Flax Crackers

Posted by: admin in: ● November 14, 2010

Now that you’re tuned in, I’ll hit you with the statement – these crackers are considered RAW! Don’t stop reading… they taste great, it just means they were made using a dehydrator, which did not get hotter than 110 degrees F, the highest temperature a raw food can encounter without starting to loose its vital “raw” nutrients.

I took this recipe straight out of “Raw: The Uncook Book” by Chef Juliano, which I picked up at his restaurant Planet Raw in Santa Monica.

1/3 cup chopped red bell pepper
1/3 cup chopped fresh cilantro
2/3 cup sun-dried tomatoes
1 1/4 cup diced tomatoes
1 teaspoon minced jalapeno
1 tablespoon minced garlic
1 tablespoon olive oil
1 teaspoon Celtic sea salt
2 cups flax seeds

Place all ingredients except flax seeds into a food processor or blender and puree. Then transfer to a bowl and mix in flax seeds. Spread evenly onto an oiled dehydrator sheet. Dehydrate at 90 F for 4 hours until top is dry, then cut into desired shapes (I did triangles) and transfer to a mesh rack (I also flipped over so the wetter side was up), and dehydrate another 5 hours until they are crisp.

I didn’t have a food processor handy but this worked very well using a decent blender.

Prep time: 20 min.
Dehydrating time: 8-10 hours according to book. It took me more like 12-14 but I think my crackers were a bit too thick.

Result – pretty darn good! They became the centerpiece for a great salad with raw dressing and guacamole.


1 | colon cleansing

20 de November de 2010 to ● 9:59 pm

Keep posting stuff like this i really like it

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