Raw Garlic Flax Crackers - Healthy Alternative

 

A great alternative to a processed cracker: low in carbs, raw, gluten free and packed full of flavor. My kids love them and call them pizza crackers.  My husband and I love eating them with guacamole!  They are a wonderful source of fiber and fatty acids!

 

Raw Garlic Flax Crackers

 

2 cups flax seeds (ground)

1/2 cup olive oil

1 1/2 - 2 cups of water (less water = less cook/dehydrate time and have to spread quicker)

1/2 cup packed fresh parsley or basil

3 teaspoons dried basil

5 or 6 cloves garlic

Juice from 1 lemon or lime

1 teaspoons Himalayan crystal salt or regular sea salt

 

Dehydrator Tray - Flax Crackers

 

Blend or process flax seeds if not already ground. I grind them in my masticating juicer to preserve most of the nutrients. Place them in a large bowl. Blend the remaining ingredients until smooth. Pour blended mixture over the flax seeds. Mix quickly using a sturdy spoon.

 

Divide mixture in two, immediately spread batter onto two dehydrator trays lined with Paraflexx. I have luck spreading the batter with the back of a sturdy metal spoon, however you can use a spatula or your hands. I spread the mixture out pretty close to the edge of the Paraflexx, for thicker crackers/bread spread thicker.  Using a knife score the crackers in desired shapes and sizes. I score the crackers into 36 per tray, 5 cuts each way.

 

*See instructions below if you do not own a dehydrator!  Dehydrate at 135 degrees for the first 45 minutes. Flip the crackers over onto a regular grid dehydrator tray, then lower temperature to 105 degrees for 7-10 hours.  You decide when they are done.  I like mine softer and sometimes more crisp as well!  They are yummy no matter the consitency.  Store in sealed container.

 *Spread this batter into rounds to make a delicious raw pizza crust.

*If you do not own a dehydrator, no fear just spread the batter onto parchent paper and bake on a cookie sheet with the oven door open or closed at the lowest possible temperature to desired crispness.  Peak in on them, and at some point during the first hour grab the corners of the parchement paper to flip them over.  Continue drying or baking to desired crsipness.

 

 

  

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