eating
diet.

Course Appetizer, Snack


Cuisine American, Clean Eating, Dairy Free, Gluten Free, Nut Free, Sugar Free

Prep Time 10 minutes


Cook Time 25 minutes
Resting Time 10 minutes

Servings 140 crackers


Calories 38.4kcal
Author HealthyTasteOfLife

Ingredients
1 cup pureed beets steamed beets + 4 tbsp water
½ cup flax seed meal
3/4 cup sorghum flour
1/4 cup arrowroot starch
2 tbsp chia seeds
2 tbsp black sesame seeds
1 tsp onion dried
¼ tsp garlic powder
½ tsp paprika
1 tsp salt
3-4 tbsp avocado oil optional, but helps with crispiness

Instructions
1. Cut 1 large beetroot into quarters and place into the pot or steamer. Allow to steam for 15
minutes, or until they feel tender when pierced with a fork. Keep the water for later.
2. To a blender add the steamed beets and 4 tbsp of the water (that was used for steaming, it
still has some vitamins leaked in there). Add the oil and the flax seed meal and blend until you
get a smooth paste.
3. Transfer to a large bowl and mix the rest of ingredients to form a soft sticky dough. Let it rest
for 10-15 minutes to absorb the moisture.
4. Preheat the oven to 375 F. Use half of the dough and roll out with a rolling pin between two
parchment papers. The layer should be about 1/16 inch (or 1.5-2 mm) thick. If your dough is
too thick, you’ll end up with softer crackers that resemble a bread stick more than a true
cracker. 
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05-02-2022 01:47 Beet Crackers With Flax Seeds (Vegan Gluten Free) - Healthy Taste Of Life

5. Remove the top paper, pick up the parchment and slide it onto a baking sheet and bake for 5
min. Then take it out and using a cookie cutter or a pizza cutter, form the shapes you want.
It's easier to cut when the dough is more solid. Put it back in the oven for another 20 minutes
(25 min total).
6. At this time the edges can be removed and if the ones in the middle are not done yet, close
the oven door with the heat off and leave the crackers to harden and dry in the residual heat
for about 30 minutes.

Notes
Tips For Perfect Veggie Crackers With Beetroot And Seeds
1. Flour: you can replace the sorghum flour with millet flour, buckwheat flour, oat flour, rice
flour or any flour you like (including regular flour). For best results keep the ratio of whole
grain flour and starch flour the same as specified in the recipe.
2. The use of oil is optional but it helps a lot in crispiness and prevents the dough from sticking
to the paper.
3. Rolling the dough thinly will ensure that your beet crackers are crispy. If your crackers are
too thick, they’ll be just as flavorful but will have less snap.
4. Pricking the dough with a fork allows steam to escape, which keeps them from inflating and
puffing up.

Nutrition
Serving: 4beet crackers | Calories: 38.4kcal | Carbohydrates: 4g | Protein: 0.8g | Fat: 2g | Fiber: 1.2g |
Sugar: 0.4g | Vitamin A: 0.4IU | Vitamin C: 0.4mg | Calcium: 0.8mg | Iron: 1.2mg

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