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Veggie Flax Crackers

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Here’s my favorite variation of the flax cracker recipe I originally got from Misty Humphrey of Healthy Transitions. Like my plain Flax Crackers, they’re delicious and crispy, and sturdy enough to spread yummy things on.

The carrots give a wonderful reddish-orange color. Feel free to try different seasoning combos. These are great to take to work for an afternoon snackerel of something. Very nice when you’re satisfied, satiety-wise, but want something fun and crunchy. And sooo tasty!

You will need

  • Parchment paper
  • Dehydrator
  • Nutribullet, coffee grinder, blender or food processor
  • Helpful: a spatula with a flexible head, like silicon or something else rubbbery

Ingredients

  • 2 cups whole golden flax seeds (regular flax seeds will work, too)
  • 2 green onions
  • 1/2 cup chopped carrots
  • 1 cup fresh tomatoes, or drained canned tomatoes
  • 1 1/2 Tablespoons lemon juice
  • 1 teaspoon salt
  • 2 1/2 cups water

Instructions

  1. Grind 1 cup of the flax seeds to power using a coffee grinder (in batches), food processor, or Nutribullet-type blender.
  2. Blend green onions, carrots and tomatoes.
  3. Mix all ingredients in a bowl and let soak for 12 to 24 hours.
    • The flax will absorb the water and puff up to form a thick batter.
  4. Cut a piece of parchment paper for each tray.
    • Each piece should fit your dehydrator trays exactly, so it lays flat in the tray.
    • Tip: You can stack layers of paper and cut them all at once.
    • Tip: if you have silicon liners, you might not need to use parchment paper.
  5. Place a sheet of parchment paper in each tray.
  6. Spread the batter about 1/8″ deep evenly over the parchment paper.
  7. Dehydrate 24 hours at 105°.
    • You can optionally flip the cracker halfway through.
      • Carefully peel the cracker from the parchment.
      • Carefully flip and replace on the parchment.
  8. Peel the crackers from the parchment, and enjoy!
  9. Options
    • Break into pieces for storage.
    • Store in zip-top bag, or…
    • Store in sealed containers to protect them from getting crushed.

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