I have been wanting to try making raw crackers with the dehydrator I'm borrowing from my parents. I did a little internet research, and found this recipe for flax crackers. PERFECT! So, I decided to give it a shot. They turned out great! Crispy, flavorful, and sturdy, using soaked flaxseeds. Yum! And oh-so-good for you. Each cracker is like a little omega-3 bomb. This is a really versatile recipe and can be seasoned however you'd like. I bet you could add sesame, hemp, or other finely chopped or ground seeds/nuts as well. Or, use a mix of brown and golden flaxseeds for a pretty color mix.
I'm finally getting around to putting up this post, but I'm housesitting and don't have the crackers with me, so no photo as of yet! But soon, I promise. They are beautiful.
CRISPY FLAXSEED CRACKERS
recipe from The Holistic Chef
2 cups flax seeds
4 cups filtered water
2 teaspoons sea salt
seasonings of choice - herbs, spices, curry, seaweed, tamari, etc (I divided the batch in thirds and did one with thyme, one with azuki tamari and dulse, and one with caraway, fennel, and dill seeds).
Grind flax seeds and sea salt in several batches in a blender or food processor. If the flax is too thick to process, add more water until mixture moves freely. Blend until flax seeds are completely broken. Add desired seasonings and blend for another 30 seconds to thoroughly mix.
Spread mixture in a thin layer to the edges of a teflex sheet on top of a dehydrator tray. Use a rubber spatula for easy spreading. Recipe should cover 3 or 4 trays. For a thicker cracker, spread in a slightly thicker layer.
Dehydrate at 108 degrees for 15 to 20 hours or until mostly dry. Peel the flax off the teflex sheet and break into whatever shape of cracker you want.
Place crackers back onto dehydrator tray without the teflex sheet and dry for 2-4 more until crispy. Store in a cool dry place.