I know you heard me say this before but flax crackers are a staple in our household. I keep them in a large glass container on the kitchen island. When you remove the lid it makes a sound like, “Ching!” I bet I hear “ching!” at least 10x a day as my husband snacks on them. To be honest, it is music to my ears. I love the fact that he chooses them to snack on. The problem when I make flax crackers (well not sure that it is really a problem) but I tend to never follow a recipe. I just throw ingredients together that speak to me when I go through the produce draws in the fridge. I never made a BBQ flavored one though so I was excited to make these when I had some left over BBQ sauce in the fridge.
yields 6 cups
- 2 cups flax seeds, soaked for min. of 2 hours
- 2 Tbsp chia seeds (soaked right along with the flax seeds)
- 3 1/2 cups soak water
- 1 cup ground flax seeds
- 1 cup sun-dried tomatoes, soaked till soft
- 1/2 cup soft date, soaked till soft
- 1 cup soaking water tomatoes and dates
- 2 Tbsp olive oil
- 3 Tbsp coconut aminos or nama shoyu/tamari
- 2 Tbsp apple cider vinegar
- 1 tsp smoked paprika
- 2 tsp cumin
- 1 1/2 tsp chipotle powder
- 1 tsp garlic powder
- Pinch cayenne
- Place the flax and chia seeds in 3 1/2 cups of water and allow them to soak until all the water is absorbed. This will be thick which will give the cracker good substance.
- Blend all ingredients in a high-speed blender until smooth EXCEPT of the flax seeds and ground flax.
- Pour BBQ sauce into a medium sized bowl, now adding in the flax seeds and the ground flax. Mix well making sure you get all the lumps worked out.
- Pour 2 cups of the batter onto each teflex sheet (3) that comes with your dehydrator to about 1/4″ thick. I use an off-set spatula. Score into desired cracker sizes.
- Dehydrate at 105 degrees F for about 6 hours, flip the tray over, removing the teflex sheet, allowing the crackers to continue drying on the mesh sheet for another 6-8 hrs hours.
Served below with BBQ Kale Chips