On my last trip to Chicago, I tried dehydrated crackers at Karyn’s Raw and decided to Recreate What I Ate. I looked at several recipes to get an idea of how it can be done and came up with this slightly different, but no less delicious version.
Flax seeds are a great source of fiber, protein and Omega 3 fats. From relieving constipation to reversing diabetes, cancer and cardiovascular diseases, the benefits of flax seeds are gigantic!
It is very easy to implement them into your diet, simply add some to smoothies, oatmeal, or like in this case, crackers.
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/2 cup sun-dried tomatoes, diced
- 1 cup fresh tomatoes, diced
- 1 cup golden flax seeds
- 1 cup brown flax seeds
- 1/2 cup cilantro
- 2 Tbsp Braggs Liquid Aminos
- 1 cup water
Process well in a food processor and spread about 1/4″ thick on a plastic sheet. Dehydrate at 105 ºF until firm enough to flip, about 4 hours. Flip flax crackers over onto the mesh of the dehydrator tray. Continue to dehydrate until completely dry, about 6 hours or overnight.
If you do not have a dehydrator, you still can make these crackers. Just spread them on a cookie sheet and use an oven at the lowest temperature.
Store in an air-tight container or a zip lock bag at a room temperature for about 2 weeks.
Here’s side by side comparison of my Dehydrated Flax Seed Crackers and the original version from Karyn’s Raw Café… Not bad, I would say!