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Veggie Flax Crackers (raw, vegan, gluten-free, nut-free)

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Flax crackers are a staple in our household.  The warm, earthy and subtly nutty flavor of flax seeds combined with an abundance of omega-3 fatty acids makes them a great healthy snack.

Research indicates that for those who do not eat fish or wish to take fish oil supplements, flaxseed oil does provide a good alternative. Omega-3 fats can help reduce the inflammation that is a significant factor in conditions such as asthma, osteoarthritis, rheumatoid arthritis, migraine headaches, and osteoporosis.

For you glorious women out there who are in their prime, flaxseed Reduces Hot Flashes almost 60%!  Goodness, there are tons of google sites that will tell you copious amounts of health benefits in consuming flax, but today I will stop here and get on with how to make some delicious crackers.  You will need your dehydrator and food processor and just a little bit of time.

To be honest, it is really hard for me to even follow a recipe when it comes to flax crackers.  Often I just open the fridge and start cleaning it out.  It is a great time to start using some of those veggies that are less than perfect.  For example, a soft zucchini, a tomato that is less than firm, etc.   I made a batch of flax crackers that my husband fell in love with.  When he asked what they were called I simply replied, “Everything but the kitchen sink flax crackers!”   I share all that just to inspire you to not be afraid of breaking out of a set recipe and learn to tweak it by depending on what ingredients you have on hand!

Ingredients:

  • 2 cups flax seeds (soaked in 2-3 cups of water for at least 1 hour)
  • 1 1/2 cups broccoli
  • 1 red bell pepper
  • 1/2 cup sun-dried tomatoes or fresh salsa
  • 1/2 large onion, chopped
  • 2 carrots, medium
  • 2 zucchini, peeled and diced (medium)
  • Juice of 1 lemon
  • 1 clove of fresh garlic, peeled
  • 1 tsp Himalayan pink salt

Preparation:

  1. In the food processor, fitted with the “S” blade, combine the flax seeds, broccoli, bell pepper, sun-dried tomatoes, onion, carrots, zucchini, lemon, garlic and salt. Process together, stopping a few times to scrape down the sides.
    • I used sun-dried tomatoes that we dry (not packed in oil).  If they appear too dry to blend into the mixture, re-hydrate them in warm water until soft.  Discard the soak water.
  2. Press mixture flat onto teflex sheets on top of your mesh dehydrator trays. It will fill 2 trays.
  3. Score the size of crackers you’d like with a knife or spatula before dehydrating. Be careful not to cut into the non-stick sheets.
  4. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 8+/- hours, until crispy and dry.
  5. Part way through the drying process, flip the crackers over onto the mesh sheet and peel off the non-stick sheet. This will allow air to better circulate and speed up the dry time.
  6. Store in an airtight container.  Flax crackers can last months is stored properly, well that is if they don’t get eaten by then.

Culinary Explanations:

  • 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).

Substitutions:

One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.

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10 thoughts on “Veggie Flax Crackers (raw, vegan, gluten-free, nut-free)

  1. sue says:

    Do i need to pre soak the flax seeds for this recipe.

  2. Sandra says:

    Would these be good with hummous or do you have a favorite dip or sauce?

  3. Sarah says:

    I’m going into week 6 of only eating whole foods absolutely nothing processed, packaged or manufactured. I have a tiny apartment With a two burner unit and a convection toaster oven. Absolutely no space or money for a dehydrator, but so far after doing some research yours looks like the most delicious as well as most doable recipe, not requiring any strange ingredients. Do you have any idea how I might br
    Bake this in a convection toaster oven?

    • amie-sue says:

      Sarah, boy, I am not much help for you here. I haven’t used a convection toaster over before, let alone for my raw recipes. I would recommend testing a simple recipe and seeing how it goes. Have a blessed weekend and best wishes on your journey of whole food eating! amie sue

  4. Juliana says:

    Hi Amie-Sue,

    did you use oil soaked sundried tomatoes or the dry ones? Can i use dry sundried tomatoes?

    • amie-sue says:

      Good morning Juliana,

      I used sun-dried tomatoes that weren’t packed in oil. This recipe was from 2010 so I updated my recipe writing skills. Thanks for brining it to my attention. Please let me know how it goes. Blessings! amie sue

  5. Laura B says:

    I made these today! They were my first fully dehydrated recipe using my (cheap) new dehydrator. They took 14 hours to dry but they look really good – but I am so impressed by your skills in getting even mixture for flat evenly shaped crackers. Mine are a little more, ummmm, rustic looking?! :-D I am delighted with the resulting crackers, though, and I love your site. I will be making many many more recipes from here, of that I am sure.

    • amie-sue says:

      Rustic is ok too Laura hehe With a little practice you will be making flat even crackers. Some time you can lay an extra mesh sheet on top of the crackers as they are drying to hold down the edges. I hope you continue to find inspiration throughout my site. Many blessings! amie sue

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