Yummy Flax Crackers
Here is my recipe for amazing flax crackers. Since they are dehydrated you can make up a batch and they keep forever. They are a hit at parties where I serve them with hummus or guacamole.
Soaking or spouting your seeds and nuts will bring them to life. Dehydrating at 118 degrees or lower will assure your food is raw and living and will preserve the food enzymes.
excaliburdehydrator.com has wonderful info and recipes for the raw foodist. I scored an Excalibur Dehydrator with 9 drawers on eBay, so search the web for the best deals.
Soak Organic Golden Flax (fill a mason jar with 3/4 flax and 1/4 pure water) for a few hours until the water is completely absorbed.
Soak Raw Organic Almonds (use mason jar with 3/4 almonds and 1/4 pure water) a few hours or overnight, rinse and drain the water.
Veggies of choice: sweet peppers, red onion, chives, zucchini, tomato, etc.
Using a food processor, pulse flax seed until it becomes dough like. Add small amounts of water if necessary. Place in a large mixing bowl.
Next process the almonds, add to mixture. Pulse your veggies and combine all ingredients. Add Himalayan Sea Salt to taste.
Spread a thin very layer onto your dehydrator sheets. (I use teflex sheets) Dehydrate no higher than 118 degrees for approximately 12 hours or until you can easily turn over, peel off the teflex sheet and dehydrate other side until completely dry. Break into pieces for crackers.
Enjoy! Best tasting healthy cracker you can find.