When deciding to change your eating habits for health reasons, you tend to crave crunchy snacks in the beginning. These snacks are good to eat at any point in your health journey, but in the beginning, I personally wanted to crunch on something, like chips or unhealthy greasy crackers from a box…. you know, all the crap that’s not super healthy for us but taste good. These crackers were my light when my dark crunchy cravings would kick in.
They are fairly simple to make. Throw a crap ton of vegetables and spices into the blender and puree them and then add to flax seeds, Voila! The great and amazing thing with these crackers is this is just a base recipe. You can change it and mould it and experiment with different vegetable combinations to find the ones you want to make over and over again.
If you don’t like an ingredient in the recipe leave it out and add something you do like. When you put these into the dehydrator you can add sliced tomatoes, onions, peppers, etc to make it look appealing and fancy.
To keep the enzymes intact and the food raw vegan dehydrate the crackers all day or overnight for 10-12 hours. You can put these in the oven at a higher temperature as well if you are in a hurry or don’t mind if they are not fully raw.
Vegetable Flax Seed Crackers
A very versatile cracker to make for a snack or a potluck.
The Base Water Mix
- 3 cups Water
- 2 cloves Garlic
- 1 whole Tomato
- 1/4 Onion
- 1/4 cup Fresh lemon juice
- 2 cups Flax seeds Can combine brown and golden
- 2 tablespoon Sesame seeds
- 1/4 onion copped finely
- 1 Carrot grated
- 3 teaspoons Sea salt
- 2 teaspoons Basil fresh or dried
- 2 teaspoons Oregano
Extra's you can add if you want. (can add one or many. If you add a lot add some water to the bowl as well)
- Zucchini grated
- Peppers finely chopped
- Parsley finely chopped
- Cherry tomatoes to decorate top of crackers
- Mushrooms finely chopped
- Spinach finely chopped
In a blender put all the water mix ingredients; the water, garlic tomato, onion, lemon juice(don't add the flaxseeds yet). blend until smooth.
Get a Big bowl and pour the flax seeds in it. Add the water mixture from the blender. stir all together and let the flax seeds soak for 2 to 4 hours at least. It needs to get really gelatinous and thick.
In the meantime, while it soaks you can get The Vegetable items ready and chopped to add when the flax seeds are done.
When the Flax seed mixture has thickened you can add all the chopped vegetables and any of the Extra's you would like as well. Make sure you thoroughly mix it all together.
Now it is time to dehydrate. Or put in the oven if you are doing it that way.
If you are doing it in the oven use parchment paper on a cookie sheet and spread mixture about a 1/4 inch-1/2 inch thick on the sheet and put in the oven at 200 degrees F and check every half hour if it is hard and not watery anymore.
TIP: Whether you are using the oven or dehydrator, once you spread the mixture on the sheet you can use a pizza cutter to make lines/ squares for the crackers and add any toppings you would like, such as thinly sliced cherry tomatoes.
If you are doing it in a dehydrator spread the mixture onto a Teflex sheet about 1/4 inch thick. make sure not to make the edges too thin as they dehydrate the fastest. Dehydrate for 10 to 12 hours at 115 degrees, or shorter time at a higher degree.
At around 6-8 hours start checking to see if the top is dry and able to flip onto the mesh dehydrator sheet. If it can flip over, start gently pulling back and peeling off the Teflex sheet and let the crackers finish dehydrating on the mesh sheet.
Once all dry they can be broken into crackers and stored in an airtight container or ziplock bag.
Enjoy on its own or with a nice vegan dip, such as "cheesy" cashew dip.
If you make these crackers I’d love it if you post a comment and add a photo, or go to my facebook page and post a photo of your beautiful crackers!