I rarely embrace learning new gadgetry or technology, so my enormous new dehydrator loomed in the corner of my pantry for far too long before I tried creating a basic flax cracker.
Recently, I took a deep breath and dove into a few recipes. After some modifications, I've created my ideal, flavorful flax cracker recipe. These simple, nutritious crackers are a delight -- and they were so easy to make!
You can easily dry these crackers in the oven if you don't own a dehydrator. These instructions follow the recipe.
I had a perfect lunch yesterday of a juicy summer peach, and several of these crackers spread with Justin's Chocolate Hazelnut Butter. Lovely. They're delicious with zucchini hummus, cheese, or any favorite dip.
Flax seeds naturally contain high levels of lignans and Omega-3 fatty acids, proteins, soluble fiber, vitamins B-1, B-2, C, E, and many minerals. Enjoy these with gusto!
|Snacking on this sage, hummus, olive and flax cracker combination was delicious!|
Curry Flax Crackers
1/2 c. whole flax seeds
1-1/2 c. water
2 t. coconut aminos or gluten-free tamari sauce
2 t. agave syrup
1/4 t. curry powder
1/4 t. turmeric
1/8 t. garlic powder
1/4 t. minced, dried onion
If you don't own a dehydrator, simply spread the mixture thinly onto two foil-lined cookie sheets that have been oiled with olive oil (or use a Silpat baking mat if you have one). Bake in an oven for about 2-3 hours at 170 degrees. flip the cracker and the foil liner onto the cookie sheet (leave the foil behind if it's sticking too much) and bake for about 2-3 more hours and let cool in the oven. For a crispier oven cracker, leave the oven door slightly ajar while cooking.