Spicy Flax Seed Cracker

Details

Category: Recipes

Yields: 7 trays of large crackers.

Ingredients:

• 4 cups flax seed
• 1 1/2 cups sun dried tomato, soaked until soft
• 1/4 cup tightly packed fresh basil
• 1/4 cup fresh parsley
• 1 white onion, chopped
• 2 tsp Celtic sea salt
• 1 jalapeño with just some of the seeds
• 4 cloves garlic, crushed
• 2 Tbsp juice from organic lemon
• 2 Tbsp olive oil

Directions:

Soak flax seeds in eight cups of filtered water for 12 – 24 hours or until the mixture is thick and gelatinous.

Place all other ingredients in food processor and pulse until a puree.

Combine puree with gelatinous flax seeds and stir well.

Preheat dehydrator set to highest temperature.

Using an off-set spatula spread mixture as thin as possible, about 1/4 inch thick, onto a dehydrator tray lined with parchment paper.

Dehydrate at highest setting for 2 hours, then take out to score the flaxseed to make it easy to later break off crackers to size.

Dehydrate two more hours at 105 degrees Fahrenheit or until top is dry.

Place a mesh dehydrating rack over top of the crackers and flip the tray over to dry the other side of the crackers. Carefully peel off the parchment paper.

Put the crackers back in the dehydrator on the mesh sheet until crackers are crisp, about 4 to 5 more hours.

Break apart where scored.