I am a hardy, strong cracker looking for an appetizing job. My foundation is firm and I can carry a full load. I don’t break easily under pressure and my personality isn’t over-powering. I am really seeking more of a supporting role, rather than being the main attraction.
I do work well one on one but I do much better in a job that requires teamwork. I have been known to snap under pressure and even if I should crumble in some circumstances, I am confident that you will find me pleasurable. If you run a check on me you will find that I come from pretty seedy background.
At times I have been known to go a little nuts but I have what it takes to hold myself together. So, please, give me a chance, put me on the payroll!
2 cups flax seeds, soaked in 5 cups water for 4-8 hours
Soak flax seeds in water for 4-8 hours. I like to throw my seeds in the water, cover and let it sit on the countertop overnight.
Give the flax seeds a good stir, there shouldn’t be any loose-free standing water sitting on top. If so, carefully pour it off.
To make the almond flour, I put the almonds in a high-speed blender and pulsed it till it became a fine powder. You want 2 cups of “flour” in the end.
If you are allergic to nuts or want to use a nut-free substitution, you can use oats or sunflower seeds in the same manner.
Mix the soaked flax seeds with almond flour. I then poured about 2 cups worth into the blender and ran for about 10 seconds, poured that into a large bowl and repeated this step with 2 more cups of flax batter. The remaining batter in the bowl, I added in the dried onions, salt and sesame seeds and stirred it all together really well. I then combined this into the other bowl, mixing it all together. The batter looks like it has a lot of air in it.
Spread on non-stick dehydrator sheets about 1/4 inch thick. This made 3 (14 x 14) sheets.
Dehydrate at 145 (F) for 1 hour then reduce to 115 (F) degrees for 4-6 hours.
Remove the non-stick sheets and place the crackers upside down on mesh screens. Score and continue to dehydrate at least 8 more hours or until dry.
Allow the crackers to cool and then snap apart. Store in air-tight container.
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.