Spicy Flax and Herb Crackers

flax

From “Raw food, Real World” by Sarma Melngailis and Mathew Kenney.

Makes 2 dehydrator trays of crackers:

Ingredients

½ C sunflower seeds, soaked for 1 hour or more
½ C almonds, soaked for 2 hours or more
¼ C sun dried tomatoes soaked for 1 hour or more
1 red bell pepper – chopped
¼ C lime juice
1 T cumin powder
Pinch chilli powder or cayenne
1 T Himalayan or Celtic Sea salt (or to taste)
1 handful fresh herbs, such as coriander, basil & parsley
1 C golden flaxseeds

Instructions

Gareth's Tin

1. Finely grind the flaxseeds in a blender.

2. Chop the sunflower seeds, almonds and tomatoes in a food processor.

3. Add all the other ingredients to the food processor bowl (flax last), apart from the fresh herbs and process to combine well. Add small amounts of tomato soak water as you go, to keep the mixture turning.

4. Add fresh herbs. Pulse and chop to incorporate.

5. Spread mixture thinly onto 2 silicone rubber mats or teflex sheets.
Place sheets on dehydrator tray and de-hydrate at 46°C (115°F) for 2-3 hours.
Flip the sheets over and peel away the liners. Break or cut into pieces. De-hydrate for a further 10 hours at the same temperature.

6. Once at the “right” texture place in an air-tight container and store for up to 1 week – 10 days.

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Spicy Flax and Herb Crackers
Serves 2
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Ingredients
  1. ½ C sunflower seeds, soaked for 1 hour or more
  2. ½ C almonds, soaked for 2 hours or more
  3. ¼ C sun dried tomatoes soaked for 1 hour or more
  4. 1 red bell pepper – chopped
  5. ¼ C lime juice
  6. 1 T cumin powder
  7. Pinch chilli powder or cayenne
  8. 1 T Himalayan or Celtic Sea salt (or to taste)
  9. 1 handful fresh herbs, such as coriander, basil & parsley
  10. 1 C golden flaxseeds
Instructions
  1. Finely grind the flaxseeds in a blender.
  2. Chop the sunflower seeds, almonds and tomatoes in a food processor.
  3. Add all the other ingredients to the food processor bowl (flax last), apart from the fresh herbs and process to combine well. Add small amounts of tomato soak water as you go, to keep the mixture turning.
  4. Add fresh herbs. Pulse and chop to incorporate.
  5. Spread mixture thinly onto 2 silicone rubber mats or teflex sheets.
  6. Place sheets on dehydrator tray and de-hydrate at 46°C (115°F) for 2-3 hours.
  7. Flip the sheets over and peel away the liners. Break or cut into pieces. De-hydrate for a further 10 hours at the same temperature.
  8. Once at the “right” texture place in an air-tight container and store for up to 1 week – 10 days.
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  1. jane Reply

    What if I do not have a dehydrator?

  2. Rosie Reply

    These are the first flax crackers I’ve tried to make. Quick and easy, though I did leave them for a bit longer in the dehydrator than you suggest – maybe a further 2 hours – but I might have spread mine more thickly. I found scoring the mixture after I flipped it over made breaking into crackers really straightforward come the end. Thanks for the recipe.

  3. Pingback: Spicy Flax and Herb Crackers | easyglutenfreedietrecipes.info

  4. Pingback: Gareth Edwards's Alkaline Cooking Tips

  5. Cursuri Franceza Reply

    This is absolutely great and I will definitely try it soon. I love the fact that you used chili even if I’m going to use a bit more than a pinch. Thanks for sharing.

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