Easy Flaxseed Crackers
Flaxseed crackers are so easy to make, especially if you have a dehydrator. They are chewy and crunchy at the same time. For another flaxseed cracker option see Coconut Flaxseed Crackers or Raw Corn Chips.
1 cup golden flaxseeds
1 cup ground golden flaxseeds
1 cup sunflower seeds
1/3 cup dark flaxseeds
2 tsp. Herbamare (herb sea salt)
3 cups filtered water
Soak all ingredients for 1 hour (will be very gelatinous).
Spread on 2 to 3 Teflex sheets until about ¼” thick. I use my hands but make sure you wet them with water first, otherwise it really sticks.
Cut to desired size with a pizza wheel. Dehydrate at 105 degrees for about 24 hours or until very crisp. Flip half way through dehydrating and remove Teflex sheet. You cannot over dehydrate these crackers. They just get crispier.
Once you get used to making these you can play with the seed ingredients. Chia, hemp and pumpkin seeds also taste great and add a chewier texture. Just make sure you leave enough flaxseed in the recipe to ensure the gel that holds the cracker together.
A note on Herbamare... I first had this salt at a friend's home in Bordeaux, France in the 80's. It made plain pasta taste incredible. I have been using it ever since. It's a sea salt that has been steeped in herbs and vegetables for several months and then dehydrated. If you can't find it at your local store you can get it here.
What's In It For You?
Flaxseeds supply ALA, an essential fatty acid. ALA is converted into the type of omega 3 fatty acids found in many fish
Flaxseeds also contain lignans. Lignans are a type of natural plant chemical (scientifically known as a phytochemical) contained within the cell matrix of the flaxseed. The promising evidence surrounding the dietary benefits of consuming food with high lignan content revolves around the low incidence of breast, colon and prostate cancers found with those people who regularly eat food with a high lignan content. Research findings are concluding that the chemical release of these plant hormones in the body, are able to block the action of certain cancer-causing substances.
What is a dehydrator...
...and why do I need one?
A dehydrator is a box with shelves in it, a fan and a motor that circulates very warm air around food to dry it out.
The great thing about a dehydrator is that you can in effect "cook" food without ever raising the temperature above 116 degrees. Thereby you keep the food RAW - and all the vitamins, minerals and enzymes intact.
I use my dehydrator to make crackers, flatbreads, eggplant bacon, desserts, cookies, dried fruit and lots, lots more.
There is one make and model that is simply the best and here is more information about it...
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