Crispy Beetroot Crackers with Flax Seeds -

beetroot or beet crackers with seeds veggie crackers

Crispy Beetroot Crackers with Flax Seeds

Crispy homemade beetroot crackers made with beet puree, flax, chia, and sesame seeds. These gluten-free vegan beet and seed crackers are thin, savory, naturally colorful, and easy to bake for a crunchy homemade snack.

Course Appetizer, Snack

Cuisine American, Clean Eating

Prep Time 10

Cook Time 25

Resting Time 10

Total Time 45

Servings crackers

Calories 38.4kcal

Author Olga Caz

Ingredients

1 cup pureed beets steamed beets + 4 tbsp water
½ cup flax seed meal
¾ cup sorghum flour
¼ cup arrowroot starch
2 tbsp chia seeds
2 tbsp black sesame seeds
1 tsp onion dried
¼ tsp garlic powder
½ tsp paprika
1 tsp salt
3-4 tbsp avocado oil optional, but helps with crispiness

Instructions

Cut 1 large beetroot into quarters and place into the pot or steamer. Allow to steam for 15 minutes, or until they feel tender when pierced with a fork. Keep the water for later.
To a blender add the steamed beets and 4 tbsp of the water (that was used for steaming, it still has some vitamins leaked in there). Add the oil and the flax seed meal and blend until you get a smooth paste.
Transfer to a large bowl and mix the rest of ingredients to form a soft sticky dough. Let it rest for 10-15 minutes to absorb the moisture.
Preheat the oven to 375 F. Use half of the dough and roll out with a rolling pin between two parchment papers. The layer should be about 1/16 inch (or 1.5-2 mm) thick. If your dough is too thick, you’ll end up with softer crackers that resemble a bread stick more than a true cracker.
Remove the top paper, pick up the bottom parchment and slide it onto a baking sheet and bake for 5 min.
Then take it out and using a cookie cutter or a pizza cutter, form the shapes you want. It's easier to cut when the dough is more solid. You can also lightly prick the crackers with a fork to help steam escape.
Return to the oven and bake for about 20 minutes more, or until crisp around the edges. Remove any crackers that finish first.
Dry the centers: If the middle crackers remain soft, turn off the oven and leave them inside for another 20–30 minutes.
The residual heat helps dry them without quickly browning the edges.

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Notes

For crisp crackers: roll the dough only 1.5–2 mm thick.
Oil: optional, but the crackers are noticeably crispier with it.
Flour: sorghum gives the best result. Millet, buckwheat, oat, or rice flour can be tried, but moisture absorption will vary.
Storage: cool fully before storing airtight at room temperature.
If they soften: briefly re-crisp in a low oven.
Beet pulp: blend with enough water to approximate the consistency of thick cooked beet puree before measuring 1 cup; moisture may need adjustment.

Nutrition