I was starting to make a Holiday Spice Flax Cracker for a raw ginger bread house and thought I’d share the how to’s of the flax cracker.
This needs to be prefaced with – I really dislike raw flax breads BUT I love flax seed crackers. Flax crackers have the best crunch and are a great substitute for processed chips and snacks. So please take that into account if you found the raw flax meal breads not to your liking, the crackers with whole seeds are delicious!
Soaking flax seeds will turn the seeds into a gelatinous mixture (kind of like chia seeds), this is what you want! I do this for the texture and taste of the finished cracker. When dehydrated they become crunchy and individual seeds are able to be bitten in half.
Chia and flax seeds are very similar in that they are never rinsed after soaking. There doesn’t seem to be a good explanation anywhere as to why but its definitely common practice based on my reading and the few classes I’ve taken.
The soaked flax could also be added to smoothies, they are high in fiber and healthy omegas.
- 2 cups flax seed
- 3 1/2 cups filtered water
- Mix water and flax seed in a bowl and let sit for 2-3 hours. The flax/water mixture will become very gelatinous (see image at top of post), perfect for mixing with a variety of ingredients. This amount covers about 3 dehydrator trays each fitted with a teflex sheet. (No rinsing required)
- General dehydrating instruction: dehydrate 2 hours at 115 degrees then flip over and remove teflex sheet, score into desired shapes with a pizza cutter or knife and then dehydrate another 12-16 hours.
I haven’t tried baking them in the oven but I imagine you’d want to lay parchment paper down on baking sheet and use the lowest setting on your oven and bake until crispy.
Current flax seed cracker recipes on Feed Your Skull: