Nutty Beet Stix
*PLEASE USE ORGANIC INGREDIENTS WHENEVER AVAILABLE*
1 1/2 cups Almond Flour
2 tsp extra virgen olive oil
6 tbsp water
1 1/2 cups chopped beets (chop into cubes)
1/2 tsp garlic powder
1/2 tsp salt (don't use if you make your own flour using roasted salted almonds)
1/2 cup pumpkin seeds
1.Pre Heat your oven to 350 degrees F.
2.Meanwhile heat the olive oil in a skillet over low heat. Add the diced beets and water and cook, stirring often approximately 5-8 minutes until the beets are slightly tender but still firm to the bite. Add a bit more water if necessary to keep the pan from getting too dry.
3.Combine the almond flour, garlic powder and salt (if using unsalted almonds).
4.Drain the beets, reserving any liquid.
5.Add the drained beets and the combined almond flour, garlic powder, and salt in a food processor, blender, with a fork, or just using your hands. If there isn't a full tablespoon of liquid left use water. Process until a rough dough forms.
6.Fold in the pumpkin seeds after you finish the processing.
7.Pat the dough into a rectangular shape either on parchment paper or a cookie sheet. You can top off the dough with another sheet of parchment paper or not and roll out the dough to about 1/8 inch thick rectangular shape. (If you are rolling out on parchment paper then you can now transfer to the baking sheet and remove the top piece of parchment paper.) Trim and jagged edges off with a pizza cutter and use scraps to fill in any splits or cracks.
8.Using a knife or pizza cutter score the dough into cracker shapes (either squares or long rectangles).
9.Bake for 12-15 minutes until firm to the touch and light brown around the edges of the crackers. Crackers can be stored in an airtight container…(but they probably won't be in that container very long because these are yummy).