Rating5/5 (from 4 ratings)5
Yield7 dehydrator trays
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
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.
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 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.
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