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I once heard if you feel like you need a snack, and veggies don’t cut it, then you don’t really need a snack. Whoever said that clearly has some sort of snack complex because when I need a little something between meals, I’m usually not reaching for some lettuce. But snacks don’t have to derail healthy habits! When I’ve got the PM munchies, I reach for these lemon rosemary flaxseed crackers.
When I need serious portable snacks, I love combining these squeaky clean paleo crackers with Lorissa’s Kitchen Products Korean Barbeque Premium Steak Strips. It’s the perfect combination of savory and crunchy with the oh-so-tender and slightly sweet steak strips.
I’m a big fan of Lorissa’s Kitchen Products because of their commitment to provide healthy, high-protein snacks with 100% grass-fed beef, no preservatives, no added msg, no nitrites, and gluten-free. And they are SO tender, chewy, and flavorful!
I found these at my local Walmart as I was checking out (toddler in one arm, steak strips in the other). Thank goodness these have 11 grams of protein for all that 25+ pound baby carrying.
Any other crunch cravers out there? I don’t know what it is, but I need that crunch in my life. Maybe it’s a texture thing, maybe it’s all in my head? All I know is that whenever I have crackers or chips in front of my face, all bets are off. I don’t care if they are made from plastic, or wood chips, or shards of glass – just get into my mouth.
These lemon rosemary flaxseed crackers definitely satisfy that crunch, with a salty and lemony finish that tastes great by itself, or paired with steak strips. The rosemary is subtle and adds just an extra element of flavor for traditional flaxseed crackers. And you don’t need any special equipment or technique to make your own flaxseed crackers at home. I make mine in a food dehydrator, but you could certainly do it in the oven too. I’ll tell you how!
Pour two cups of water in a medium bowl and add one cup of flaxseeds. Mix and let sit for at least one hour (or as long as overnight). The seeds should absorb the water and the mixture should feel almost gel-like. Add the Himalayan salt, chopped rosemary, and lemon juice, then pour a thin layer on a fruit roll sheet for your food dehydrator OR a large baking sheet lined with parchment paper.
Dehydrate at 115 degrees for 12-15 hours, until the sheet of flaxseed is crispy and the bottom is no longer wet. If you are making the crackers in the oven, preheat at 325 degrees and bake for 45-60 minutes. Once the flaxseeds are cracker consistency, simply break off the sheet into small-bite sized portions.
Want to try these crunchy babies paired with Lorissa’s Kitchen Premium Steak Strips? Entire the #SavvySnackingSweepstakes below for your chance to win a $100 Walmart gift card!
‘Cause why not go on a shopping spree? Just grab your purse, take some crackers and steak strips to snack on in the car, then wander the aisles aimlessly – without your kids. Because if you’re a mom you know, it’s the simple things in life….Like looking at new makeup, or checking out the latest in shower curtains, or grabbing more lemons and fresh rosemary for your second batch of lemon rosemary flaxseed crackers.
There’s no doubt that these crunchy omega-3 power crackers paired with a healthy source of protein will satisfy all your snacky desires and keep you full and fueled!
Lemon Rosemary Flaxseed Crackers
- 1 cup flaxseeds
- 2 cups water
- 1/2 teaspoon pink Himalayan salt
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon lemon juice
- Pour 2 cups of water in a medium bowl and add 1 cup flaxseeds. Mix and let sit for at least one hour (or as long as overnight). After the mixture has set, the water in the mixture should form a gel-like consistency
- Add the Himalayan salt, chopped rosemary, and lemon juice, then pour a thin layer on a fruit roll sheet for your food dehydrator OR a large baking sheet lined with parchment paper
- Dehydrate at 115 degrees for 12-15 hours, until the sheet of flaxseed is crispy and the bottom is no longer wet
- If you are making the crackers in the oven, preheat at 325 degrees and bake for 45-60 minutes
- Once the flaxseeds are cracker consistency, simply break off the sheet into small-bite sized portions