One of my favorite snacks is flax crackers.
I add one pound of brown flax seeds, one pound of golden flax seeds, and one pound of ground golden flax seeds together in a bowl.
I then pour one cup of filtered water into the bowl for each pound of seeds, and stir the mixture until it turns into one big clump.
I divide the clump/ball into equal sized clumps/balls, one for each of my dehydrator trays, and then add seasonings.
I’ve recently been experimenting with various seasoning combinations. I add no more than 2T of Celtic sea salt to any tray. Sometimes I’ll add 1/4c agave and 1T of cinnamon, or 2T of basil and 1T of red pepper flakes. The key here is to experiment with the seasonings you like and see how it turns out. Have fun!
Once the seasonings are rolled throughout the ball, I spread it across the sheet. You can use wax paper to start, if you don’t yet have Teflex sheets.
Place the trays in the dehydrator. You’ll want to turn the temp up HIGH for an hour, and then turn the crackers over onto mesh sheets, otherwise you can run in to problems with bacteria. Once they’re turned over, I turn the temp down to 105F.
The time it takes to dehydrate them completely will vary, depending on how thinly you rolled the dough, how much water you used, your local relative humidity, and how crisp you like your crackers to be. You’ll discover what’s right for you.
