flax seed crackers


Juliano's Flax Seed Crackers

Flax seed crackers are a staple for any raw foodie… there are so many easy sweet snacks to make and buy so I find these super-handy to have around to deal with the savory cravings. I also think that you could make them in an oven on the lowest setting if you don’t have a dehydrator but should probably try that out before I suggest it!

This is my all-time favorite recipe. They are so tasty I eat them plain but they’re also good with guacamole, salsa, dips and nut cheeses. They’re omnivore tested too -everyone loves them!! Plus (as if a tasty treat needs a plus), flax seeds are packed with Omega-3 goodness, which many of us simply don’t get enough of as part of the Standard American Diet (SAD), and which is now, SADly, fairly typical of Australia, England or a lot of other places.

Ingredients

  • 2 cups flax seeds  
  • 1/3 cup chopped red pepper
  • 1/3 cup fresh cilantro
  • 2/3 cup sun dried tomatoes
  • 1 1/4 cup diced tomatoes (cherry or cocktail tomatoes have the best flavor)
  • 1 tblsn minced garlic
  • 1 tblsn olive oil
  • 1 tspn sea salt (I prefer pink Himalyan salt but use what you like as long as it’s not table salt!)
  • And my secret ingredient: hot raw tomatillo sauce – I get mine from Real Pickles and put it in a lot of savoury dishes for some kick. Otherwise use 1 tspn minced jalapeno or chilli flakes.

Instructions

  • Soak flax seeds in filtered water and purée all other ingredients in a food processor until smooth
  • Transfer pureé to a large bowl
  • Drain the flax seeds and mix in – I don’t like the goopy stuff you get when you soak flax seeds for a long time so I never used to wet them at all but some batches of crackers would stick together properly and others wouldn’t so this ‘wetting ‘provides stickiness but not goopiness :)
  • Spread the mix onto dehydrator sheets to the desired thickness (I use three sheets in my Excalibur dehydrator)
    • You need to be a little careful to smooth it out to an even thickness and you don’t want them too thin as they’ll break when you use them to scoop up salsa or dips, but don’t want them too thick either as they just get too overwhelming.
  • Dehydrate for 4 hours on 105F or until they start to dry out
  • Cut or break them into desired sizes and dehydrate for another 5 hours until they go nice and crispy

They’ll keep for ages in an airtight container, if you can refrain from eating them!

As with my super-tasty raw marinara pasta, these were inspired by the ever gorgeous Juliano and his UNcook Book.

Much cracker love

xx

Guide: raw vegan | whole food, plant based | gluten-free | nut-free | sweetener-free | soy-free


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