Crackers and chips are two “foods” that generally contain lots of junk oils and fillers. Here’s a quick and easy recipe to make your own with no harmful oils.
Ingredients
1/2 cup parsnips, peeled and grated
1 teaspoon lemon juice
1 tablespoons fresh thyme
1 cup sunflower seeds
1/2 cup hazelnuts
1/4 cup flaxseed
1/4 teaspoon sea salt
Instructions
Preheat your oven to 400 °F, 350 °F if using convection oven
Peel and grate parsnips, squeeze lemon juice over, add thyme and set aside.
Place the sunflower seeds and hazelnuts into a food processor or high-speed blender and process until blended into a fine crumb.
Scrape into a bowl, add the flaxseed and sea salt and whisk until combined.
Add the parsnip mixture and using your hands mix until it comes together into a dough.
Roll the dough into a rectangular shape between two sheets of baking paper until about 0.1 inch thick.
Cut the dough into small squares and transfer with the bottom baking paper onto a tray.
Bake for about 12 min.
After 12 min check them, the ones on the edges should be ready by now, so snap them off. If you like you can separate the rest of the crackers at this point to bake more evenly and return them to the oven. Check every couple of minutes, it shouldn't take more than 5-10 minutes for the rest to be ready.
Remove from oven and leave to cool down.
Store in a fridge in an airtight container for up to a week.
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