Flax Crackers

If you haven't tried flax crackers, you might like to. Here are two I tried:

Savory Flax Crakcers

In a large bowl, soak in 5 cups water for 4 hours:

1 1/2 cups dark flax seed
1 1/2 cups golden flax seed
1 cups sunflower seed, hulled

Stir well. In a blender or food processor, grind until smooth:

2 stalks celery
4 tomatoes
1/4 cup nama shoyu or 2 T. Braggs Amino Acids or soy sauce
1 teaspoon or more chili powder
1 teaspoon sea salt
4 garlic cloves, minced

Pour all of this into the seeds. Stir really well. Add:

2 carrots, finely shredded
1 red bell pepper, very finely diced

Stir everything really well. Place 1/8 to 1/4 inch thick on dehydrator sheets. Dehydrate for 16-18 hours. Flip and remove the solid sheet. Place on screen sheet and dehydrate for a total of 24 hours or until dry. Break apart and store in ziplock bags.

Sweeter Crackers

In a large bowl, soak in 4 cups water for 4 hours:

2 cups pumpkin seeds
1 cup dark flax seeds
1 cup golden flax seeds

Stir and add a little Agave Nectar (1/2 to 1 cup). Stir really well. Place on the solid dehydrator sheets. Keep it around 1/4 or more inches thick. Dehydrate for 18 or more hours and flip onto screen sheets. Remove the solid sheet. Return to the dehydrator for a total of 24 or more hours until dry. Mine were still a bit more flexible, but the ones I bought in the store were really hard, so you could continue to dry for many hours if you want them hard. They are good.

The little flax seeds in these crackers don't completely break down when you eat them, but they still give you great nutrition. The next time I make them, I am going to try and grind the seeds first and then soak them and dry them.

There are lots of flax seed cracker recipes out there, so have fun and try some.

Love, MOM