crackers

Flax Crackers: No Dehydrator Required!

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 Put all the veggies & seasonings in blender and blend until smooth. 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… Read More


Filed under: Eat Veg elifelines Vegan & Vegetarian Recipes