I LOVE FLAX CRACKERS! And when I make them, I like to make a lot so that I have them to snack on for weeks. Think of it as creating your very own raw convenience food where you can grab a snack anytime. Believe me, it makes a difference to have some already prepared snacks to eat.
The summer is the perfect time to make a lot of flax crackers. A lot of beautiful, flavorful produce is in season and you can use this produce to give flavor to your flax crackers. So, today I want to share a flax cracker recipe and hack with you!
I have been using this quick hack since my friend Beth suggested it to me many, many years ago. And now, I want to share it with you!
It will improve how quickly you make fax crackers, as well as, help your crackers come out smooth and even.
Enjoy and share this post with your friends!
Recipe: Quick Italian Flax Crackers for the Summer
- 2 cups golden flaxseeds, whole (a mix of golden and brown flaxseeds also works well
- 3 medium red tomatoes
- 1/2 cup fresh basil
- 1/4 medium white onion
- 2 cloves garlic
- 3 tbsp nutritional yeast
- 1 tbsp balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1/2 tsp sea salt
- Dehydrator, blender or food processor, and pie server (see my HACK above)
- Soak the flaxseeds in 3 cups of water for at least 6 hours.
- After the flaxseeds are soaked, pour them into a large bowl.
- To make the flavoring for the flax crackers, place the remaining ingredients into the blender or food processor, except for the olive oil. Blend the ingredients until completely liquefied.
- Pour the blended mixture onto the soaked flaxseeds and mix until well incorporated. If you have any extra basil, chop it and stir into the mixture. Next, pour the olive oil onto the mixture and mix well. Taste the mixture and add additional salt if desired. You will want the mixture to taste slightly saltier than you would prefer.
- Pour a portion of the flaxseed mixture onto one Teflex sheet (or parchment paper) and spread it to 1/8-inch thickness (using a pie spreader if you have it). Repeat the process until all of the mixture has been used.
- Dehydrate the flax crackers at 105-degrees for 36-48 hours. When the top of the crackers are dry (about 12 hours), turn over and remove the Teflex sheets.
- Once your flax crackers are complete, top them with fresh, yummy sauces, veggies, and salsa. Shown below is an Italian flax cracker topped with raw vegan pesto, fresh arugula, and a peach dill salsa. And you can make your own creative toppings like chopped tomatoes with avocado, chopped sweet peppers, and fresh basil. It can really be that easy!
Enjoy and comment below! Share this recipe and be sure to like my page