These are the 3 INGREDIENT VEGAN crackers from my IG stories that I eat 24/7. They’re so easy and delicious – I love them with some avocado, toasted with ghee or with some almond butter. Here I had them with my vegan spinach artichoke dip from TBF Eats 2 which is also soo tasty!
1 cup almond flour
1/2 cup flax seeds or flax meal
1/4 cup sunflower seeds (optional)
1/2 cup water
Add whatever herbs/spices you want! I like rosemary and EBTB seasoning
Preheat oven to 400
Mix all dry ingredients, ensuring there are no clumps
Add water and stir to form dough
Line a baking sheet with parchment paper and add dough in a ball
Place another piece of parchment paper on top and roll out until thin (about 1/8 inch, 1/4 inch if you want more of a bready texture)
Bake for about 20 mins until crispy on edges and lightly browned!
PRO TIP: toast these babies when you eat them, they get extra crispy that way
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