Make your own raw crackers with flax seeds, herbs, and vegetables. Dehydrating at a low temperature ensures that the ingredients in the Flax Seed Crackers retain their nutrients and enzymes. We enjoyed these recently with a vegan Cashew Cream- a delicious combination!
Ingredients:
1 cup sun dried tomatoes, soaked overnight
¼ medium red onion, minced
2 cloves garlic, minced
1-¼ teaspoon sea salt
1-½ teaspoon lemon juice
2 tablespoons fresh herbs, minced
1-½ cups mixed vegetables, chopped
2 cups flax seeds, soaked for 1-2 hours in 2 cups of filtered water
Directions:
Strain sun dried tomatoes from soaking liquid, reserving liquid. Blend all ingredients except flax seeds until almost smooth, leaving a few chunks for texture. Include the tomato soaking water in blender as needed to keep things moving. Transfer to a bowl, stir gelatinous flax seed mixture into puree.
Using a small spoon, dollop dots of batter on dehydrator sheet to make round crackers. Alternatively, spread about 1 to 1-½ cups of batter onto each 16”x 16” square dehydrator tray covered with parchment paper.
Dehydrate at 105 F at least 24 hours, or until crispy. Remove from dehydrator and serve or store.
Yields approximately 50 crackers. Crackers will keep for 1-2 months stored in an airtight container.
(Adapted from a Bauman College recipe)
Make your own raw crackers with flax seeds, herbs, and vegetables. Dehydrating at a low temperature ensures that the ingredients in the Flax Seed Crackers retain their nutrients and enzymes. We enjoyed these recently with a vegan Cashew Cream- a delicious combination!
Ingredients:
1 cup sun dried tomatoes, soaked overnight
¼ medium red onion, minced
2 cloves garlic, minced
1-¼ teaspoon sea salt
1-½ teaspoon lemon juice
2 tablespoons fresh herbs, minced
1-½ cups mixed vegetables, chopped
2 cups flax seeds, soaked for 1-2 hours in 2 cups of filtered water
Directions:
Strain sun dried tomatoes from soaking liquid, reserving liquid. Blend all ingredients except flax seeds until almost smooth, leaving a few chunks for texture. Include the tomato soaking water in blender as needed to keep things moving. Transfer to a bowl, stir gelatinous flax seed mixture into puree.
Using a small spoon, dollop dots of batter on dehydrator sheet to make round crackers. Alternatively, spread about 1 to 1-½ cups of batter onto each 16”x 16” square dehydrator tray covered with parchment paper.
Dehydrate at 105 F at least 24 hours, or until crispy. Remove from dehydrator and serve or store.
Yields approximately 50 crackers. Crackers will keep for 1-2 months stored in an airtight container.
(Adapted from a Bauman College recipe) ×
