The hardest part of the Live Dirty, Eat Clean Plan for some people is giving up their beloved bread. Fear not! These gluten-free but tasty flatbread-style crackers are the perfect complement to soups, salads, hummus, frittatas, and more.
1 tablespoon flax meal
3 tablespoons cool water, plus ¾ cup warm water
½ cup chickpea flour
1 cup almond flour
½ cup brown rice flour
2 tablespoons olive oil
1½ teaspoons sea salt
2 tablespoons sesame seeds
¼ teaspoon ground turmeric
¼ cup fresh flat-leaf parsley, chopped
1 tablespoon chopped chives
1 tablespoon raw honey
PREHEAT THE OVEN to 325°F. Line a baking pan with parchment paper.
IN A SMALL BOWL, mix the flax meal with the 3 tablespoons of cool water. Let the mixture stand for 10 minutes until a gel-like consistency forms. This makes a flax “egg.”
IN THE BOWL of a food processor, combine flax “egg,” flours, olive oil, and 1 teaspoon salt. Pulse 10 times. Add in 1 tablespoon of the sesame seeds, the turmeric, parsley, chives, and raw honey and pulse until combined. With the processor running, slowly pour in the ¾ cup warm water and process until the dough comes together. The mixture should resemble a thick batter. Spread evenly on the parchment-lined baking sheet with a spatula until the dough is paper thin. Sprinkle the remaining 1 tablespoon of sesame seeds and additional ½ teaspoon of sea salt on top. Bake for 25 minutes, or until the edges become firm and the crackers are golden brown. Remove the tray from the oven and allow to cool before breaking into bite-size pieces. The crackers can be kept for up to 4 days in an airtight container. Toast before serving, for optional crispiness.
Recipe by Elise Museles of Kale and Chocolate. First appeared in The Microbiome Solution (Penguin 2015).