Flax is one of those superfoods that provides so many health benefits. It is a plant protein that aids digestion and helps inflammation. Because the crackers are baked at a low temperature for up to 2 hours, plan accordingly. As far as the toppings go, guacamole is based on personal preference so feel free to improvise!
Serves 4
Prepare the oven and pan:
Preheat the oven to 250°. Line a large rimmed baking sheet with parchment paper.
Prepare the flax seeds:
In a medium mixing bowl, combine the flax seeds and water. Let sit for 15 minutes so the seeds become gelatinous. Then add the vinegar and salt and stir to combine.
Make the crackers:
Pour the mixture onto the baking sheet. Using a flat spatula, spread the flax seed mixture as thin as possible.
Bake the crackers:
Bake for 1 ½ hours to 2 hours. The longer the baking time, the crispier the crackers will be. Remove from the oven and cool.
Prepare the bacon shortly before the crackers are done:
In a small skillet, fry the bacon until crispy. Transfer to a paper towel lined plate and drain. Once cooled, chop into small pieces.
Prepare the other toppings:
In a small bowl, scoop out the avocado flesh. Add the red onion, cilantro, a pinch of salt (or to taste), a couple grinds of freshly cracked black pepper (or to taste) and a squeeze of lime (or to taste). Stir until just combined.
Serve the crackers:
Break the crackers into the desired sizes on a pan or serving platter. Dollop the guacamole over the nachos and garnish with the chopped bacon, red onion, cilantro and queso fresco. Serve the limes on the side.
The Flax Cracker Nachos are best served immediately after preparation.
Notes: Only use bacon that was raised humanely, does not contain nitrates or nitrites, has no sugar added and has no hormones or antibiotics added ever.
Related Recipes: Flax Crackers Oven Roasted Crispy Bacon
Ingredients
Directions
Prepare the oven and pan:
Preheat the oven to 250°. Line a large rimmed baking sheet with parchment paper.
Prepare the flax seeds:
In a medium mixing bowl, combine the flax seeds and water. Let sit for 15 minutes so the seeds become gelatinous. Then add the vinegar and salt and stir to combine.
Make the crackers:
Pour the mixture onto the baking sheet. Using a flat spatula, spread the flax seed mixture as thin as possible.
Bake the crackers:
Bake for 1 ½ hours to 2 hours. The longer the baking time, the crispier the crackers will be. Remove from the oven and cool.
Prepare the bacon shortly before the crackers are done:
In a small skillet, fry the bacon until crispy. Transfer to a paper towel lined plate and drain. Once cooled, chop into small pieces.
Prepare the other toppings:
In a small bowl, scoop out the avocado flesh. Add the red onion, cilantro, a pinch of salt (or to taste), a couple grinds of freshly cracked black pepper (or to taste) and a squeeze of lime (or to taste). Stir until just combined.
Serve the crackers:
Break the crackers into the desired sizes on a pan or serving platter. Dollop the guacamole over the nachos and garnish with the chopped bacon, red onion, cilantro and queso fresco. Serve the limes on the side.
The Flax Cracker Nachos are best served immediately after preparation.