As per my last post, there are a whole assortment of crackers that can be made in the dehydrator from various sprouted grains and seeds, plus other, less well known about alternatives such as chickpeas and flax seeds (also know as linseed).
I'm sharing one of my favourite flax cracker recipes with you today because I'm hoping that you feel inspired enough to give dehydrating a go, and, fingers crossed, that this will push you to do even greater things besides, because this recipe is fool-proof. (I know, I know... I'm asking for it!)
All you need to get started is your food processor and your dehydrator with Paraflexx sheets or some baking paper. A spatula also works better than a knife for scoring the divides, but is not crucial.
Before we get into the how to, let's take a moment to consider the reasons why making flax crackers is such a good idea (I know you guys need inspiring and a little kick up the butt sometimes, so I'm gong to lay it right out for you!):
1) This recipe is quick and easy to make - from start to dehydrator stage it will take you about 10 minutes
2) Once dehydrated your flax crackers will keep for months in an airtight container - handy for all those times where you have an 'I don't know what to eat but I know I want something chewy' moment
3) You can make two different sorts from the same ingredients - either mill the seeds first for a smooth cracker, or keep them whole for a bitty cracker. They even taste completely different!
4) Semi dry both sides instead of drying to full term to create a 'tortilla wrap'. How delicious is one of these stuffed full of your favourite vegetable ingredients?
5) These are great for kids who want something to 'gnaw' on between meals
6) You can make them sweet or savoury depending on your preference.
7) You can make them into sandwiches by topping and tailing some choice raw ingredients, use them as a wrap (as 4, above), use to encase a veggie or nut burger like a bun, top with raw 'cheese', tomato and olives for a mini raw pizza, spread with guacamole or a nut or seed butter, or dip them into your favourite hummous, salsa, pâté or whatever appeals.
8) They are great for travelling and taking to work, even if they break en route they are still workable, even if you just spread a little avocado on them or dip into an olive pâté.
All that said, hopefully you are raring to go. C'mon what's 10 minutes out of your life to make a month's worth of crackers? You spent that long in the supermarket queue only yesterday! This version is for the whole flax crackers. If you'd prefer a smoother cracker, simply mill the flax seeds before progressing to adding other ingredients in.
- 2 cups flax seeds
- 1 red bell pepper
- ½ cup sun-dried tomatoes
- 2 cups fresh tomatoes
- Juice of 1 lemon
- 1 clove of fresh garlic +/or ½ large onion, chopped
What to do:
- Blend all ingredients together in a food processor. Add water if a little too dry.
- Press mixture flat onto a Paraflexx sheet into a large square or rectangle, making sure that the mixture stands only a few millimetres tall. (The thicker the cracker the harder to eat and the longer to dry).
- Score the size of crackers you’d like with a knife or spatula before dehydrating. (I usually score the large square 3x3 or 4x4 depending on what I want to use them for).
- Dehydrate around 115°F - 125°F overnight and flip over once one side is dry. Dry to completion.
- Store in an airtight container, somewhere close to hand for when the cravings strike!