Cheesy crunchy crackers, perfect for a snack on the go, or go with lunch or dinner.
Prep Time: 5 Minutes
Cook Time: 11 Minutes
Total Time: 16 Minutes
Servings: 16
Ingredients:
» ¾ Cup Unsweetened Plant based Milk
» 2 Tbsp Avocado Oil (or extra virgin olive oil)
» ¼ tsp Himalayan Salt
» ¼ Cup Tapioca flour/starch (or Sour Cassava Flour)
» 2 Tbsp Flax Meal
» 2 Tbsp Chia Seeds
» 1 Tbsp Hemp Seeds (optional)
» 1/3 or ½ Cup Asiago Shredded Cheese (or Parmesan)
Directions:
Heat oven to 400°F
In a medium pot bring milk, avocado oil, and salt to a gentle boil over medium heat, stirring occasionally. Takes about 3 minutes for bubbles to come through the milk. Once bubbles start to form turn off stove top and remove pot from heat.
Add in all the Tapioca flour to milk. whisk together, till there is no more tapioca.
Add in flax meal and chia seeds and combine.
Let cool for a couple of minutes.
Add hemp seeds, mix, and add in cheese combine.
Grease a cookie sheet and use a table spoon to scoop out dough onto the cookie sheet, place about 2 inches apart and flatten to a thin cracker.
Cook for 11 minutes till starts to crisp and turn brown. Let cool for a couple of minutes.
Cooking Tips:
Make sure you do not heat up the milk to boiling or it will be too hot.
Store in an air tight container on the counter.
Macros per Serving:
Protein: 0.43 g
Carbs: 2.75 g
Fat: 2.41 g
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