Flax crackers are a staple in our household. I always try to keep a large jar on the counter for my sweetheart. I bet I hear that lid come off a good 10-15 times a day. No complaints for me. I love the fact that he enjoys them and they are full of good nutrients for him.
2 cups flax seeds, soaked in 2 cups water
2 cups carrots, rough chopped
2 cups red pepper
1 cup white onion, rough chopped
2 tsp lemon juice
1/2 fresh cilantro
4 garlic cloves
1 tsp sea salt
2 tsp Italian seasoning
2 oz sun-dried tomatoes
Soak flax seeds for approx. 4 hours or over night. Be sure to use a large enough bowl to allow room for the seeds to expand. The flax will create a gel, do not wash or attempt to wash this off. This the normal process.
While you seeds are soaking, take your food process and rough chop the; carrots, peppers, onion, cilantro, garlic cloves, sun-dried tomatoes, lemon juice and seasonings. You will can either leave this slightly chunky or blend until nice and smooth. It depends on how you like your crackers.
Spread 2 cups worth of mixture on the non-stick Teflex sheets that come with your dehydrator. Spread the mixture with an off-set spatula or rubber spatula till it is about 1/4″ thick. Square of the edges.
Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees for approx. 4 hours, if dry enough flip the crackers over onto the mesh screen and peel the Teflex sheet off, lightly salt the crackers and score into the size and shape desired.
Continue to dehydrator for another 4 hours or until crispy.
Break into cracker size pieces and store in a glass airtight container. These will keep for up to a month, providing you have taken all the moisture of our them. If you like you crackers a tad chewier, you will need to eat them a bit faster so bacteria doesn’t grow in them.
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.