Tomato/Cilantro Flax Cracker
(click on image to enlarge)
This variation came from experimenting with different herbs and seeds and is based on a recipe found in Vegan World Fusion. I especially like this recipe with raw hummus.
Ingredients
- 1 cup golden flax seeds
- 1 cup brown flas seeds
- ½ cup sun-dried tomatoes, soaked in 1 C lukewarm water until soft
- 1¼ cups pumpkin seeds, soaked and drained
- 1 tablespoon Shoyu, or to taste
- 1 teaspoon lemon juice, fresh squeezed
- 1 teaspoon sea salt, or to taste
- ½ teaspoon black pepper, ground to taste
- ½ teaspoon crushed red pepper flakes
- ⅛ cup parsley, chopped
- ⅛ cup cilantro, chopped
Preparation
- Put flax seeds in a large bowl with 2 1/2 cups of filtered water and soak seeds for at least 30 minutes.
- Mix all other ingredients (including sun-dried tomato soak water)in food processor and process until smooth.
- Mix all ingredients.
- Spread evenly on 2 Teflex dehydrator sheets and dehydrate at 115°F for 6 hours. Flip and transfer to a mesh screen for 6 additional hours.
It helps to score the crackers when you first put them onto the Teflex sheet so that they break along the lines later.
Comments
ray writes: (October 19, 2006)
I just adore these crackers!
sillydog writes: (November 05, 2006)
I’ve had these and they’re awesome. I couldn’t taste the tomato, but it added texture. Delish.
Theresa writes: (November 23, 2006)
These are the best! Great with hummus for a quick meal.
kandace writes: (March 04, 2007)
I recently made a variation with rosemary instead of the parsley and cilantro. It was amazing!
katmondu writes: (July 23, 2007)
Yey! I made these this weekend. I’m so amazed at how they turned out. First, they look like the picture which tells me I didn’t do anything wrong :) Second, they don’t taste like sun dried tomatoes at all, which was just kind of cool and interesting considering how much tomato flavor they should have had. They tasted like a chewy cracker with just a little spicy kick, I ate it with a bit of your recipe for pico de gallo on top, and also with cheddar cheese sauce recipe found on this site. They are just the perfect cracker and I never would have thought those ingredient combinations would produce something so awesome!
I’d like to know more about this rosemary variation – did you use fresh rosemary, and how much? I’m thinking one sprig should be good enough, because rosemary can be a bit overwhelming. Just curious. Anyway, my compliments on a great recipe and I’m so happy I found this website :)
kandace writes: (August 14, 2007)
Oh boy I am usually so bad about measuring! I believe that, for the rosemary, I used a couple sprigs. Definitely fresh (from the backyard).
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