Recipe by jsewards01
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).
Top Review by 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!
- 1⁄2 cup flax seed, soaked in 1 cup water for 1 hour
- 1⁄2 cup ground flax seed
- 1⁄2 cup raisins, soaked in 1 cup water for 15 minutes
- 2 tablespoons honey (or maple syrup)
- 1 garlic clove
- 1 teaspoon salt
- 1⁄2 cup ground sesame seeds
- 1⁄2 cup sesame seeds
Directions See How It's Made
- 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!