Basic Flax Cracker *RAW*
Howdy peeps! Happy hump day!
Hope you liked the first in the EASY series, coming at ya every Monday. Don’t forget to put down your feedback and/or experiences as we go along. We can keep each other motivated along the way.
Yesterday we packed up our lives for the next 5 weeks of being on the road.
First stop Dubai
I’m chilling with my girlfriend here in Dubai for a week, then hubs and I hit up Kuala Lumpur to visit some friends, then it’s onto Australia. So exciting.
Today I’m thinking of shopping for food supplies as I’ve brought some kitchen equipment (never leave home without it!) to raw-i-fy my friend. She has recently gone vegetarian so I’m excited to show her some dishes. I’ll share with you next post with what things I’ve brought on the road with me.
Right before I left Saudi, however, I made a very quick, easy and tasty cracker (by accident).
I’ve not worked with whole flax seeds before, I usually mill them into a flour/meal to make breads or throw into smoothies, but I’ve never been a big fan of their ‘flaxy’ taste in dehydrated products.
I was soaking the seeds to make into a more complex recipe then when I came back, I had realised they had turned into a jelly.
With a major hankering for cinnamon lately, I elected for a sweet cracker version.
They didn’t disappoint. I finished off the whole lot within hours of them being complete in the dehydrator. I had to force myself to save a little for hubs to taste test. To which he exclaimed “You could use these for dips and stuff!”. Totally!
Try to always use use golden flax (brown tastes nasty) and it’s been noted not to consume flax if pregnant or breastfeeding (doh for me! Only just realised this AFTER I had it). Apparently flaxseed can act very similarly to the hormone oestrogen however there is no known clinical studies on the risk to pregnancy.
Oh and warning, eating too much of this stuff may make you F-A-R-T
Easy Flax Crackers
(makes one dehydrator tray)
1/3 cup golden flaxseeds
1 cup of water
add ins (cinnamon, maple syrup, sea salt, cumin, curry, garlic, herbs etc)
Place flaxseeds in a large bowl and cover with water for 4 hours.
The water will become like jelly. Decide on add ins. This time I chose 3 T maple syrup, 1/2 tsp sea salt and lotsa cinnamon. Mix thoroughly.
Spread mixture on paraflexx sheet to about 3-5mm thickness and dehydrate for 2 hours on 140′ then 8 hours for 110′. If you don’t own a dehydrator, use greaseproof paper on a shallow baking tray and bake on lowest heat setting with door open til they are crunchy.
I didn’t score mine so when they were crispy I simply broke them up into irregular pieces.
Maybe I’ll have to come up with some easy raw dips to make for a savoury version? Any ideas?
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