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
Combine everything in a bowl and stir to form a dough. Set aside for 5 minutes to allow the flax meal to thicken.
Preheat the oven to 425 degrees.
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.
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.
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
Wash and rinse everything then chop and place in a bowl.
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.
Store leftovers in the fridge up to 2 days.