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Italian Sun-Dried Tomato Flax Cracker (nut-free)

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I really enjoy these crackers.  The sun-dried tomato powder gave a nice “tang” on the tongue.  Years ago, I was able to find ground sun-dried tomatoes but it appears to have been a one time find. Since then, and I have looked at dozens of places, I haven’t been able to find it.  If you too find yourself in this predicament, fear not,  you can make your own and it is simple to do.  I recommend using a spice or coffee grinder so you can achieve a nice powder.  I used my Bullet for this recipe and it worked like a charm.  Also, don’t use sun-dried tomatoes that are moist or packed in oil.

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.

Recipe modified from the book: Going Raw

 

Ingredients:

  • 2 cups of flax seeds (I used 1 cup each of golden and dark seeds), see below
  • 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. Soak flax seeds in a large bowl with 2 1/2 cups of water.  Soak for a minimum of 4 hours, can soak overnight as well.  Cover the bowl and leave it on the counter during this process.  The seeds will soak up the water.
  2. In a large bowl, combine all of the ingredients and mix well.
  3. Get your dehydrator trays ready.  You want to start your crackers off on the teflex sheet that comes with the dehydrator.  If you don’t have teflex sheets you can use parchment paper. Don’t use wax paper,  they will stick!
  4. Using the 1 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 teflex 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.
  5. Dehydrate the crackers at 105 degrees for approximately 5-8hours.  Flip the teflex sheet over onto the mesh sheet and peel the teflex off.  Continue drying for another 10 hours or until dry.
  6. Once they are done and cooled, place in an airtight container.

Equipment Needed: (my personal recommendations)

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Italian-Sun-Dried-Tomato-Flax-Cracker–(nut-free)

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