Peach Bruschetta & Homemade Flax Crackers


Peach Bruschetta & Homemade Flax Crackers

Makes 4-5 servings


1 cup flax meal

1/2 cup almond meal

2 cups filtered water

2 TSPS dried oregano

2 TSPS dried basil

1 tsp garlic salt


  1. Combine everything in a bowl and stir to form a dough. Set aside for 5 minutes to allow the flax meal to thicken.

  2. Preheat the oven to 425 degrees.

  3. The dough should be sticky enough to pat into a ball but not so much that it sticks to your hands. If it sticks to your hands add some more almond meal.

  4. Spray a baking sheet with non stick oil and roll the dough with a rolling pin or flatten with your hands as thin as you want the crackers to be.

  5. Bake for 20-25 minutes until golden. Cut into squares or press down to break the cooked sheet into little pieces. Serve with fresh bruschetta or dip in soup!

Peach Bruschetta INGREDIENTS

6 fresh tomatoes

2 ripe peaches

1 cup fresh chopped basil

2-3 tbsps balsamic vinaigrette

2 tbsps balsamic glaze


  1. Wash and rinse everything then chop and place in a bowl.

  2. Stir together with balsamics and season to taste with salt and pepper. Place in the fridge for 15-20 minutes while the crackers bake. Serve with crackers or sliced bread.

  3. Store leftovers in the fridge up to 2 days.