- 2 cups whole flaxseeds
- approx 2 cups water
- 1/4 cup tamari, Braggs Liquid Aminos or nama shoyu raw soy sauce
- sea salt to taste
- 1 tbsp fresh minced herbs (optional)
PreparationIn a medium sized bowl, cover the flax seed crackers with water and allow to soak for at least 1 1/2 hours.
|2 cups Flax Seeds, 2 cups Water|
The water will turn to a gelatinous goo. Check the mixture, and add more water if needed. You want the mixture to be gooey, but not runny, and not too thick.
Stir in the tamari, Liquid Aminos or nama shoyu sauce, sea salt and fresh herbs.
|Bragg Liquid Aminos, 6 Ounce|
You can also get creative and add some extra flavors - a squirt of lime juice, minced ginger, chili powder or cayenne pepper - depending on your tastes.
Spread the mixture about 1/8 inch thick on your dehydrator's ParaFlexx 14 Dryer Squares. or teflex sheets.
I have this one.
Set your dehydrator to about 110 degrees, and dehydrate for 4-6 hours.
|Ok - let's see how this goes.|
|So we will check in the next 3-4 hours and see the progress :-)|
Turn the mixture over, and dehydrate another 3 - 4 hours. If you like a crispy and crunchy cracker, dehydrate a bit longer. I like my flaxseed crackers a bit chewier, so I dehydrate them a bit less. Break or slice your crackers into pieces when finished dehydrating.
|So this is it after about 10 hours - have not cut into it yet, but this is the best I have ever done :-)|
Raw flaxseed crackers are an excellent snack on their own, or served with a raw salsa, guacamole, raw hummus or another raw food dip.
Finished product - not plated well, but still good.