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 105 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).
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.