- 3 cups golden flax seeds soaked in 3 cups of water for 4 – 6 hours, or overnight (they absorb water quickly, but won’t matter if they soak longer)
- 4 – 5 ripe medium to large tomatoes
- 2 jalepeno or other hot peppers (more if you want them really spicy)
- 1 red onion, diced
- 1 clove fresh garlic (optional)
- 2 limes, juiced (or 2-1/2 to 3 if you want them really tangy)
- 1 tsp Celtic, Himalayan or other high mineral content salt
- 2 – 3 tsp salt-free Mexican seasoning (Frontier makes a good organic one) or chili powder
- 1/2 bunch fresh cilantro, washed, tough stems removed, and chopped
Add the soaked flax seeds and blend until smooth – you may have to do this in batches, and you may have to add an extra cup or two of water. Mix everything until the batter looks homogenized/even. It should be thick, not runny, but still be able to spread easily. (If it’s thick, then you’ll just have thicker crackers, and they will take longer to dehydrate).
Note: Your flax cracker life will be a lot easier if you have a high-power blender such as a Vita-Mix or K-Tec – otherwise, have lots of patience – the flax seeds need to be broken down to give you the benefit of the Omega-3 fatty acids.
Spread about 1-1/4 cups thinly and evenly on each teflex sheet, and dehydrate on 115 F for 24 hrs. This yields 9 trays. If using a 4 or 5-tray, then cut the recipe in half. To speed up dehydrating time by a couple of hours, you can remove the teflex sheet after about 8 – 10 hours, and continue drying on the mesh tray. When the crackers are nice and crispy, they’re done. Break them up (they won’t be even – all jagged and various shape – but that’s okay – they’ll taste GREAT!)