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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