Flaxseed Crackers 

 There are so many different versions of flaxseed crackers! You can really make them exactly to your taste! There are two types of flax seeds; brown and golden. I have found that the golden ones are slightly plumper and when ground up, make a better 'glue' for flax eggs. The brown flax seeds have a slightly nuttier taste. 

You will need:

• 2 cups flaxseed
• 4 cups filtered water

First of all you need to soak your flax seeds.
Put the seeds in a big glass bowl and add the water.
Mix them around, cover with a plate and leave overnight, or at least 6 hours. This part is important as flax seeds need to be ground up into a powder, chewed really well, or soaked to get the precious omega-3s from them, otherwise they go straight through your digestive system. 
​They are mucilaginous seeds which become gluey and stick together. The water to flax ratio might seem like a lot of water, but don't worry, the seeds will soak it all up!

Flax seeds after soaking overnight

Now you have your gluey base. (That sounds appetising!)
​From here you can dehydrate the mixture as it is for a completely neutral cracker, or you can add different combinations of ingredients and make very different crackers and flatbreads.

Spicy Flaxseed Crackers

These crackers are spicy, with an underlying hint of sweetness. Susan from Rawmazing inspired me for this recipe.

You will need:

• 1/3 cup brown onion or shallots, chopped (you can use onion powder, but I love the taste that a fresh onion gives these crackers)
• 3 tablespoons Dijon mustard
• 4 tablespoons maple syrup
• 5 tablespoons tamari
• 1/2 teaspoon chilli pepper (add more for a spicier cracker)

Mix the wet ingredients together in a glass and then add to the soaked flax seeds, together with the chopped onion/shallots.

Add the copped onion/shallots to the flaxseed together with the wet ingredients

Mix together

Mix together by hand.
Technically, you could skip the next food processor step and just spread the mixture onto the non-stick sheets, but I prefer to give it a couple of minutes in the food processor with the S-blade to break up the seeds and onion and really blend the flavours together. It's worth having to wash up afterwards! 

Mix all the ingredients together in the food processor

Spread out onto 3 non-stick dehydrator sheets

Divide the mixture between 3 trays and spread it out evenly onto the non-stick sheets. You won't be able to score this mixture like you can do with the sesame crackers and the coconut & apple ones, as it's too wet. 

Dehydrate at 125°F for the first 2 hours and then reduce to 115°F. 

After about 6-8 hours, turn the flaxseed sheet over and carefully peel off the dehydrator sheet. If it doesn't come away fairly easily and lots of the mixture is still sticking to it, it's not ready. Try again in an hour or so.

Slowly peel off the non-stick sheet

It should come away quite easily

After about 8 hours you can cut the flaxseed sheet into pieces with your pizza cutter. 
You don't want to leave this part too late, as the longer the crackers are in the dehydrator, the crunchier they'll become and the harder it'll be to cut them without making a mess. I once forgot to cut the sheet and ended up with one giant cracker! 

A semi-dry sheet of flax cracker mixture

Cut into squares with your pizza cutter

Now pop them back in the dehydrator for a further 16 hours, or until they have reached the desired crispiness.

Store in an airtight jar or container.
Eat the crackers on their own, or with homemade plant-based cheese or soup or whatever takes your fancy!