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.
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.