As many of you know, I LOVE crunchy dehydrated crackers made from sprouted grains and seeds. The following recipe is one of my favorite cracker concoctions made with flax seeds! As you can see from the photo, Rudi likes them too!
Lots of Omega 3’s!
Flax seeds are a fabulous source of vegan protein, omega 3’s and fiber. It is important to eat them raw for maximum benefits, and definitely soak them for a few hours beforehand to release the enzyme inhibitors, which make the nutrients more readily available and easier to absorb.
Dehydrating is fun!
If you don’t have a dehydrator, now is the time to get one! This recipe is quick and easy, and loaded with flavor. These crackers totally satisfy those cravings for crunchy munchies with a little salty, spicy sweetness! The dehydrating process (as opposed to baking), retains almost 100% of the nutritional content of the food. If you need a dehydrator, I recommend the Excalibur 5 or 9 tray with paraflexx sheets. You can order them by clicking on the logo:
So on with the recipe!
(yields 9 trays – split the recipe in half if you have a 5 tray)
3 1/2 cups flax seeds (soaked for a at least 3 hours)
4 sweet red peppers
2 stalks Celery
1/2 red onion
3-4 cloves garlic
3 TBS lemon
3 TBS chili powder
Cayenne powder- I like it spicy… use as much as you like!
1/2 cup raisins
A squirt of Braggs Liquid Amino Acids
1/2 cup Pumpkin Seeds
1 cup water
What to do:
1) Place all ingredients except flax seeds and pumpkin seeds in the food processor and mix well. (Add more water if needed).
2) Add the soaked flax seeds and processes again.
3) Pour into a bowl and stir in pumpkin seeds
4) Spread evenly on paraflexx sheets
5) Score the size of the crackers you like
6) Dehydrate on 105 overnight, then flip crackers over and remove paraflexx sheets
7) Dehydrate again until desired crispiness
8) Voila! Eat ’em up warm and fresh! Store the rest in an air-tight container.