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Mexican Flax Crackers

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Need a little spice in life… look no further.  These crackers are great to snack on all by themselves or they make a wonderful vehicle for transporting fresh guacamole from the bowl to your lips!

Ingredients:

Preparation:

  1. Soak flax seeds for 4 hrs up to 24 hrs in 3 cups of water.  The flax seeds should soak up the water, leaving a thick gelatenous mixture.
  2. Mix ingredients together in a bowl and let sit for about 30 mins.  This helps to thicken the batter.
  3. Pour the batter onto the dehydrator sheets, spread and dehydrate for about 10 hrs at 105 degrees.
  4. These have a wonderful flavor! Serve with guacamole…YUMMY


*****Facts on Flax*****


Flax Seed Storage


Tips for Using Flax Seed


Flax Seed is High in Fiber

Recommended Daily Usage

Photo by: www.starchfreerecipes.com

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20 thoughts on “Mexican Flax Crackers

  1. ben says:

    Glad to see your site’s up again. I’m making these for next week. Thanks.

    • amie-sue says:

      Goodness Ben, you and me both. This has only happened one other time but it’s enough to make my heart stop. lol Have a great day!

  2. ben says:

    Great recipe. Thank you.

  3. Wendy says:

    Hi Amie-Sue! What am I soaking the flax seeds in? Thanks!

    • amie-sue says:

      Hi Wendy….water :)

      • Nina says:

        Hi, is it the ground or whole flax seeds being soaked…or both? Thanks!!

        • amie-sue says:

          Hello Nina,
          I just soaked the seeds. It is required so they can be absorbed into the body plus it created that great “goo glue” that holds the cracker together. The ground flax is added when I mix everything together. It is a great thickener and since it is ground, it is ready to be absorbed into the body so I didn’t presoak it. I hope that helps. amie sue

          • Nina says:

            Great, thanks. Soak the UN-ground seeds for a few hours, then add all ingredients together. Will do! Thanks for all your wonderful recipes, tips, tricks, and Nouveau Raw :)

  4. debbie says:

    HI, I love your website so much, I have made so many yummy and beautiful recipes. Thank you so much, I want to make the mexican flax crackers but I am unsure of how much water to soak the flax seeds in, and do I drain and rinse them before adding them to the recipe?
    Thank you, Debbie

    • amie-sue says:

      Good evening Debbie,

      Thank you so much. It is great to hear from you. :) I am glad that you are enjoying the recipes here. I updated the recipe for future readers, so thank you for asking that question so it could be clarified. I would soak them in 3 cups of water. There shouldn’t be any standing water left after soaking. Once they are soaked it is impossible to drain and rinse them. They create a gelatenous fluid around them and this is one of the qualities that we love about them in the raw food world.

      I hope this helped. Have a blessed evening, amie sue

  5. Robin says:

    Hi I made these just now and put them in the dehydrator. I grated up a zucchini and mixed it in. Very fun. I enjoy getting recipes and ideas from your website. You are doing and amazing job!

    • amie-sue says:

      Thank you Robin… I really appreciate your words of kindness. I hope that you enjoy the crackers when they are done. Have a great weekend, amie sue

  6. sharon says:

    I actually love your site, it’s so easy to maneuver around. I am desperate to start your crackers, I love to eat crackers with avocado, guacamole etc; so it’s time to switch from conventional store bought to dehydrating.

    • amie-sue says:

      Thank you Sharon. It is great having you “here” :) I think that you will really enjoy making your own crackers. Not only can you tailor them to exactly what you want, you are able to really control the quality of ingredients that are used. Keep in touch, amie sue

  7. Laurie says:

    Me again. I’m so afraid you’ll get sick of answering my questions. *cringes*

    I’ve got a question about the flax seeds. I’ve read somewhere on the infinite web that the whole seeds can not be digested. So what I’m wondering is do recipes call for soaking the seeds for a long time prior because this method opens the shells a bit?

    Of course some recipes call for ground and whole, one being to use as a binding agent and the other more for the crunch that they give to the food.

    Thanks much Amie Sue!

    • amie-sue says:

      Never cringe Laurie, It is quite all right to ask any questions that you have. :) MY goal is to help and encourage.

      Flax seeds are indigestible as is. They have to either be soaked or ground in order for the body to digest them. You can do either method all based how you want it to be in a recipe. Sometimes a person may not want to see the seeds so rather than soaking them, they grind them. When using whole seeds, as long as their is some liquid in the recipe that comes in contact with them to make them more digestible, that is good. There may be times that I use them dry like for sprinkling on a top of cracker or raw bread for appearance. I feel ok with doing that because it is such a small amount.

      Chia seeds on the other hand don’t require these methods in order to digest them and they do the same job as flax, so those are fun to use also.

      I hope this helps.. you already had a good handle on them. :) Blessings, amie sue

  8. Karolina says:

    Hello! My first posting. I’m also enjoying the site. Very nice crunchy crackers. I added chipotle to this recipe and it was terrific!

    • amie-sue says:

      So nice to hear from you Karolina. I always love hearing from those who visit my site. Chipotle is a wonderful spice and I can see how it added a nice level of flavor to this cracker. :) Thank you for sharing! Have a wonderful day, amie sue

  9. Malka says:

    These are delicious!

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