Hey Folks! We're excited to welcome back Certified 21DSD Coach Donna Zurick. Donna's recipe is part of a series contributed by our Certified 21DSD Coaches. Enjoy! – Diane and Team
Many people who are looking to take the first step and try the 21-Day Sugar Detox worry about the things they will miss. Sometimes it’s just a matter of thinking about things differently, or making your own to find alternatives that are 21DSD-compliant.
These easy flax crackers fit the bill when you’re craving something crunchy, want something with your soup/salad, or need a portable snack for the office. Even better–they are pizza flavor!!
You can change up the flavorings as well, eliminating the sun dried tomatoes and/or varying the spices in the mix!
INGREDIENTS
- 2 cups whole flax seeds
- 1 cup ground flax seed
- 2 Tbsp sesame seeds (optional)
- 2 Tbsp chia seeds
- ½ cup sun dried tomatoes
- 2 cups water, divided
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 Tbsp dried basil
- ¼ tsp salt
DIRECTIONS
- Soak the tomatoes in 1 cup of the water for about 1 hour.
- Place the soaked tomatoes, basil, onion powder and garlic powder, along with the soaking water, into a blender and puree.
- Combine the flax seeds, chia seeds, sesame seeds and flax meal with the tomato puree and the additional cup of water in a large bowl. Let the mixture sit for 30 minutes. (The mixture will become thick and gooey.)
Dehydrator:
- Spread the mixture onto two dehydrating trays (be sure to use your non-stick sheets on top of the trays), about 1/4” thick. (Or as thin as you can without making holes.) Score your crackers as you want them.
- Dehydrate for 2 hours.
- Flip the crackers over onto the dehydrator tray, and remove the non-stick sheet.
- Dehydrate for an additional 4-6 hours, or until dry.
- Break into crackers and allow to cool before storing.
Oven:
- Cover 2 cookie sheets with aluminum foil. Spray or rub olive or coconut oil on the cookie sheets.
- Spread the mixture onto the two cookie sheets, about ¼” thick. Score your crackers as you want them. (I use a spatula to spread the mixture, but you can use your hands, just be sure to wet them before you spread.)
- Bake at 170 degrees. In about 2 hours, loosen the edges of the crackers and flip the crackers over and back onto the cookie sheet.
- Cook for an additional 6-8 hours, or until dry.
- Break into crackers and allow to cool before storing.
Donna Zurick found herself diagnosed with thyroid cancer at the age of 32. In the years following her treatment, she struggled to feel as good as she did before treatment, and that led her on a journey back to health through nutrition and lifestyle changes. She was inspired by what she learned and wanted to help others, so she became a Certified Holistic Health Coach & 21 Day Sugar Detox Certified Coach; she also holds a Masters in Health Science from Johns Hopkins University. She enjoys coaching clients both online/via Skype and in person. She feels that you can be healthy no matter where you are in life and often coaches those who feel they are “too busy” to be healthy or those who travel all the time.