Raw Flax Seed Crackers

flax seed crackers 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)