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:
- 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)
- Rehydrate the sun-dried tomatoes in enough hot water to cover them. Soak them while you pull the rest of the recipe together.
- Shred the zucchini in the food processor with the grater blade. You can also use a hand held grater just watch those knuckles!
- 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.
- 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.
- 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.
- 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.