Rosemary Crispbread

July 09, 2014

The healthy cracker

3/4 cup pumpkin seeds
3/4 cup flax seeds
3/4 cup sesame seeds
3/4 cup almond flour
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons fresh rosemary, finely chopped
1/4 cup grapeseed oil
1/3 cup water

Preheat oven to 350 degrees F. Add 1/2 pumpkin and all the flax seeds to a food processor, process for 15-20 seconds. Transfer to a mixing bowl. To the same mixing bowl add the rest of the pumpkin seeds,...
See the full directions on my site

Nutritions

Calories
477

Sodium
1186mg
49% DV

Fat
28g
44% DV

Protein
15g
30% DV

Carbs
11g
4% DV

Fiber
6g
24% DV