- 1 tsp. SweetLeaf® Stevia Sweetener
- Olive oil or avocado oil spray
- 1 cup milled flax seeds, cold
- 2 tsp. Ceylon cinnamon
- 1/2 tsp. ground ginger
- 1.2 cups cran-water (1 oz water with 8 oz unsweetened cranberry juice)
- 1 Tbsp. organic almond or cashew butter, for topping
Preheat oven to 275 degrees F. Lightly coat a cookie sheet with oil spray.
Mix dry ingredients in a medium bowl. Add the cran-water and let stand for 5 minutes. Stir the mixture vigorously with a fork for about 5 minutes, or until seeds stick together. Let mixture rest for 5 minutes.
Spoon the flaxseed mixture onto the prepared cookie sheet. Cover with waxed paper and use a rolling pin to flatten the mixture out to the sides of the cookie sheet. When the mixture is evenly distributed, remove and discard waxed paper. Use a knife or pizza cutter to score the mixture into 16 sections.
Bake for 60-90 minutes, or until the crackers lift off the cookie sheet and break apart easily. Store crackers in an airtight container at room temperature.
Serving size is 2 crackers
Recipe featured in The New Fat Flush Plan by Ann Louise Gittleman, Ph.D., C.N.S.