Raw flax seed crackers are a popular snack for those on raw food diet. Even if you're just looking to include more flax seed in your diet or more raw foods, try this dehydrated flax seed cracker recipe for a satisfying crunch. Flaxseed crackers are great with raw salsa, raw guacamole or raw hummus (pictured). I like to add garlic salt to my flax crackers, but this may not be suitable for those on a 100% raw food diet.
Want to add some veggies to your flax crackers? Add a bit of grated carrots, zucchini, or whatever you have on hand.
If you like these raw flax crackers, you might also want to try making these similar raw food corn chips.
- In a medium-sized bowl, cover the flax seed crackers with water and allow to soak for at least 1 1/2 hours. The water will turn to a gelatinous goo.
- Check the mixture, and add more water if needed. You want the mixture to be gooey, but not runny, and not too thick.
- Stir in the tamari, Liquid Aminos or nama shoyu sauce, sea salt and fresh herbs. You can also get creative and add some extra flavors - a squirt of lime juice, minced ginger, chili powder or cayenne pepper - depending on your tastes.
- Spread the mixture about 1/8 inch thick on your dehydrator's paraflexx or teflex sheets.
- Set your dehydrator to about 110 F, and dehydrate for 4-6 hours.
- Turn the mixture over, and dehydrate another 3 - 4 hours. If you like a crispy and crunchy cracker, dehydrate a bit longer. I like my flaxseed crackers a bit chewier, so I dehydrate them a bit less.
- Break or slice your crackers into pieces when finished dehydrating.