Best Banana Flax Crackers Recipes

FLAX SEED CRACKERS

Steps:

• Place flax seeds in mixing bowl. Add salt, garlic powder, onion powder, and cayenne. Pour in water. Stir. Cover with plastic wrap. Refrigerate overnight.
• Preheat oven to 200 degrees F (95 degrees C). Line a rimmed baking sheeting with a silicone mat or parchment.
• Transfer soaked flax seeds to prepared baking sheet. Spread out into a thin, flat rectangle, about 1/8 inch thick, using a spatula. Score the rectangle into about 32 small, rectangles.
• Bake in preheated oven until flax seeds have darkened and contracted slightly, about 3 hours. Cool in oven with door ajar. Break into individual crackers.

BANANA FLAX CRACKERS RECIPE - (4.3/5)

Steps:

• Preheat oven to 150° C (300° F) and lightly spray a whoopie pie (or cupcake) tin with cooking spray. Mix mashed banana, flax seed meal and flax seeds together. Drop teaspoonful portions into each whoopie pie (or cupcake) cavity. Press down the mixture in each cavity using either the bottom of a glass/cup or your fingers to form a thin, flat round. Take a pinch of sesame seeds and sprinkle over top of cracker mixture. Press seeds down gently. Bake for 20 - 22 minutes. Remove tin from the oven and turn out crackers onto a wire cooling rack to cool completely. Yield: 24 crackers When cooled, store in a zip lock bag or an air-tight container. They will last longer if stored in refrigerator.

BANANA CHIA CRACKERS

Steps:

• Combine ingredients in blender and process until smooth.
• Allow to sit for about 20 minutes until mixture begins to gel.
• Spread mixture about 1/8 in thick on parchment paper.
• Dehydrate at 145F for about 6 hours, or until fruit-leather-like consistency is achieved.
• Carefully peel from parchment and slice into cracker-sized pieces.
• Return to dehydrator for an additional 6 hours, or until crispy.
• Enjoy!

BANANA CRACKERS

Steps:

• Preheat oven to 450 and grease a 12x15 inch cookie sheet. In a med. size bowl using a pastry blender, mix butter, flour and 1/8 teaspoons salt together until crumbly.
• Using a fork, stir in Tabasco and banana.
• On a floured surface, knead mixture gently adding a small amount of flour if necessary to make the dough firm.
• Divide dough into half and roll out one half at a time on a floured surface until thin enough to cover prepared cookie sheet. Place dough on cookie sheet and sprinkle lightly with the coarse salt. Using a pastry cutter, cut through dough into 1" squares.
• Bake 6-8 minutes or until lightly browned.
• Remove crackers with a spatula and place on a wire rack to cool.
• Repeat with second half of the dough.