Monday, July 16, 2012

Flax Crackers

Okay, I'll admit. . .I've been intimated by my dehydrator.
I rarely embrace learning new gadgetry or technology, so my enormous new dehydrator loomed in the corner of my pantry for far too long before I tried creating a basic flax cracker.

Recently, I took a deep breath and dove into a few recipes. After some modifications, I've created my ideal, flavorful flax cracker recipe. These simple, nutritious crackers are a delight -- and they were so easy to make!

You can easily dry these crackers in the oven if you don't own a dehydrator. These instructions follow the recipe.

I had a perfect lunch yesterday of a juicy summer peach, and several of these crackers spread with Justin's Chocolate Hazelnut Butter. Lovely. They're delicious with zucchini hummus, cheese, or any favorite dip.

Flax seeds naturally contain high levels of lignans and Omega-3 fatty acids, proteins, soluble fiber, vitamins B-1, B-2, C, E, and many minerals. Enjoy these with gusto!

Snacking on this sage, hummus, olive and flax cracker combination was delicious!


Curry Flax Crackers
1/2 c. whole flax seeds
1-1/2 c. water
2 t. coconut aminos or gluten-free tamari sauce
2 t. agave syrup
1/4 t. curry powder
1/4 t. turmeric
1/8 t. garlic powder
1/4 t. minced, dried onion
1/4 t. paprika
1/4 t. freshly ground pepper
1/2 t. salt

Soak flax seeds overnight in water.
Place soaked flax and its water (now a gelatinous goo) into a blender or food processor with the remaining ingredients.
Blend for 1-1/2 - 2 minutes to coarsely chop the flax seeds and incorporate all ingredients.
Spoon tablespoonful amounts of batter onto a dehydrator tray lined with a non-stick liner (about 9 crackers per tray). Spread the batter so each cracker is about 1/8" thick and about 3" or 4" wide.

Dehydrate at 110 degrees for 5 hours, then remove crackers from non-stick liner and flip over onto the tray's screen. Dehydrate for about 4 hours more until crisp and delicious. Store in a sealed container. Makes about 18 3" crackers.

If you don't own a dehydrator, simply spread the mixture thinly onto two foil-lined cookie sheets that have been oiled with olive oil (or use a Silpat baking mat if you have one). Bake in an oven for about 2-3 hours at 170 degrees. flip the cracker and the foil liner onto the cookie sheet (leave the foil behind if it's sticking too much) and bake for about 2-3 more hours and let cool in the oven. For a crispier oven cracker, leave the oven door slightly ajar while cooking.

Also, try this recipe variation, prepared like the crackers above, or use your own favorite spice combination:
Italian Flax Crackers
1/2 c. whole flax seeds
1-1/4 c. water
1 t. Italian seasoning
1/2 t. salt


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