Super-Yummy Italian Flax Cracker Recipe

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.

You’ll need:

• 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:

1. Blend all ingredients together in a food processor. Add water if a little too dry.
2. 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).
3. 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).
4. Dehydrate around 115°F - 125°F overnight and flip over once one side is dry. Dry to completion.
5. Store in an airtight container, somewhere close to hand for when the cravings strike!

Comments

[Penny]

Mine came out really well except they stuck to the baking paper! I'll either have to find a way of unpeeling them or develop a taste for paper!

If anyone has any tips to stop them sticking this would be helpful.I have a round "stockli" type dehydrator.

[Nichole]

Dear Karen,
I wanted to thank you so much. I'm probably the exact type of person you do all this wonderful work for. I've had a poor diet for my whole life and though I believe wholeheartedly in raw foods, trying them out was another story altogether. (tasteless slop babyfood)

WELL THANK GOODNESS FOR YOU!!!! I tried these crackers after many years of ruminating and buying various complicated books and watching many YouTube videos and I have to thank the stars above for all you do!!! They came out VERY GOOD and I'm just so happy because it was so easy, unintimidating, and smelled and tasted yummy, even my meat heavy husband loved the taste and was impressed and he LOVES crackers. I can truly say, you have inspired me (with your YouTube videos and recipes) to make a huge change AWAY from processed breads and crackers and TOWARDS using this in place of ALL of that. I can't wait to try different flavors and use them as breads, wraps, pizza crusts etc etc. This is going to be a huge help for me, you don't even know!!!! Sincerely, Nichole, Former Bread Addict

[Patti Valentine]

It's OK that the whole flax seeds pass right through you. They will swell when water is mixed with them and provide fabulous lubrication to the colon.

There are raw "pudding' recipes that feature whole flax seeds.

[Sherry Smith]

Whole flax seeds are not very indigestible and will pass right through you. Mill them or used ground flax seed.

[matt damour]

Hello ..
I was wondering the best way to sprout allot of flax seeds ( around 8 cups) at once. Thank you very much.

[Melody]

what is the approximate drying time of the crackers? many thnks

[Viola Woolcott]

Hi Karen - what dehydrater would you recommend? I do not like plastic (as it leakes) and I am not sure what paper is the best to use?

Viola

[Kristin]

I thought the magic number for dehydrating and still keeping the food "live" was 117 degrees. Is this true?
Thank you.

[Mary J]

I've read other recipes for flax crackers that say to soak the seeds for 8 hours before making the dehydrated cracker. What's the point of that?

From Karen: Good question! Well, the purpose is to re-activate the enyme activity and therefore make for better digestion, HOWEVER, I really do think that in the case of making flax crackers, considering we are dehydrating the mixture, this really is not necessary. You will find if you do soak the linseeds (flax) for a few hours that you end up with a gloopy mixture that is quite offputting. There is nothing wrong with doing this and yes I'm sure some benefits are the net result however, I think it's best just to get on and make them from dry as I do, or grind the seeds first which make for a flatter, more even cracker. All personal preference at the end of the day.

[lana]

I have tried so many times to make any kind of cracker or bread. They either smelled bad or tasted bad. I prepared these crackers, (I did not mill the flax seeds)and they are amazing. My kid likes them.

[Heather]

Those sound super yummy! I'll have to try them out!

[David Cohen]

All these recent articles about dehydrating (mini teach-in, How to get going) and now the recipe made me decide to dust of (literally) my Excalibur (haven't used it for months), and make them there crackers ... thanx Karen. It just keeps getting better :-)