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Flaxseed Crackers

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!
Picture
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.
Picture
Add the copped onion/shallots to the flaxseed together with the wet ingredients
Picture
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! 
Picture
Mix all the ingredients together in the food processor
Picture
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.
Picture
Slowly peel off the non-stick sheet
Picture
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! 
Picture
A semi-dry sheet of flax cracker mixture
Picture
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.
Picture
Picture
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!
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Copyright 2021 Nicki Perkins | www.lovinglyplantbased.com All rights reserved. 
All content, videos and images found on lovinglyplantbased.com may not be reproduced or distributed, unless permitted in writing by Nicki Perkins, lovinglyplantbased.com

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  • Home
    • Who I am and what I do
    • About me
  • Why Plant-based?
    • Vegan v. Plant-based
    • Protein >
      • What is protein? >
        • Amino acids
      • How much protein do we need?
      • Examples of plant-based protein meals
      • Plant-based protein and athletes
      • Protein FAQs
    • Health >
      • Sugar: The legal drug
      • Vitamin B12
      • Vitamin D
      • Iron
      • Calcium
      • The benefits of eating raw
    • Phytonutrients >
      • What colour is your food?
      • Isothiocyanates and cruciferous vegetables
    • Dr. T. Colin Campbell
    • No dairy?
  • Mind, body and soul coaching programs
  • EFT
    • Rosacea Relief
    • What can EFT be used for? >
      • Motivation
    • EFT resources
    • EFT prices
  • SKINCARE
    • Skincare Shop
  • Sprouts and microgreens
    • How to grow sprouts
    • Easy mung bean sprouts
    • Easy lentil sprouts
    • Tips for successful sprouting
    • How to grow microgreens
    • How to grow Wheatgrass >
      • Juicing wheatgrass
  • Recipes
    • Plant milks >
      • Almond milk
      • Amaranth milk
      • Brazil nut milk
      • Buckwheat milk
      • Hazelnut milk
      • Hemp milk
      • Macadamia Nut Milk
      • Quinoa milk
      • Toasted Hazelnut milk
      • Toasted Sesame seed milk
      • Sesame seed milk
    • Dairy-free cheese >
      • Basic Cashew Cream Cheese
      • Roasted Garlic & Red Pepper Cream Cheese
      • Cashew and Spring Onion Cream Cheese
      • Roasted Garlic and Chives Cream Cheese
    • Dairy-free Cultured Cheese >
      • Basic Cultured Cashew Cheese
      • Basic Macadamia Nut Cheese
      • Basic Almond Cheese
      • Cashew Chèvre with Lemon Zest
      • Cashew Boursin
      • Almond Chèvre
      • Lemon Zest Almond Cheese
      • Macadamia and Pear Cheese
    • Raw Vegan Crackers >
      • Sprouted Lentil Crackers
      • Sprouted Black Sesame Crackers
      • Almond and Coconut Crackers
      • Sesame Crackers
      • Coconut & Apple Crackers
      • Spicy Flaxseed Crackers
    • Dips >
      • Zucchini & Hemp Hummus
      • Sweet Potato & Garlic Dip
      • Roasted Cherry Tomato Salsa
      • Spinach & Leek Cashew Dip
      • ​Beetroot, Ginger & Garlic Cashew Dip
      • Chickpea Hummus
      • Raw Parsnip Dip
      • Ginger and Sprouted Sunflower Seed Pâté
    • Dressings
    • Breakfast Ideas >
      • Sorghum, hemp and banana pancakes
      • Carob Amaranth Porridge
      • Apple, Oats, Almond Butter
      • Brown Rice and Apple with Hemp and Brazil nut milk
      • Millet and Buckwheat Blueberry Bread Muffins
      • Sweet Potato & Cinnamon Farinata Pancakes
    • Lunch & dinner ideas >
      • Dhal
      • Chickpea Farinata
      • Potato, onion, zucchini & tomato egg-free frittata
    • Veggie burgers >
      • Sprouted lentil, walnut and brown rice burgers
    • Salads & Raw Food >
      • Cheezy Zucchini Noodles
      • Veggie Rolls
      • Mimi's Street Tacos
      • Crunchy Kale Chips
      • Veggie Nori Rolls
    • Soups >
      • Cauliflower, Red Lentil and Potato Soup
      • Black Bean and Corn Soup
    • Desserts >
      • Chocolate Chickpea Truffles
      • Chocolate Mousse
      • Dark Chocolate, Sweet Potato & Black Bean Brownies
    • Smoothies >
      • Blueberry and Hemp Smoothie
      • Purple Passion
      • Orange Joy Smoothie
      • Sweet and Green Smoothie
      • Pretty & Pink
      • Banana Cacao Surprise
  • How to
    • How to juice
    • How to make Rejuvelac
    • How to make Kombucha
    • How to make Kefir
    • How to make Sauerkraut
    • How to make Kimchi
  • Resources
    • Kitchen makeover
    • Books
    • Videos & Documentaries
  • Blog
  • Contact