Thursday, January 16, 2014

Spicy Mexican Flax Crackers
Here are the flax cracker recipes I promised.

Spicy Mexican Flax Crackers

All organic, fresh, raw ingredients. 

  • One lemon, fresh squeezed
  • One lime, fresh squeezed
  • 3 T. Nama Shoyou (a raw tamari)
  • 1/2 c. red onions, cut small
  • Hot peppers (any kind depending upon how hot you like it)from the garden, dehydrated under 105 degrees, ground, to taste
  • 3 T. Tomato powder, made from tomatoes from the garden, dehydrated under 105 degrees, ground
  • 2 c. dark flax seeds 
  • 3 c. spring water

Place in a large bowl in the above order and mix thoroughly before adding the flax seeds.  Soak in approximately 3 cups of spring water for 3-4 hours.  The flax seeds will swell and get gelatinous.  If the mixture is too runny, add more flax seeds.  If  too dry, add more water.  

When the mixture is firm, spoon onto the teflon sheets of a dehydrator. You can make sheets out of wax paper that work pretty well if you don't have enough teflon sheets.  Smooth out the mixture on the sheets.  Don't make it too thin.  1/4" - 3/8" should be good.  

Set the dehydrator at 105 degrees and let it "cook" overnight.  In the morning, peel the one piece cracker off the sheets and flip over for another hour.  If the flax mixture is sticking to the sheet, leave it in the dehydrator longer.  When done, break up into smaller pieces.  

Excellent with dips, guacamole, pates,  "bread" for a sandwich, or snacking by itself.

Italian Crackers:  Same recipe as above but season with basil and oregano and cut back on the hot peppers.
Indian Curry Crackers:  Same recipe as above but substitute the lighter, yellow flax seeds for the dark red flax seeds.  Season with curry and cumin.  Cut out the tomato and onions.

The recipe is very flexible and you can flavor the crackers anyway you want! 


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