The other day I unexpectedly steeped into a raw food making frenzy. I think feeling run down, as if sickness was creeping up on me inspired me to create some raw foods. In addition to creating some of my raw granola, aka, raw buckwheat treats, I made some really simple flax seed crackers, which are perhaps the best I have made so far. This recipe is also simpler, in that it does not require soaking the seeds. It was purely accident that I did not soak the seeds. Normally I would, but it had been so long since I have made flax crackers I completely forgot about this step, but they still came out amazing.
- 1 cup of golden flax seeds
- 1 cup of brown flax seeds
- 2 TBSP onion granules
- generous amount of garlic salt
- 1/2 cup of Namu Shoyu
- 3/4 cups of water
- Combine all ingredients into a food processor and pulse until well mixed
- Spread the mixture onto a teflex dehydrator sheet, should but enough for one full sheet in a nine tray Excalibur dehydrator.
- Score the mixture into desired shapes using a pizza roller or sharp knife
- Dehydrate crackers at 95-100 degrees for about 8-10 hours.
- Flip the crackers over and dehydrate for another 8-10 hours, until crisp.
These crackers have a slightly salty/spicy flavor without too much hint of garlic or onion. If you like a stronger garlic or onion taste, simply add more garlic salt or onion granules.
These are great just as a side item to a meal, or served as a snack with almond butter. They would also go great with a raw cheese spread or pizza sauce. Best part is, these will stay practically stay fresh forever.