Maple Ginger Flax Crackers
They are delicious and can be made into little flax rounds.
3½ cup Golden Flax Seeds, (soaked 4 - 6 hours in 3 cups water)
2 teaspoon vanilla essence (extract)
4 tablespoon Ginger, juiced with pulp or processed
½ cup sunflower seeds
½ cup Maple Syrup
Mix flax, sunflower, maple, vanilla and ginger. The ginger can either be juiced and the pulp and juice added, or pureed in the food processor.
Keep mixture moist and loose for spreading. Spread mixture as thin as possible.
I like to make into round crackers, an exercise in patience. (I am experimenting today with using a non stick mini muffin pan to dry them in.)
Dehydrate at 105 degrees for 5-6 hours on teflex. Flip over, remove teflex and dehydrate another 4-5 hours until desired crispness.
You can add more maple syrup, then it might need to be longer in the dehydrator. Also same goes for the ginger, I added more of both yesterday. It was about 4 tablespoons minced ginger and juice and 3/4 – 1 cup
Can use a few dark flax seeds mixed in instead for appearance.