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Recipes in the Raw

Mexican Flax Crackers

 

2 cups flax seeds ground into powder

2 medium tomatoes

1 red pepper

1 green pepper

½ onion

1 jalapeno pepper (dried red pepper will do in a pinch)

2 tablespoons Braggs Liquid Aminos

2 tablespoons Savory Magic

1 tablespoon chili powder

1 teaspoon cumin

Handful fresh cilantro

 

Soak the flaxseed in 2 cups of water for at least 5 hours or overnight.  The seeds will absorb all the water.

 

Process the soaked flaxseed, tomatoes, peppers and onion through a Champion or Omega Wheatgrass Juicer using the solid screen. Mix in the remaining ingredients.

 

Spread the mixture thinly onto dehydrator trays lined with parchment paper (I prefer not to use plastic when I can avoid it and the parchment paper works great) and dry for 3-4 hours.

 

Remove from dehydrator and place an empty tray on top of each tray, flip over and remove the parchment paper. Return to dehydrator and continue to dehydrate until crispy, about 6-8 hours.  Store in a cool dry place.

 

Serves 6-8

 

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