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...
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Ingredients

2 cups flax seed and 4 cups soak water
2 medium tomatoes
3-4 cloves garlic
1/3 cup onion
1/2 teaspoon salt, or to taste
3/4 teaspoon oregano or more
Basil 

Recipe Directions

1. 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.

2. 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 degrees for the first hour, then 110-105 degrees until dry enough to turn over, then allow to dry completely. They get thin and crunchy.

Note:

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 don't mind having to run the dehydrator longer.

A-Love's Thoughts

By 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.

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Top voted

Feb 18, 2013

12 votes
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auntie_boo's Review

Italian Flax Crackers
5
5 out of 5

My husband the malomnivore will eat this & they're not out yet! I halved the recipe added my own herbs, some Celtic salt, topped it with a basil and sundried tomato blend with some pink salt and voila! I also refrigerated the flaxsoak for one night. Great.

rawfreak4fr

Apr 17, 2011

8 votes
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Totally delicious!! I found the consistency very watery so I added less water and still ended up adding ground up pumpkin and sunflower seeds. I doubled the recipe and added basil instead of oregano in the second batch. More tomato would be good in it too. Instead of rounds I just spread the batter on the trays--much easier. My daughter says they taste like pizza.

A-Love

Oct 10, 2011

8 votes
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Hey, just saw your comment ahealthyendeavor. It is two cups of dry flax seeds soaked in four cups of water. You use the entire goopy mix in the recipe.

All

Feb 18, 2013

12 votes
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auntie_boo's Review

Italian Flax Crackers
5
5 out of 5

My husband the malomnivore will eat this & they're not out yet! I halved the recipe added my own herbs, some Celtic salt, topped it with a basil and sundried tomato blend with some pink salt and voila! I also refrigerated the flaxsoak for one night. Great.

Top Voted

A-Love

Oct 10, 2011

8 votes
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Hey, just saw your comment ahealthyendeavor. It is two cups of dry flax seeds soaked in four cups of water. You use the entire goopy mix in the recipe.

Top Voted

Apr 21, 2011

6 votes
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wendypape's Review

Italian Flax Crackers
5
5 out of 5

Thank you so much for this recipe! I LOVE the simplicity but the smell and taste were awesome!

Most of the cracker recipes have SO many ingredients in them (including citrus, namu shoyu, nuts, spices, I don't have etc), and between my 4 & 7 yr olds and myself - someone always seems to break out in a rash or have a headache or diarreah from at least one of the ingredients or the kids find them too spicy or my husband thinks they are too bland. I've tried 'winging' with different ingredients and spice combinations but they are never 'stellar'. These are perfect!!!!!!!!!!!

I freeze fresh spices in containers in the freezer, so I used 2 tablespoons of frozen oregano leaves, at least 4 cloves of garlic and at least 1/2 a large onion. I could smell the garlic on my 4 yr old when she came in the bedroom and knew she'd been into them already!! LOL

BUT being pregnant and due any day with my 3rd I just didn't get around to it before I went to bed......soooooo I blended the ingredients in the Vitamix, stirred it into the glass bowl of soaking flax and stuck it in the fridge until morning and hoped for the best.

It was perfect spreadable consistency - but it ONLY made 3 trays in the Excalibur ;-( and I spread it a bit too thin as I had holes in them! I dehydrated at 105 I think - and I flipped them after a few hours off the teflex to the mesh and then it only took another few hours before they were super crispy.

Again, thanks so much for such a simple, yummy recipe and taking the guesswork out of it for me! ;-)

A-Love

Apr 19, 2011

4 votes
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I'm so glad you liked it. I was a little intimidated by the amount of water too at first, but it makes a really nice light, thin crispy cracker. But your variation sounds great! I prefer to use summer time heirloom tomatoes (better flavor) as I agree more tomato is better...but alas, it is the middle of winter.

rawfreak4fr

Apr 17, 2011

8 votes
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Totally delicious!! I found the consistency very watery so I added less water and still ended up adding ground up pumpkin and sunflower seeds. I doubled the recipe and added basil instead of oregano in the second batch. More tomato would be good in it too. Instead of rounds I just spread the batter on the trays--much easier. My daughter says they taste like pizza.

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