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Flax Cracker – Zucchini based

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I can’t really share a precise measurements of ingredients with you on this, but I wanted to share it with you just to show you how easy it is to make any type of crackers.  I often refer to these as “clean out fridge flax crackers”.   Not a very cleaver name but it’s to the point.  Don’t be afraid of experimenting.   I am to the point where I literally never follow a recipe for these anymore.

These are approx. measurements:

Ingredients:

  • 4 cups shredded zucchini
  • 1 cup sun-dried tomatoes, rehydrate
  • 1 red onion – diced
  • sea salt
  • garlic powder
  • ground chili powder
  • 1 1/2 cups ground flax meal (enough to really thicken it up)


Preparation:

  1. Rehydrate the sun-dried tomatoes in enough hot water to cover them. Soak them while you pull the rest of the recipe together.
  2. Shred the zucchini in the food processor with the grater blade.  You can also use a hand held grater just watch those knuckles!
  3. After soaking the dried tomatoes, drain the soak water but keep it aside, just in case you need to add more moisture to the batter.
  4. In a food process, fitted with the “S” blade, combine the zucchini, sun-dried tomatoes, onion, salt garlic powder and chili powder.  Process until the zucchini is blended with everything else.  Add the ground flax and pulse together.  If the batter is to thick, add a little of the left over soak water.  About 2 Tbsp at a time.  The batter should be thick but spreadable.
  5. Place 2 1/2 cups of batter per teflex dehydrator sheet.  Dehydrated at 115 degrees (F)  for about 16 hrs.  This will depend on how thick you make them.  About half way through their drying process we took them out and scored them into squares to help break them into crackers once they were dried.
  6. Storage: Break apart and place in a glass jar with a lid that seals.

*****Facts on Flax*****

Flax Seed Storage

  • Whole flax seed should be stored in a cool, dark, dry place. Many people choose to store it in the refrigerator or freezer to be on the safe side. Flax meal should be stored in the freezer and used up within a few weeks.


Tips for Using Flax Seed

  • Drink plenty of water. There is so much soluble fiber in flax that it is important to drink plenty of water
  • when eating flax products, otherwise constipation may result.
  • Remember to start slowly if you aren’t used to a high fiber diet.
  • If you purchase the whole seeds, you need to grind them up to get the benefit.
  • Flax is often used as an egg substitute in baked goods for people who can’t or choose not to eat eggs.
  • This is because of the soluble fiber, which adds structure to the food.
  • About 2/3 to 3/4 cup of flax seed yields 1 cup of flax meal. With my grinder, it’s 3/4 cup, and my recipes
  • reflect this.


Flax Seed is High in Fiber

  • You’d be hard-pressed to find a food higher in fiber — both soluble and insoluble — than flax. This fiber is probably mainly responsible for the cholesterol-lowering effects of flax. Fiber in the diet also helps stabilize blood sugar, and, of course, promotes proper functioning of the intestines.

Recommended Daily Usage

  • To get the maximum benefits from Omega-3 golden flax seeds add 3 tbsp of ground flax seed to your daily diet. Add them to you cereals, smoothies, soups….anything! They really don’t have much of a flavor to them at all.

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10 thoughts on “Flax Cracker – Zucchini based

  1. Xeque Wales says:

    Hi! I tried making a batch of crackers similar to this. I’m new with using my dehydrator. I was wondering if there are any tips to make sure these don’t stick to the sheets too much? One of my thoughts was that my batter wasn’t dry/thick enough, probably could haves used more flax seeds. But there may be something else I missed.

    Thanks!

    • amie-sue says:

      Hello Xeque,

      What type of dehydrator do you have? Are you using teflex sheets? Can you share the recipe with me? Beyond that, I am not sure what to say. I normally never have a problem with much of anything sticking to the teflex sheets. Would be happy to help, just need more info! amie sue :)

  2. Ana says:

    Are the ground flax seeds supposed to soak overnight to make a batter in this recipe? Or you just put the ground flax right in? Thanks.

  3. cathy says:

    I don’t own a dehydrator. What would be the conversion (temp and time) to use the oven? Thanks!

    • amie-sue says:

      Good evening Cathy,
      I am sorry that it took me all day to get back to you. I was away from the computer all day (shivers at the thought) haha. Anyway, to answer your question… When using an oven what temp and time would I use in making the flax cracker? I personally haven’t ever cooked these in the oven so I can’t back up exactly how they turn out but my suggestion is to turn your oven on the lowest temp possible, this will vary between different ovens. Place the crackers on a cookie sheet and place on the middle rack. Keep the door ajar just a little bit, this will help bring the temp down a bit (specially if you want to keep them as raw as possible) BUT do keep in mind that there is a high chance that they will cook beyond being “raw”. They will still be good for you though and a better alternative to store bought crackers. :) Bake for maybe 8-10 mins. Keep a very close eye on them though so they don’t burn. I hope this helps and if you try it, please let me know how it went. Have a great day, amie sue

  4. crystal says:

    Your picture seems to have small seeds in the mix. I can’t see them on the recipe or did you add some whole flax to the mix? Thanks :)

    • amie-sue says:

      Hi Crystal, it could be just the ground flax not being completely ground. :) I made this cracker many years ago. Have a great day! amie

  5. Becky says:

    Did you blend everything in a food processor first? I didn’t see any chunks of tomatoes etc in the picture.

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