RESET Spicy Seed Crackers


Makes approx 54 crackers / Approx 1 carb each
  • 3T. Organic Ground Flax Seed
  • 1/2 Cup Water
  • 1/2 egg white from one egg, beaten
  • 1 T. Organic Sesame Oil
  • 1 Cup Organic Garbanzo Bean Flour
  • 1/2 t. Sea Salt
  • 1 1/2 t. Ground Organic Chinese 5-Spice
  • 1 1/2 t. Organic Chili Powder
  • 2 t. Organic Fennel Seeds
  • 1/2 t. Organic Garlic Powder
  • 1/4 t. Organic Cayenne Powder
  • 1 T. Organic Black Sesame Seeds (for the top of the crackers)
  • 1 1/2 t. Course Sea Salt (for the top of the crackers)
  1. Preheat Oven to 350
  2. Prepare a baking sheet (approx 13" x 18") with a non-stick Silpat or Exopat liner.
  3. In a small bowl, mix the water, the egg white. Add the sesame oil & the ground flax seed. Blend & set aside for 10 minutes.
  4. In a medium bowl, mix together the garbanzo flour, fennel seeds and the remaining spices (salt, Chinese 5-spice, chili powder, garlic powder & cayenne powder).
  5. When the 10 minutes are up, blend the wet ingredients into the dry. The end result will be a very sticky dough.
  6. Get your hands wet so you can handle the sticky dough.
  7. Start spreading the dough out evenly on the non stick baking liner, getting your hands wet as needed. Try to get the dough as even and thin as possible.
  8. With a sharp knife, gently cut through just the dough into cracker sized squares (making sure not to cut or score the non-stick liner.) I cut 6 rows by 9 rows of crackers, making 54 total.
  9. Sprinkle the black sesame seeds and the course sea salt on top of the crackers.
  10. Bake for approximately 30-45 minutes. Check frequently to see if your baking sheet needs to be rotated to keep the cooking even. The goal is to get the crackers crisp and slightly browned. If the crackers bend or are chewy, they're not ready (because they won't be crisp later either). Some crackers might be ready before others, so watch them carefully and take them out accordingly.