I remember when I first started eating more raw food. I tried flax crackers several times but just couldn’t really enjoy them. They had a flavor I wasn’t accustomed to. Beyond that, they were pretty bland. With time I did finally learn to enjoy the flax flavor. To combat the blandness I started to search for a more flavorful recipe. This oil free recipe for Veggie Herb Flax Crackers is my take on what I learned from several other versions.
Raw crackers and breads help add variety to a raw or mostly raw food menu and can help cut down on the desire for chips and other items you are trying to avoid. These will last for several weeks if kept in an airtight container.
A key part of ramping up the flavor is in the soaking stage. The flax seeds need to be soaked in water for an hour or so before making the cracker batter. I make sure the water is flavor packed by blending up the water with tomatoes, a chili pepper, garlic, lemon juice and soy sauce/coconut aminos. This way the flax seeds themselves get a flavor boost.
Next comes adding more flavor enhancing ingredients to the batter. I chop up bell pepper (red, yellow or green) fresh herbs and mix these in to the soaked flax seeds. I’ll add other veggies I have on hand such as grated carrots or chopped tomato. I also add dried spices such as cumin, curry powder and paprika. Soaked sun dried tomatoes add a nice touch too if you have them.
Once dehydrated these crackers go well with pate, salsa, guacamole, or where ever you would serve chips or crackers.
You can easily adapt this recipe to accommodate your preferences or what’s available in your area. Dried herbs can be used if fresh ones are not handy. Use lime juice and cilantro for a more Mexican flare. Add olives and basil for a Mediterranean vibe. You get the idea.
- 3 cups flax seeds (linseeds)
- ¼ fresh lemon juice
- 1 cup chopped tomatoes
- 3 garlic cloves or about ½ TBL chopped garlic
- ½ to 1 hot chili pepper depending on your tastes
- ¼ cup soy sauce or coconut aminos
- 2 cups water
- ¾ cups chopped fresh herbs
- 1 bell pepper (red, yellow or green a a combination)
- 1 cup chopped or grated carrots or tomatoes or a combination (optional)
- ½ cup soaked sun dried tomatoes chopped (optional)
- 1 ½ tsp ground cumin
- 1 tsp curry powder
- 1 ½ paprika
- Place the flax seeds into a large bowl
- Add next five ingredients and the water to your blender and blend until smooth
- Pour over the flax seeds
- Let sit for 1 hour to allow the flax seeds to absorb the water
- Once soak time is complete, add remaining ingredients and stir to mix well
- Spread evenly over on two dehydrator trays which have been lined with a teflex sheet
- Dehydrate at 110 F/ 43 C for 6-8 hours or until you can peel the reflex sheet off easily
- Flip the sheet over onto a unlined dehydrator tray and remove the teflex sheet
- Dehydrate another 4-8 hours until completely dry
- Break into cracker size pieces and store in an airtight container. For neat even sized pieces you can score with a knife before the previous step (after you have flipped them)