miss_thenorth
Frugal Homesteader
http://www.whole-body-detox-diet.com/flax-crackers.html
Since giving up wheat, I have been in search of a good cracker, and the fact that it is low carb is a big time bonus!!! I found this recipe, and I halfed it, just in case I didn't like it. I made it plain, no herbs--just salt. I measured out two cups of golden flax seeds, and put it in a large glass bowl. I covered with probably 3 cups water and set it out over night. The next day, I poured, (and it was quite runny) on to three cookie sheets covered with parchment paper. I just had to take a spoon and smooth out the goop. Then I put it in the oven at 200F, and baked for probbaly 3-4 hours. for the last part, I took the parchment paper off of the cookie sheet and just put those on the racks in the ovem, as the middle was dried properly. Probably another 20 minutes and they were dry.
And Oh MY Goodness, they are awesome and the crunchiest crackers I have ever made, and probaly ever had. They would be awesome with some seasonings, but they are good plain--even the kids and hubby like them.
Next time, ans there will def be a next time soon, I'll try and make them a bit thicker, so they hold up to dipping better. These were so good and sooooo easy. I just had to share!!!!!
4 cups flax seeds, soaked overnight
2 tablespoons (or more!) chopped herbs (parsley or cilantro)
1 teaspoon sea salt (adjust to taste)
Directions:
1.Combine all of the ingredients in a large bowl and mix well.
2.Spread mixture about inch thick onto teflex sheets, parchment paper or other non-stick surface. Use a bowl of water to keep dipping hands or utensil in, making it easier to spread.
3.In a food dehydrator, dry at 145 degrees for 2 hours, then reduce to 115 degrees for 6-8 hours. If using an oven, bring it to warm and let dry for 2-3 hours then turn the oven off. Leave for as many hours as it takes to get to desired crispness. Direct sunlight through a window is another great way to dry your crackers it may take two to three days, depending on your climate.
4.Once dry, break up into manageable sizes (these arent uniform but free-form) and store in an airtight container. They will last for weeks!
Makes a 2-quart tub of crackers
Add sesame seeds, sunflower seeds, pumpkin seeds or ground nuts for extra nutrition and flavor.
There are many variations you can make with this basic cracker recipe. Make different flavors by adding any of the following:
◦Cayenne or chili powder
◦Curry
◦Soaked sun-dried tomatoes
◦Italian seasoning
◦Minced fresh garlic or garlic powder
Since giving up wheat, I have been in search of a good cracker, and the fact that it is low carb is a big time bonus!!! I found this recipe, and I halfed it, just in case I didn't like it. I made it plain, no herbs--just salt. I measured out two cups of golden flax seeds, and put it in a large glass bowl. I covered with probably 3 cups water and set it out over night. The next day, I poured, (and it was quite runny) on to three cookie sheets covered with parchment paper. I just had to take a spoon and smooth out the goop. Then I put it in the oven at 200F, and baked for probbaly 3-4 hours. for the last part, I took the parchment paper off of the cookie sheet and just put those on the racks in the ovem, as the middle was dried properly. Probably another 20 minutes and they were dry.
And Oh MY Goodness, they are awesome and the crunchiest crackers I have ever made, and probaly ever had. They would be awesome with some seasonings, but they are good plain--even the kids and hubby like them.
Next time, ans there will def be a next time soon, I'll try and make them a bit thicker, so they hold up to dipping better. These were so good and sooooo easy. I just had to share!!!!!
4 cups flax seeds, soaked overnight
2 tablespoons (or more!) chopped herbs (parsley or cilantro)
1 teaspoon sea salt (adjust to taste)
Directions:
1.Combine all of the ingredients in a large bowl and mix well.
2.Spread mixture about inch thick onto teflex sheets, parchment paper or other non-stick surface. Use a bowl of water to keep dipping hands or utensil in, making it easier to spread.
3.In a food dehydrator, dry at 145 degrees for 2 hours, then reduce to 115 degrees for 6-8 hours. If using an oven, bring it to warm and let dry for 2-3 hours then turn the oven off. Leave for as many hours as it takes to get to desired crispness. Direct sunlight through a window is another great way to dry your crackers it may take two to three days, depending on your climate.
4.Once dry, break up into manageable sizes (these arent uniform but free-form) and store in an airtight container. They will last for weeks!
Makes a 2-quart tub of crackers
Add sesame seeds, sunflower seeds, pumpkin seeds or ground nuts for extra nutrition and flavor.
There are many variations you can make with this basic cracker recipe. Make different flavors by adding any of the following:
◦Cayenne or chili powder
◦Curry
◦Soaked sun-dried tomatoes
◦Italian seasoning
◦Minced fresh garlic or garlic powder
