Beet Crackers

 

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. 

Prep Time10 mins

Cook Time25 mins

Resting Time10 mins

Course: Appetizer, Snack

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

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

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Instructions

• 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.
• 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.
• 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.
• 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. 
• 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).
• 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.