- Prep in 15 minutes
- Cook in 1 hour
I have called these ’rounds’ rather than crackers as they have a more delicate texture. They make a great snack or accompaniment to soup or a salad but they won’t hold up to lots and lots of toppings. They are however beautifully nutty and delicious 🙂
- Gluten Free
- Beneficial Fats
- Family Friendly
1 cup cauliflower rice (2 cups florets)
1 cup broccoli rice (2 cups florets)
1/4 cup ground flaxseed
2 tbsp chia seeds
1/3 cup sesame seeds
1 tsp Himalayan salt
3 tbsp melted coconut oil
1/3 cup water
extra sesame seeds for topping
Preheat oven to 150ºC. Line a baking sheet with parchment paper.
If you’re using leftover cauliflower & broccoli rice pop them straight into a bowl, to make fresh place the florets into a food processor and pulse until a rice forms.
Add the ground flaxseed, chia seeds, sesame seeds, salt, melted coconut oil and water. Process until a dough is created (it should form a ball in the food processor).
Place some extra sesame seeds in a bowl. Scoop off large teaspoon size pieces of dough and roll into balls, then roll balls in the sesame seeds. Arrange the balls a few cm apart on prepared baking sheet. Use the back of a spoon to squash the balls down into rounds.
Bake for 30 minutes (have a check on them at 20 minutes) then carefully flip with a spatula and bake for another 30 minutes or until they are dry in centre.