This cracker is a simple recipe as well as simple in taste. I love for my crackers to pack a punch in flavor but sometimes I want a cracker that is just really is a vehicle for other flavorful spreads or dips. I liken it to a saltine cracker. It doesn’t taste like one but a saltine is plain cracker that doesn’t lend much flavor and pairs beautifully with any topping. This recipes does just that.
The binder in this recipe is the ground flax. Once water is added it starts to thicken and almost has an elastic feel to it as you start to spread it around the dehydrator tray. This is normal.
In the food processor, fitted with the “S” blade, grind almonds, salt until fine.
Add flax seeds and pulse together.
Add water and extract. Process until well mixed. It will seem very thin at first. Let it rest for 15+ minutes. This will give the flax time to thicken.
Spread on the teflex dehydrator sheets and sprinkle with a coarse finishing salt.
Dehydrate at 145 degrees for 1 hour and then reduce temperature to 115 degrees (F) for about 8 hrs. Flip after 3-4 hours. At this point, score the crackers into desired shapes and sizes. Continue dehydrating until crisp.
Stores well for 2 weeks-1 month in an air tight container.
Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.