Raw Unbaked Honey Raisin Flax Crackers

Chef #1160929's Note:

Delicious and crispy, these crackers may entice you to eat too many. But remember, these are flax crackers and will give you that get up and go feeling if enough are eaten. They are great with Renee's raw cream cheese (in Living Cuisine, Renee Loux Underloffler, ISBN=1-58333-171-9).

• Total Time: 26 hrs
• Prep Time: 2 hrs
• Cook Time: 24 hrs

Ingredients:

Serves: 12

Yield: 120.0 1 1/4

• ½ cup flax seed , soaked in 1 cup water for 1 hour
• ½ cup ground flax seed
• ½ cup raisins , soaked in 1 cup water for 15 minutes
• 2 tablespoons honey (or maple syrup)
• 1 garlic clove
• 1 teaspoon salt
• ½ cup ground sesame seed
• ½ cup sesame seed

Directions:

1. Blend soaked flaxseeds (with any remaining water) on high for several minutes until most of the flaxseeds are broken. Add raisins and raisin water and continue until raisins are broken up. Add honey (or maple syrup), garlic, and salt, When well blended, add ground and whole sesame seeds. Spread mixture fairly thin onto drying sheets. I spread one and a half cups of mixture onto 12" x 18" thin plastic sheets available in cake supplies and a glass table with a lamp on the floor to check the thickness. Thin crackers will be crispy whereas thick crackers will be chewy. Put cracker sheets in dehydrator at 110 degrees (or on cookie sheet in oven at lowest setting and door open). Remove after about 2-4 hours and score crackers for breaking and return. Flip crackers onto screen as soon as they can be handled without breaking (after about 6-12 hours) and return until crisp (another 12-24 hours). If crackers are allowed to stay on plastic sheets too long, they will stick like glue!

Reviews

[Glori-B]

These were great and easy to make for a first-timer like me. I divided the batch in thirds and made one third topped with seasoning salt, one with herbs and another with sesame seeds. Great taste from this healthy munchie! I can see this is part of our regular fare. Thank you for posting!

[Chef #1263404]

These are easy prep and easy to find the ingredients ( I used all Organic)- since not everyone has a dehydrator or 16 hours to make them in an open running oven at 110 degrees seems like too much time for one batch of crackers. My dad who is a type"O" meat eater loved them. I found the salt and Garlic to be a bit much. I also think there could be easy substitutions like cranberries or other dried fruits. Be careful that you do make them THIN because they come out rubbery if they are too thick( try to make them 1/8" if you can) - Oh, also if you don't have the plastic trays you can use a cookie sheet but you NEED to put some type of parchment or waxed paper or oil release otherwise the batter WILL stick like glue to the pan, you'll never get the cracker out. Overall, the taste is ok. I may make them again using no garlic and half the amount of salt and maybe try different types of seeds or fruits too. Have fun, enjoy. :-)

[Chef #1212414]

This recipe is great as it is and is also a great jumping point for the adventurer! I recently made these and substituted raisins for Craisins and the total of 1 cup sesame seeds (both ground and whole) for 1 cup ground pumpkin seeds and it was great! If you're going to work with a dried fruit that's not as sweet (i.e. figs), make sure you use more (maybe like 3/4 cup). For those of you using round dehydrators - spread the batter evenly on 2 teflex sheets. Really Delicious!!!