RUE’s Co-Principal Danny Seo is also a bestselling cookbook author and magazine editor! He shares one of his favorite dishes from the Naturally, Danny Seo magazine archives.
Somehow it just doesn’t seem fair that our most favorite foods are the least nutritious. Take heart! With the help of nutritious booster powders, you can add powerhouse ingredients and put a nutrient-dense spin on traditional treats—like these crackers. This recipe also trades processed foods and their empty calories for healthy whole grains and flours, unrefined sweeteners, and seasonal produce. It’s time to stop depriving yourself—and dig in.
Crispy Beet Super Food Crackers
Yields 2 dozen crackers
Gather
1 medium beet, peeled and grated (approximately 1½ cups)
1 cup oat flour
½ cup ground flaxseeds
1 tablespoon beet powder (available at any health food store)
2 tablespoons olive oil
¼ cup finely shredded nori (we like Eden Foods Nori Krinkles)
¼ cup pumpkin seeds
½ teaspoon flaky sea salt
1 teaspoon maple syrup
Make It
- Preheat oven to 350°F.
- In a medium bowl, add grated beets, oat flour, ground flax seeds, beet powder, and olive oil; stir to combine.
- Allow mixture to rest for 5 minutes.
- Using a tablespoon measure, scoop the batter and press flat into ⅛-inch-thick rounds on a parchment-lined baking tray.
- Sprinkle dough with shredded nori, pumpkin seeds, and flaky sea salt; press gently to set garnishes in place.
- Bake dough for 10 minutes, gently brush with maple syrup, and transfer to a wire rack and cook for an additional 20 minutes, or until the crackers are firm to the touch.
- Remove tray from oven and serve crackers the same day. Alternatively, cool crackers completely and transfer into an airtight container and store for up to 5 days.
Genius Hacks
- Save your beet or carrot pulp from juicing for use in your next cracker recipe.
- Flaxseeds make a great binder once ground. You can simulate the same effect by using ground chia seeds as well.
- Shredded nori adds a great umami flavor that complements the earthy beet tones.
