Flax Snackers | SweetLeaf®


  • 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)
  • Optional
  • 1 Tbsp. organic almond or cashew butter, for topping
  • Directions

    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.

    Nutrition Facts

    • Per Serving: 2 crackers
    • Calories: 88
    • Carbs: 10g
    • Fats: 5g
    • Protein: 3g
    • Sodium: 1.5mg
    • Sugar: 6g