New Beetroot Crackers

I have done this packaging as continuation of the previous designs. I have chosen beetroot as seems attractive to me.

In reality I have tried beetroot crisps, but they weren’t very tasty.

I am adding a recipe, if you want to prepare it yourself.

I have notice the flaxeed, I have also created packaging for that one too.

Flaxseed Beetroot Crackers

100g ground almonds or Sun Flour.
60g grated raw beetroot (use a food processor or the fine teeth on a hand grater. …
90g whole flaxseed.
1tsp garlic powder or finely grated fresh garlic.
1tbsp herbs or spices, such as fennel seeds, herbes de Provence or fresh or dried thyme or rosemary.
1⁄2tsp sea salt

How To:
1.Preheat the oven to fan 180°C/Gas mark 6, if using.

In a large bowl, combine all the ingredients with your hands to make a dough, but don’t overmix otherwise it becomes too moist.
Bring the dough together into a ball and roll it between 2 sheets of baking parchment to a 3mm thickness. When rolling out, try and roll into a neat rectangle with straight edges as this will make it easier to snap off good-sized, evenly baked crackers.
Keeping the top layer of baking parchment in place, gently mark the dough through the paper into 5cm squares with the back of a knife, without breaking the paper. Carefully peel back the top piece of baking paper.
Transfer the bottom layer, with the scored cracker dough, directly onto the oven shelf, rack or dehydrator. (If using the dehydrator, dehydrate at 45°C for 8 hours until crisp.)
Bake in the oven for 12 minutes, then check the crackers. The ones on the outside will be nicely toasted and golden, so snap these off and put to one side (they will crisp up as they cool). Return the rest of the crackers to the oven for a few more minutes, until also crisp and toasted.
Leave the crackers to cool on a wire rack for 20 minutes, then finish snapping them and enjoy alone or serve with dips. These will keep for 1 week in a sealed container in the fridge.