It’s been two weeks of zero alcohol which means it’s time for the second fase of my body reboot! We’re getting rid of gluten!! Now don’t get me wrong, I’m not allergic, but intolerant, or at least that’s what my body has been telling me. The main reason I’m removing gluten is because I want to get rid of my eczema and gluten is a common trigger, I refuse to take any pharmaceutical creams, so we’re going holistic. Two weeks from now I’ll also remove processed sugars and I’m doing these little steps of two because I came up with this theory that it’ll make this whole transition more easy, especially since last time failed!
Now with this little backstory you might not be surprised with the fact that I’ll be sharing a recipe for flax seed crackers, right!? I may be avoiding wheat crackers, but trust me I’ll not give up on these crunchy vehicles for delicious toppings and spreads, instead I’ll go for a more healthy option. Besides being super crunchy and delicious they are also very simple, and cost effective to make.
This recipes is super easy, what it comes down to is throwing everything into a bowl, placing it on a baking tray and removing all the moisture to create crisp and hearty crackers. These can even be made raw by adding them in the dehydrator for a couple of hours, until they’re completely dry.
Stay tuned for some delicious (raw) vegan spread recipes coming your way so we can all have our own flax cracker party! Now let’s get baking, we want to bake these with love so they’ll take a little longer, so we better get started sooner than later!
For the time being you can try to eat them with this black hummus.