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Italian Sun-Dried Tomato Flax Cracker (raw, vegan, gluten-free, nut-free)

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Italian-Sun-Dried-Tomato-Flax-Cracker-featureOh the simplicity of flax crackers. It doesn’t really take much to turn a simple flax cracker into something pretty amazing. In this recipe, the sun-dried tomato powder is what gives it a nice “tang” on the tongue.

Since creating this recipe, I am finding tomato powder to be much more available in grocery stores. But it all depends on where you live and for some it may be a real challenge to find.

If you find yourself in this predicament, fear not,  you can make your own and it is simple to do. You will need sun-dried tomatoes that are not packed in any liquid. They need to be dry. Place them in a spice or coffee grinder and process until it reaches a nice powder.  I used my Bullet for this recipe and it worked like a charm.

You will notice in this recipe that you use less water in the soaking process of the flax seeds.  This is so you can make a denser cracker that can hold up to a good dip or spread.  This is to make up structurally for the lack of raw veggies in this recipe.  But you can be sure this cracker, while it may appear to be plain and simple, packs a wonderful savory punch with an Italian flare.

I used a combination of ground and whole flax seeds. In order for the body to absorb their nutrients they either need to be fresh ground or soaked in water. You will be doing both of those techniques, so be rest assured that your body will be loaded with wonderful omega’s and fiber.  I hope you enjoy this recipe. Blessings, amie sue

Italian-Sun-Dried-Tomato-Flax-Cracker-2Ingredients:

yields 50 crackers

  • 1 1/2 cups flax-seeds
  • 1/2 cup ground flax seeds
  • 2 1/2 cups water
  • 1/2 cup dried tomato powder
  • 1/4 cup minced onion
  • 2 Tbsp Brags Aminos or Tamari
  • 2 Tbsp fresh lemon juice
  • 2 tsp Italian seasoning
  • 2 garlic cloves, minced

Preparation:

  1. In a large bowl, combine the flax seeds, ground flax, water, tomato powder, minced onion, Tamari, lemon juice, Italian seasoning, and garlic. Mix well, making sure that there isn’t any lumps.
    • Set aside to allow the flax to start doing its magic.
    • Once the water is fully absorbed and the batter is nice and thick, it is ready.
    • If you don’t have fresh garlic you can use 1 tsp garlic powder.
  2. Line the dehydrator trays with non-stick sheets.
    • If you don’t have teflex sheets you can use parchment paper. Don’t use wax paper,  they will stick!
  3. Using the 2 Tbsp size cookie scoop,  dip the scoop into the batter and level it off with a spatula.  So have the cookie scoop in one hand and a spatula in the other.  In time you will create a steady rhythm.
    • Place the cracker batter on the non-stick sheet with a little space between them.  The batter will spread out a bit.
    • If you have an Excalibur 9 tray dehydrator, you can fit 25 crackers per tray.
    • Continue this process until you have used up all the batter.
    • Alternatively, you can just spread the batter on the non-stick sheet into one large sheet, then score into desired sizes.
    • Sprinkle coarse sea salt on top.
  4. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for approximately 5-8 hours.
    • Flip the non-stick sheet over onto the mesh sheet and peel the teflex off.  Continue drying for another 10 hours or until dry.
  5. Once they are done and cooled, place in an airtight container.

Culinary Explanations:

  • 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.
Italian-Sun-Dried-Tomato-Flax-Cracker-1

The picture above is the crackers ready to head into the dehydrator. Below, is what they look like coming out.

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Up close and personal.

Up close and personal.

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11 thoughts on “Italian Sun-Dried Tomato Flax Cracker (raw, vegan, gluten-free, nut-free)

  1. Dee says:

    Hi Annie Sue..this looka delicious! I have an Excalibur, but it appears my sheets are different from yours..I have some reddish, rubbery sheets and then the mesh sheets..What are Teflax? My flax crackers always come out rubbery and chewy..could it be due to the rubbery sheets? I bought the dehydrator from Craigslist…

    • amie-sue says:

      Morning Dee…Amie Sue, not Annie Sue. haha But not a worry, I was always called Annie growing up because the “M” looked like 2 “N”s. :) What brand is the dehydrator? Do you transfer the crackers over to the mesh part way through the process so that they finish drying on the mesh sheets?

    • Dee says:

      I have an Excalibur..and so sorry about the name, it does look like 2 n’s :-)

      • amie-sue says:

        No worries Dee….Annie, Amie, I come to about any name. haha I had asked in my comment to you if you transfer the crackers over to the mesh part way through the process so that they finish drying on the mesh sheets? I don’t see the rubber sheets being all that different in the end result from the teflex sheets. I assume (not knowing exactly what you have) that the only difference is the material it is made of and the thickness of it. But flipping your crackers over onto the mesh sheets part way through the process will help crisp things up. If you are following my recipes and are not achieving the crispy texture, let me know what recipe and I will see if I can help you. If you are using someone else’s recipe, then it is a bit harder for me to help…unless you share that recipe with me so I can evaluate it. Keep in touch! amie sue

  2. Sandy says:

    Hi Amie Sue,

    How do you get dried tomato powder?

    I am new to all this.

    Thanks,
    Sandy

    • amie-sue says:

      Sandy,
      I covered that in the write up about the recipe. Use dried sun-dried tomatoes and grind them in a Bullet, coffee or spice grinder till it reaches a powder form. Very easy!

      • Vienna says:

        I couldn’t find the info either – it’s because it says “see below” when actually the info about the sun dried tomato powder is above, in the introduction.

  3. Karalee says:

    I love your recipes! I keep reading that flax seeds need to be ground Into meal before using in recipes for optimal digestion of nutrients. However, you and many others have recipes for flax seed crackers, which I love to make, but they use whole flax seeds. Am I getting any nutrition eating whole flax seed crackers?

    • amie-sue says:

      Hello Karalee,

      Thank you, I am so glad that you are enjoying the recipes. :) In order for flax seeds to be absorbed into the body they need to either be ground or cracked…. or soaked in a liquid to release the mucilage. Please read this post that I did, it should help. Please let me know if you have any further questions after reading through it. Happy to help if and when I can. :)

      http://nouveauraw.com/healthy-fats/flaxseeds/

      Blessings, amie sue

      • Karalee says:

        I appreciate your response! After I wrote the question I found your post and read it through!! I really am thankful that you put so much good info and details on your website! Hope your walkabout has given you a clear path of direction for moving forward :-)

        • amie-sue says:

          Thank you Karalee and you are welcome :) Ik do my best to express and share all that I learn. Learning… never ending job. hehe Have a blessed day, amie sue

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