Flax Crackers

[Jax]

Flax Crackers from Raw Food Recipes (http://www.rawfoodrecipes.co.uk/Recipes/Crackers/Basic%20flax%20seed%20crackers.htm)

I think Kate Wood adds 1/2tsp Pink Salt, 2tsp purple corn and 1tsp curry powder to hers, which I tried once and didn't go a lot on. So the next lot I made I added the purple corn and salt, and 1 tsp hot paprika and a dash of cayenne to taste, they were far tastier!! ;)


4C flax seeds (linseed is another name for flax)
1 lemon
4C water


Put half the flax seeds into the blender jug and blend on a high speed setting to make flax seed flour.
Pour the flour and the rest of the flax seeds into a large mixing bowl and add the water.
Add the juice from the lemon and then mix it all together really well to make a sticky porridge like mix.
Allow to stand for half an hour or so.
Divide the mix between two dehydrator sheets and then use a spatula to spread it evenly.
Dehydrate at or under 46C (115F) for 12 hours then turn over and continue for another 24 hours.

[Jax]

Just for variation and seeing how you can change raw recipes easily to include what you want, here's a version from Shazzie (http://shazzie.com/love/recipes/)................I'm assuming she DOES mean 500g of flax seeds and not actually you counting out 500 tiny lil flaxseeds!!! :confused: :(

500 golden flax seeds
250g poppy seeds
50g Salba or chia seeds
2 red peppers
100g tomatoes
200g celery
1tsp Himalayan pink salt
250g coriander
1 teaspoon chlorella
2 teaspoons paprika
2 teaspoons marine phytoplankton crystals (not the salty or fishy stuff)
1 litre water


Put the three types of seeds in a large mixing bowl. Blend the peppers, tomatoes and celery in a Vita-Prep until smooth. Add this to the seeds and mix. Add the water to the blender jug to get the rest of the mixture out, and pour this into the bowl, too. Add the rest of the ingredients and stir. Leave to rest for about ten minutes, as you prepare the dehydrator sheets.
Line four or five Excalibur dehydrator trays with sheets. Spoon equal amounts of mixture onto each tray. Using a frying spatula (very handy), spread out the mixture right to the edges of each tray. Place them into the dehydrator and dehydrate at 115°F/46°C for 2-4 hours. Turn the large crackers over, remove the sheets and dehydrate for a further 2-3 hours, until very crunchy and not at all soft.