Recipe: Zen Flax Cracker

One of my favorite sources of fiber are basil seeds - specifically the organic ones from Zen Basil. They are the only organic edible basil seed brand in the USDA database. Zen Basil seeds also have nearly 2x more fiber, iron, potassium, and calcium than chia seeds. I keep them on my counter and sprinkle them on literally everything (yogurt, smoothies, lunch or dinner bowls etc.).

This recipe for the ZEN FLAX CRACKER includes ½ cup of Zen Basil seeds, which has 60g of fiber which is mind-blowing (to compare, ½ cup of flaxseed have ~22g of fiber).

Use my code DRCASEY for 10% off your next Zen Basil order!

Here is the reel! If you make it, tag me on Instagram @drcaseyskitchen and let me know what you think!

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Zen Flax Cracker

makes

About 35-40 crackers, but depends on how you cut them!

prep time

20 minutes

cook time

45 minutes to 1 hour

INGREDIENTS

• 1 1/2 cup whole flaxseeds

• 1/2 cup Zen Basil seeds (use code DRCASEY for 10% off)

• 1/2 cup sesame seeds 

• 1/4 cup nutritional yeast

• 1/4 cup psyllium husks

• 1 1/2 tsp dried thyme 

• 1/2 tsp garlic powder

• 1 tsp salt

• 1 tbsp apple cider vinegar 

• 1 cup filtered water

DIRECTIONS

1. Preheat the oven to 325 degrees Fahrenheit. 

2. You can choose to grind the flax seeds (in a spice grinder, I use this one) or just use the whole flax seeds. In this recipe (and the photos throughout) we used whole flax seeds and they came out great. It really just depends on the texture you are going for. 

3. In a large bowl, combine the flaxseeds, Zen Basil seeds, sesame seeds, nutritional yeast, psyllium husks, garlic powder, salt, and thyme. Add 1 cup water and 1 tbsp apple cider vinegar and stir until the mixture is fully combined.

4. Prepare two sheets of parchment paper (or silicon baking mats) to fit either one large baking sheet or two medium baking sheets. Place half of the dough on one of the sheets of parchment and cover with an additional sheet. Using a rolling pin, roll the batter to an even thickness, about 1⁄8 inch thick. Repeat with the remaining half of the dough. If you don’t have a rolling pin, you can use a water bottle! 

5. Bake for 45 minutes - 1 hour, or until crisp and firm. The crackers will continue to firm as they cool. Watch closely around 45 minute mark as you don’t want them to burn.

6. Break crackers up into smaller pieces or use a pizza cutter to cut into even squares. 

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