Flaxseed and Sesame “Ryvita” Crackers {Paleo}

I used to love Ryvita Whole wheat crackers. Still do, in fact. I was never one of those people who hated whole grains. I loved them – spread with cheese, avocado and tomato, or just plain butter, they were my go-to lunch.

Now I have found that grains were the cause of my constant stomach issues, I’m not so keen on them anymore, but I do still love a bit of crunch – especially when it comes to cheese. My husband doesn’t believe in cheese without crackers, so he was rather disappointed when I came home with a huge chunk of brie during our grain-free month, knowing he couldn’t have them on a cracker.

…and so were born these amazing crackers. After all, I am all about making my husband happy.

These bite-sized pieces of deliciousness are gluten, grain, dairy, sugar, nut, and coconut free… With a special secret ingredient. Plus they are ever so good! My husband loved them, and was surprised to hear what I put in them! They’re also full of protein and other essential nutrients, so you don’t have to save these for special occasions.

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Flaxseed and Sesame “Ryvita” Crackers {Paleo}

Ingredients

1 cup raw cauliflower florets
2 eggs
8 tbsp whole flax seeds
8 tbsp white sesame seeds
8 tbsp sweet potato flour (can substitute for arrowroot)
1 tbsp nutritional yeast
1/4 tsp baking yeast (for flavour only, not necessary)
1/4 tsp garlic powder
1/4 tsp sage
1/4 tsp salt
Oil (coconut or ghee)
Extra salt for sprinkling

Method

  1. Preheat oven to 200C.
  2. Line baking tray and oil up the baking paper.
  3. Blend cauliflower florets in a food processor.
  4. Add the eggs and blend well.
  5. Add the nutritional yeast, baking yeast, garlic powder, sage and salt, and mix well.
  6. Remove the blade from the food processor, add the seeds and stir.
  7. Spread the mixture evenly over the lined tray.
  8. Bake for 10 mins. The crackers should be crunchy on the under side.
  9. Slice them into the size you want them now (or you can just break them apart at the end like I did).
  10. Brush the top with oil, sprinkle with salt and bake for another 10 minutes.
  11. Flip the crackers over, reduce the heat to 160C and bake for another 10 minutes, or until the crackers are all nice and crispy-crunchy.
  12. Let cool on a cooling tray for 10 mins.
  13. Serve with your favourite toppings.

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{Linked to Savoring Saturdays; Fat Tuesdays}

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