Wednesday, November 16, 2011

Flax Crackers

These can be crisped at a low temperature in the oven (<250 degrees)  with the door cracked, or dehydrated.  The instructions are simple:

1c   flax, ground
1c   shredded carrots (or better yet, use the pulp of juiced carrots)
1/2c  sunflower seeds
1/4c  whole flax seeds

raw honey (optional)
pink salt, oregano, garlic powder, and onion powder to taste

Mix all ingredients and add water until you have a pliable dough.  Spread thinly over dehydrator sheets or parchment paper.  Cut the dough into cracker shapes once it begins to firm in the dehydrator.

This is a standard recipe.  Victoria Boutenko, the author of one of my favorite raw books, "12 Steps to Raw Food," suggests letting the dough ferment overnight.  In my experience these crackers take a few days to dehydrate at 110 degrees, so I skip the fermentation step. 

Ground, sprouted wheat berries may be added.  Just soak berries for a day, and lay between two wet napkins to sprout, rinsing about every 5-8 hours for a couple of days until sprouts form. 

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