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Basic Flax Cracker Recipe
April 2, 2013
Do you remember these?! I almost didn’t! With all the gourmet raw food floating around the internet and the popularity of raw foods now, I often crave the simplicity of my old, tried but true, basic raw food recipes like the ones in Living on Live Food. Give these a try and alter them to your liking. They are pretty simple and basic which I like because they can go with a variety of toppings or dips, etc…
Flax Seed Crackers
The basic cracker. I love these! They are simple, yet tasty and great for dipping or topping with avocado, tomato and onion. After you make these once, you can vary the amounts of garlic and ginger and lemon to suit your taste.
2 cups whole flax seeds (soaked in 2 cups water for 4 hours or overnight)
2 cloves garlic
1/2 lemon, juiced
2 Tablespoons Bragg liquid aminos or Nama Shoyu
1 Tablespoon fresh ginger
1. Place all ingredients in a food processor and blend until well combined, and until the garlic and ginger are completely ground.
2. Remove from processor and place on a Teflex sheet on top of a mesh dehydrator screen. Spread batter into a thin sheet about 1/8 inch thick (or less…I like to make these very thin: the ‘goopy’ substance from the flax seeds holds these crackers together even if they have holes).
3. Dehydrate at 105 degrees for 10-16 hours, depending on degree of crispness desired. Flip crackers and peel off Teflex sheet after 7-8 hours.
Note: When you place whole flax seeds in the food processor with the other ingredients, the flax seeds will stay whole. This is suggested just to grind the other ingredients and to blend the flax seeds into the mixture.
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