I try to keep some kind of raw crackers on hand at all times. They go with everything: soup, salads, patés, dips and cheese. These flax crackers are a simple recipe that will keep for a week or so. The other great thing is that this recipe is flexible so you can substitute any seeds and herbs to your taste.
Raw Flax Crackers
- Prep Time15 min
- Cook Time10 hr
- Total Time10 hr 15 min
- Yield20-30 crackers
- 1 c milled flax seeds
- 1/3 c whole flax seeds
- 1 t sea salt
- 2 t herbes de provence
- 1 c water, plus more as needed
- 2/3 c sunflower seeds
- 2 T sesame seeds
- 2 T chia seed
- 2 T hemp seed
Mix everything together in a mixing bowl.
Line two dehydrator trays with parchment paper or teflex sheets. Spread batter evenly on two trays using the back of a spoon.
Start dehydrating the crackers at 145F degrees for the first hour, reduce the temperature to 115F.
Once the crackers are just firm enough to remove the paper or teflex, use a pizza wheel or knife to score the crackers so that they will separate easily. Place the cracker sheets directly on the mesh dehydrator sheets.
Once the crackers are holding their shape together very well (8 or so hours in the dehydrator), break them apart along the score lines.
Finish dehydrating until dry.
Store in an airtight container. If the crackers absorb moisture they will spoil quickly.