Simplest raw flax cracker recipe
Shelf Life5 days in fridge
Rating4/5 (from 1 ratings)4
Yield2 dehydrator trays
- 1. Place walnuts and sunflower seeds in a food processor. Process until very finely ground into a nut meal.
- 2. Add flax, salt and water. Process again.
- 3. Move quickly because the batter will thicken quickly.
- 4. Line two dehydrator trays with parchment paper.
- 5. Split the batter between the two sheets. Spread batter out with the back of a spoon.
- 6. Dehydrate on high for 2 hours. Reduce to 110° and dehydrate for another few hours. Once crackers have set and are holding their shape, score them with a knife into cracker shapes.
- 7. Once they are very dry and totally holding together, flip them over and remove parchment paper.
- 8. Keep dehydrating until they reach your desired consistency.
The Rawtarian's ThoughtsBy The Rawtarian
These crunchy, versatile dehydrated crackers keep very well in the freezer. Just dehydrate and place in a ziploc bag for up to two weeks.
My simple flax crackers go well with either sweet toppings (honey, raw jam etc.) or savory toppings (raw walnut pate, raw pesto or sliced avocado and sprouts).
For a nice way to enjoy these simple crackers try drizzling with honey after they have been dehydrated and immediately before eating.
- This recipe is very low in Calories, Carbohydrates, and Sodium.
- This recipe is a good source of Protein, and Dietary Fiber.
- This recipe is a noteworthy source of Iron, Vitamin B6, and Vitamin E.
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