Banana Flax Crackers Recipe 435

BANANA CRACKERS

Steps:

• Preheat oven to 450 and grease a 12x15 inch cookie sheet. In a med. size bowl using a pastry blender, mix butter, flour and 1/8 teaspoons salt together until crumbly.
• Using a fork, stir in Tabasco and banana.
• On a floured surface, knead mixture gently adding a small amount of flour if necessary to make the dough firm.
• Divide dough into half and roll out one half at a time on a floured surface until thin enough to cover prepared cookie sheet. Place dough on cookie sheet and sprinkle lightly with the coarse salt. Using a pastry cutter, cut through dough into 1" squares.
• Bake 6-8 minutes or until lightly browned.
• Remove crackers with a spatula and place on a wire rack to cool.
• Repeat with second half of the dough.

4-INGREDIENT BANANA FLAX COOKIES

Steps:

• 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or grease a cookie sheet.
• 2. In a bowl, mash the banana until it gets to a sticky texture.
• 3. Add in flax seeds, pumpkin seeds, and raisins into the bowl and mix thoroughly.
• 4. Drop about 1/2 tablespoon drops of the batter onto the baking sheet. (I used a small soup spoon for this.) Flatten the batter into a round cookie shape.
• 5. Place the cookies into the oven and bake for about 20-22 minutes or until the edges turn into a nice brown color.
• 6. Remove from the oven and let cool. Enjoy!

BANANA FLAX CRACKERS RECIPE - (4.3/5)

Steps:

• Preheat oven to 150° C (300° F) and lightly spray a whoopie pie (or cupcake) tin with cooking spray. Mix mashed banana, flax seed meal and flax seeds together. Drop teaspoonful portions into each whoopie pie (or cupcake) cavity. Press down the mixture in each cavity using either the bottom of a glass/cup or your fingers to form a thin, flat round. Take a pinch of sesame seeds and sprinkle over top of cracker mixture. Press seeds down gently. Bake for 20 - 22 minutes. Remove tin from the oven and turn out crackers onto a wire cooling rack to cool completely. Yield: 24 crackers When cooled, store in a zip lock bag or an air-tight container. They will last longer if stored in refrigerator.