raw flax-tomato crackers (dehydrated)

Name: Raw Flax-Tomato Crackers (Dehydrated)
Prep time: 25 min
Cook time: 8 h
Yield: 12
Ingredients: 1 cup(s) golden flax seeds (soaked 2 hours in filtered water); 8 large sun-dried tomatoes (soaked 1/2 hour in filtered water mixed with tamari or shoyu); 1/3 large bell pepper; 1 tablespoon(s) olive oil; 1 teaspoon(s) sea-salt; 2 large paste tomatoes (raw and chopped); 1 medium red onion, (chopped); 1 large garlic clove (pressed); 1/4 cup(s) dried herbs (your choice); - salt and pepper; - paprika or cayenne to taste

(1 RATING)

42 Pinches 4 Photos

Jo Zimny

Ithaca, NY

Updated on Feb 21, 2012

Years ago, I bought a bag of raw crackers at my local cooperative. After trying them I thought, I can make these myself, so I gave it a try. The thing I love about these goodies is you can change the flavour by changing the herbs you use. They are not cooked so be prepared to dry them for at least 8 hours. I live in a dry climate, so that's the length of time I leave mine. If you live in a humid climate you may have to leave them longer.You will need a dehydrator with Teflex sheets for this recipe.

Rate

prep time 25 Min

cook time 8 Hr

method ---

yield 12 serving(s)

Ingredients

1 cup golden flax seeds (soaked 2 hours in filtered water)
8 large sun-dried tomatoes (soaked 1/2 hour in filtered water mixed with tamari or shoyu)
1/3 large bell pepper
1 tablespoon olive oil
1 teaspoon sea-salt
2 large paste tomatoes (raw and chopped)
1 medium red onion, (chopped)
1 large garlic clove (pressed)
1/4 cup dried herbs (your choice)
- salt and pepper
- paprika or cayenne to taste

How To Make raw flax-tomato crackers (dehydrated)

Step 1

NOTE: The flax seeds, once soaked should be very gooey in texture, that's exactly how they should be.

Step 2

Put all the ingredients EXCEPT the flax seeds into a food processor.
Step 3

Process until well combined.
Step 4

Remove the mixture from the food processor and on low add the flax seed until well mixed. You want the flax seeds in tact.
Step 5

Using an off-set spatula spread a large scoop of the mixture onto a teflex sheet. The mixture should be about 1/8-1/4" thick. Not to thick or thin. If it's too thin it will crumble, if it's too thick it will take a long time to dry, so try to get it fairly close to the suggested dimensions.
Step 6

Once you've used up all the mixture dry at 110'F for 8 hours. If the crackers aren't dry enough flip them over and dry for an additional 6-8 hours. You should open the dehydrator at the 6 hour mark and test them. If the gooeyness is gone then they are ready.
Step 7

I leave mine in a big bowl on the counter so we can sample them all the time. They are so good and good for you too.
Step 8

Enjoy!
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