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Beet Crackers With Flax Seeds (Vegan Gluten-Free) Recipe

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4 from 15 reviews

These vibrant and nutritious Beet Crackers with Flax Seeds are a perfect vegan and gluten-free snack. Made from pureed steamed beets, flax seed meal, and gluten-free flours, these crackers are packed with fiber, healthy fats, and antioxidants. Their crispy texture and subtle earthy flavor make them a delightful option for snacking or serving with dips.

  • Total Time: 40 minutes
  • Yield: 140 crackers

Ingredients

Beet Puree

  • 1 cup pureed beets (steamed beets + 4 tbsp water)

Dry Ingredients

  • ½ cup flax seed meal
  • 3/4 cup sorghum flour
  • 1/4 cup arrowroot starch
  • 2 tbsp chia seeds
  • 2 tbsp black sesame seeds
  • 1 tsp dried onion
  • ¼ tsp garlic powder
  • ½ tsp paprika
  • 1 tsp salt

Wet Ingredients

  • 3-4 tbsp avocado oil (optional, for crispiness)

Instructions

  1. Steam the Beets: Cut one large beetroot into quarters and steam for 15 minutes, or until tender when pierced with a fork. Reserve the steaming water.
  2. Prepare Beet Puree: In a blender, combine the steamed beets and 4 tablespoons of the reserved steaming water. Add avocado oil and flax seed meal. Blend until a smooth paste forms.
  3. Mix Dry Ingredients: Transfer the beet puree to a large bowl. Add sorghum flour, arrowroot starch, chia seeds, black sesame seeds, dried onion, garlic powder, paprika, and salt. Mix thoroughly to form a soft, sticky dough. Let rest for 10-15 minutes to absorb moisture.
  4. Preheat Oven and Roll Dough: Preheat the oven to 375°F (190°C). Using half of the dough at a time, roll it out between two sheets of parchment paper to about 1/16 inch (1.5-2 mm) thickness for crisp crackers.
  5. Bake Initial Layer: Remove the top parchment sheet and transfer the dough (with parchment) onto a baking sheet. Bake for 5 minutes to set the dough.
  6. Cut Shapes and Continue Baking: Remove from oven and cut into desired shapes using a cookie cutter or pizza cutter while the dough is slightly firm. Return to oven and bake for an additional 20 minutes (total 25 minutes).
  7. Cool and Harden Crackers: Remove edges, and if some crackers aren’t fully crisp, turn the oven off, close the door, and let the crackers dry and harden in the residual heat for about 30 minutes.

Notes

  • Use parchment paper to prevent sticking and ease transfer.
  • Rolling the dough thin is key to achieving crispiness; thicker layers yield softer textures.
  • Avocado oil improves crispness but is optional for oil-free.
  • You can store crackers in an airtight container for up to a week.
  • Feel free to customize seasonings for different flavor profiles.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Vegan Gluten Free
  • Diet: Vegan

Find it online: https://monicarecipes.com/beet-crackers-with-flax-seeds-vegan-gluten-free-recipe/