Banana Flaxseed Crackers
Prep Time
15 minutes
Prep Notes
These crackers are slightly sweet, but not sweet enough to call them cookies! So easy to make and made with good-for-you ingredients!
Cooking Time
25-30 minutes
Yields
2 dozen crackers
Ingredients
1 to 1 1/2 ripe bananas
1/4 cup plus 2 Tbsp whole golden flaxseed
3 Tbsp chia seeds
2 Tbsp ground flaxseed
1 tsp cinnamon
1/4 tsp sea salt
Directions
- Preheat the oven to 300°F. Line two cookie sheets with parchment paper or silicone liners.
- In a medium bowl, mash bananas with a fork until smooth.
- Add additional ingredients and mix until well incorporated. Let sit for 10 minutes or more to allow the batter to thicken.
- Scoop half of the batter onto a lined cookie tray. Using the back of a spoon or spatula, spread batter to 1/4 inch thickness. The thinner the batter, the crispier the cracker. Continue the process with the rest of the batter on the second cookie sheet.
- Bake crackers for 25 minutes. Flip the sheet of crackers using a spatula to carefully separate them from the liner.
- Return crackers to the oven. Bake for 10-15 minutes more, checking to make ensure even baking. You may want to move inner crackers to the edge to ensure even baking. Crackers are done when lightly brown and they have lost their glossy surface.
- Remove from oven and let cool on wire racks. Crackers will crisp up when cool.
- Store in an air-tight container for several days in the refrigerator (if they last that long!)
Notes
If your crackers are sticking to the tray liner, try spraying the liner with olive oil or bake for 5 minutes longer before flipping them. I found that makes them easier to turn.
If crackers get soft in the storage container, you can crisp them up by baking them at 300°F for 5-10 minutes!
Credit
Evey Schweig, Health Coach & Anti-Inflammatory Specialist
https://eveyschweig.com/apps/recipe/details/id/Banana-Flaxseed-Crackers
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