Fruity Flax Snack’n Crackers (raw, vegan, gluten-free, nut-free)
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These are wonderful snacks to keep around the house. They are not overpowering in sweetness.
Just enough to satisfy your cravings.
- 2 cups flax seeds
- 4 cups young Thai coconut water
- 1 cup raisins
- 1 cup cranberries, dried
- 1 cup pineapple, dried
- 1 cup shredded coconut
- 3/4 cup ground flax seeds
- 1 Tbsp Ceylon cinnamon
- 1/4 tsp Himalayan pink salt
- Add all of the ingredients together in a large bowl except for the ground flax.
- You will be using the coconut water to help the flax create a gel, plus it will rehydrate the dried fruits. Add more coconut water if needed. You want about 1/4″ of liquid above the mixture.
- Soak for 8 hours
- Add the ground flax seeds and mix by hand real well.
- Let your mixture sit for about 15 minutes. This will give the ground flax time to really thicken things up.
- Spread 2 cups of mixture on the teflex sheet that comes along with your dehydrator.
- Dehydrate at 145 degrees for 1 hour, then decrease to 115 degrees for approx. 16 hours. This cracker won’t become crisp, it will remain chewy.
- Store in a glass container in the fridge to extent the shelf life.
The Institute of Culinary Ingredients™
- Why do I specify Ceylon cinnamon? Click (here) to learn why.
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Learn how to grind you own flax-seeds for ultimate freshness and nutrition. Click (here).
- 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.