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 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 on
solid dehydrator sheets and dry for 3-4 hours. Flip over onto perforated
sheets and continue to dehydrate until crispy, about 6-8 hours. Store in
a cool dry place.
Serves 6-8
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