Caveman crackers
400 cals, 16p, 7c, 31f (per meal)
1 tsp (2g)
1/2 tbsp (9g)
1/2 tbsp (2g)
1 tbsp (2g)
1/2 tbsp, leaves (1g)
2 tbsp (18g)
2/3 cup (97g)
3 cup (336g)
1/2 cup (122g)
1
Preheat the oven to 350°F (180°C).
2
Add flax seeds to a blender and blend until it forms a flour-like consistency.
3
In a mixing bowl, combine all of the ingredients and mix until a dough forms.
4
Place the dough between two sheets of parchment paper and roll it out as thin as possible using a rolling pin.
5
Remove the top sheet of parchment and use a knife to score the dough into even-sized squares. Sprinkle some extra salt on top and gently press it into the dough.
6
Transfer the bottom sheet of parchment with the dough onto a baking sheet and bake for 10-20 minutes, or until the crackers are golden brown.
7
Allow the crackers to cool, then break them apart and serve.
8
Meal Prep Tip: Store extra crackers in an airtight container at room temperature for up to a week.