Friday, May 23, 2008

Raw Flax Crackers

Another raw creation, Herbed Flax Crackers made in my Excalibur dehydrator. The basic recipe comes from a class I took from Renee Loux about 4 years ago in New York City at the Natural Gourmet Culinary Institute. These crackers come out crisp and take on any flavor you want to add. They stay in the dehydrator for 15 to 20 hours and the prep is very easy.


2 cups flax seeds
4 cups filtered water
2 teaspoons sea salt
*seasonings of choice, mine had minced onions, fresh thyme, salt and pepper

Soak flax seeds in water for 1 to 2 hours. The flax will absorb the water and create a thick gooey liquid similar to egg whites.

In a Vitamix or high power blender, grind flax seeds and sea salt in several batches. If the flax is too thick to process in the blender, add more water until mixture moves freely. Blend until flax seeds are completely broken. Add 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 cut into whatever shape of cracker you want. I broke mine roughly with my hands to get uneven shapes. Place crackers back onto dehydrator tray without the teflex sheet and dry for a couple more hours until crispy. Store in a cool dry place.

*Add these to make more Flavor Variations:
Grated Ginger, Sesame Seeds, Sesame Oil, Tamari
Basil, Olive Oil, Sea Salt, Garlic
Lime Juice, Lime Zest, Chili Powder, Black Pepper
Thyme, Rosemary, Sunflower Seeds

Cumin, Coriander

1 comment:

veggiemama said...

Wow! I finally found someone who makes those flax crackers too :)

I used to make them a lot in my excalibur dehydrator too. Unfortunately, my daughter has allergies and she is actually allergic to flax seeds.

I loved to make 'raw pizza bread' which is from a cookbook by Alissa Cohen. It is a great and versatile recipe.