These make a good all around snack cracker because they pair with just about any kind of spread or dip. When that craving for BBQ chips sets in, just reach for one of these instead. They are so much more nutritious for your body and are just as tasty. Create them on the crunchy side and keep them around the house for munching. To your health!

BBQ Flax Seed Crackers

Ingredients:
1 cup flaxseed meal
1 cup soaked and dehydrated almonds
3 tbsp. olive oil
¼ tsp. Himalayan sea salt
½ tsp. onion powder
½ tsp. garlic powder
1/8 tsp. black pepper
2 tbsp. nutritional yeast
1 tsp. barbeque seasoning
1 cup filtered water

Directions:
Place the flax seed in a coffee grinder and grind until flour consistency. Place the almonds in a Cuisinart with an S blade. Grind until they turn into flour. Do not over mix. Place the almond flour, oil, salt, onion powder, garlic powder, black pepper, nutritional yeast, BBQ seasoning, and water into a Cuisinart. Blend until it forms a ball. Add the flax flour and blend until evenly distributed. Remove the dough and roll it in plastic wrap. Place into the freezer for 30 minutes. Remove from the freezer and put a teflex sheet on a chopping block. Place the dough on the sheet and then put another teflex sheet over the top of the dough. Roll it with a rolling pin until the batter is ¼ “ thick. Remove the top teflex sheet and score the crackers. Place them onto a dehydrator tray. You may need more than 1 dehydrator tray. Place them in the dehydrator for 1 hour at 145 degrees. Remove them from the dehydrator and flip them over onto another tray. Put them back into the dehydrator at 115 degrees for 8 hours. Check to see how crispy you want them and dehydrate accordingly. Remove from the dehydrator and place them onto a chopping block. Cut through the crackers.

Store in an air tight container in the refrigerator for 5 to 7 days. Will last a month in the freezer.

Makes 50 2”x2” crackers