Recipe Directions

1. Put flax seeds in a large bowl with 2 1/2 cups of water and soak seeds for at least 30 minutes.

2. Mix all other ingredients (including sun-dried tomato soak water) in food processor and process until smooth.

3. Then mix all ingredients together.

4. Spread evenly on 2 Teflex dehydrator sheets and dehydrate at 115° Fahrenheit for 6 hours. It helps to score the crackers when you first put them onto the Teflex sheet so that they break along the lines later.

5. Flip and transfer to a mesh screen for 6 additional hours.

Kandace's Thoughts

By kandace

This variation came from experimenting with different herbs and seeds and is based on a recipe found in Vegan World Fusion.

I especially like this recipe with raw hummus.

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Comments

Top voted

6 votes
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I've had these and they're awesome. I couldn't taste the tomato, but it added texture. Delish.

5 votes
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I made these and I fell in love. Just amazing. I'm making them again and trying it out as a raw pizza crust!

3 votes
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I recently made a variation with rosemary instead of the parsley and cilantro. It was amazing!

All

5 votes
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I made these and I fell in love. Just amazing. I'm making them again and trying it out as a raw pizza crust!

Top Voted
2 votes
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Oh boy I am usually so bad about measuring! I believe that, for the rosemary, I used a couple sprigs. Definitely fresh (from the backyard).

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Yey! I made these this weekend. I'm so amazed at how they turned out. First, they look like the picture which tells me I didn't do anything wrong :) Second, they don't taste like sun dried tomatoes at all, which was just kind of cool and interesting considering how much tomato flavor they should have had. They tasted like a chewy cracker with just a little spicy kick, I ate it with a bit of your recipe for pico de gallo on top, and also with cheddar cheese sauce recipe found on this site. They are just the perfect cracker and I never would have thought those ingredient combinations would produce something so awesome!

I'd like to know more about this rosemary variation - did you use fresh rosemary, and how much? I'm thinking one sprig should be good enough, because rosemary can be a bit overwhelming. Just curious. Anyway, my compliments on a great recipe and I'm so happy I found this website :)

3 votes
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I recently made a variation with rosemary instead of the parsley and cilantro. It was amazing!

Top Voted
2 votes
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These are the best! Great with hummus for a quick meal.

6 votes
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I've had these and they're awesome. I couldn't taste the tomato, but it added texture. Delish.

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I just adore these crackers!

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