Italian Flax Crackers
These are some of my favorite crackers of all time. I got the basic recipe from Mary Rydman's book, Raw and Radiant. I found I needed to make it more flavorful than the original, so feel free to go lighter on the garlic, onion etc. I like them with sliced avocado, sliced tomatoes, cucumber, or (my favorite) raw goat cheddar. They're great for taking to work for lunch.
2 cups Flax Seed + 4 cups Soak water
2 medium Tomatoes
3-4 cloves Garlic (I like a lot!)
1/3 cup Onion
1/2 tea Salt, or to taste
3/4 tea Oregano or more
Basil would be really good too, though I havent tried it.
Blend tomatoes, onions, garlic and seasonings in food processor until well blended with no chunks. Taste and adjust seasonings. Add soaked Flax seeds. Blend a bit more until well incorporated, flax seeds will stay whole. On teflex sheets, spoon mixture into three inch rounds, or whatever cracker size you prefer, 1/4 to 1/2 inch thick. I dehydrate at 145* for the first hour, then 110*-105* until dry enough to turn over, then allow to dry completely. They get thin and crunchy.
I only have a 5 tray dehydrator, and it makes more than that....you could scale the recipe back, but I tend to gobble these up, so I dont mind having to run the dehydrator longer.