Ingredients
- ¼ cup (60 ml) of avocado oil
- 10 celery sticks (40 g)
- 1 sprig (3 g) of fresh rosemary, stems discarded
- 2 sprigs (2 g) of fresh thyme, stems discarded
- 2 Tablespoons (30 ml) of apple cider vinegar
- 1 teaspoon (5 g) of Himalayan salt
- 3 cups (340 g) of ground flax seeds
Instructions
- Preheat your oven to 225°F (110°C).
- Line a baking sheet with parchment paper and set aside.
- Add the avocado oil, celery, rosemary, thyme, vinegar, and salt to a food processor and pulse until you have an even mixture.
- Add the flax and puree. Let it sit for 2-3 minutes.
- Transfer the batter to your prepared baking sheet and spread evenly, cut into cracker shapes.
- Bake for 60 minutes. Flip and bake for 60 minutes more.
- Enjoy!
Notes
All nutritional data are estimated and based on per-serving amounts.
Net Carbs: 1 g
Nutrition
- Calories: 92
- Sugar: 0 g
- Fat: 7 g
- Carbohydrates: 5 g
- Fiber: 4 g
- Protein: 3 g