Cheezy Flax Crackers Recipes
CHEESY CEREAL CRACKERS
Provided by Food Network
Time 30m
Yield 4 to 6 servings (4 cups)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Pulse the cereal squares in a food processor until very fine. Add the flour, Pecorino Romano and Parmesan and pulse a few more times to combine. Add the butter and pulse until combined. Turn on the food processor and add the olive oil and 1/4 cup of heavy cream, then add a tablespoon of heavy cream at a time until the mixture comes together into a dough.
- Dump the dough out onto a lightly floured surface and roll it out with a rolling pin (about 1/8 inch thick). Transfer to the prepared baking sheet and cut into squares with a pizza roller. Bake until golden, about 10 minutes.
CHEEZY FLAX CRACKERS
This is a raw vegan recipe for crackers. These crackers were inspired by one of my childhood favorites, 'Cheez-Its®'.
Provided by RachelRaw
Categories Crackers
Time 18h15m
Yield 12
Number Of Ingredients 8
Steps:
- Puree flaxseed, cashews, red bell pepper, carrot, garlic, lemon juice, sea salt, and agave nectar in a food processor.
- Spread mixture onto nonstick food dehydrator sheets and place into food dehydrator following manufacturer's instructions.
- Dehydrate until dry and crisp, about 18 hours. Flip crackers on sheets after 6 hours.
- Break sheets into pieces for serving.
Nutrition Facts : Calories 209.8 calories, Carbohydrate 12.6 g, Fat 16.2 g, Fiber 7.8 g, Protein 6.6 g, SaturatedFat 2 g, Sodium 158.1 mg, Sugar 1.8 g
CHEEZY FLAX CRACKERS
This is a raw vegan recipe for crackers. These crackers were inspired by one of my childhood favorites, 'Cheez-Its®'.
Provided by RachelRaw
Categories Crackers
Time 18h15m
Yield 12
Number Of Ingredients 8
Steps:
- Puree flaxseed, cashews, red bell pepper, carrot, garlic, lemon juice, sea salt, and agave nectar in a food processor.
- Spread mixture onto nonstick food dehydrator sheets and place into food dehydrator following manufacturer's instructions.
- Dehydrate until dry and crisp, about 18 hours. Flip crackers on sheets after 6 hours.
- Break sheets into pieces for serving.
Nutrition Facts : Calories 209.8 calories, Carbohydrate 12.6 g, Fat 16.2 g, Fiber 7.8 g, Protein 6.6 g, SaturatedFat 2 g, Sodium 158.1 mg, Sugar 1.8 g
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