Rating5/5 (from 4 ratings)5
Yield7 dehydrator trays
2 cups Flax Seed + 4 cups Soak water
2 medium Tomatoes
3-4 cloves Garlic (I like a lot!)
1/3 cup Onion
1/2 tea Salt, or to taste
3/4 tea Oregano or more
Basil would be really good too, though I havent tried it.
Blend tomatoes, onions, garlic and seasonings in food processor until well blended with no chunks. Taste and adjust seasonings. Add soaked Flax seeds. Blend a bit more until well incorporated, flax seeds will stay whole. On teflex sheets, spoon mixture into three inch rounds, or whatever cracker size you prefer, 1/4 to 1/2 inch thick. I dehydrate at 145* for the first hour, then 110*-105* until dry enough to turn over, then allow to dry completely. They get thin and crunchy.
I only have a 5 tray dehydrator, and it makes more than that....you could scale the recipe back, but I tend to gobble these up, so I dont mind having to run the dehydrator longer.
A-Love's ThoughtsBy A-Love
These are some of my favorite crackers of all time. I got the basic recipe from Mary Rydman's book, Raw and Radiant. I found I needed to make it more flavorful than the original, so feel free to go lighter on the garlic, onion etc. I like them with sliced avocado, sliced tomatoes, cucumber, or (my favorite) raw goat cheddar. They're great for taking to work for lunch.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
4th day as a Vegan:)Harmony1 - 16 hours 15 min ago
jackfruitClaireT - 4 days 15 hours ago
Crazy health devices?pjotrl - 1 week 18 hours ago
My coconut has been refrigerated for 2 days from clear to purple?ClaireT - 1 week 1 day ago
Please boycott bee pollen!matthewr - 1 week 1 day ago