Flax crackers (raw)
Flax crackers (raw)
Ingredients
3 cups zucchini – chopped
2 cups tomatoes - chopped
½ cup onion – chopped
¼ cup tomato powder
2 teaspoons fresh garlic - minced
2 ½ teaspoons Himalayan or sea salt
2 teaspoons Italian seasonings
1 tablespoon lemon juice
½ teaspoon black pepper
1 cup flaxseeds – soaked in 2 ¼ cups water
1 ½ cups flax meal
2 tablespoons fresh herbs (basil, oregano, thyme) – coarsely chopped – optional
Steps
Put the zucchini, tomato, onion and garlic in food processor with the S-blade. Process until well chopped. Add all the remaining ingredients except the flax seeds and flax meal. Mix well.
When the flax seeds have absorbed most of the water, add it and the flax meal to the food processor. Lightly pulse.
Add chopped fresh herbs. Lightly pulse.
Pour equal amounts of batter onto 4 silicone dehydrator sheets or parchment paper. Evenly spread the batter to the edges of the sheet. Score the crackers into whatever size cracker you want. I start by making a cross in the middle and then work out. Slide silicone sheets onto dehydrator trays.
Dehydrate at 115 F for 12 hours. Halfway through dehydrating, flip the crackers onto another mesh dehydrator sheet. Continue to dehydrate until they are completely dry.
Store in a sealed container. They can be stored for up to six months.
