Tomato Basil And Flax Crackers Recipes

Steps:

• 1. NOTE: The flax seeds, once soaked should be very gooey in texture, that's exactly how they should be.
• 2. Put all the ingredients EXCEPT the flax seeds into a food processor.
• 3. Process until well combined.
• 4. Remove the mixture from the food processor and on low add the flax seed until well mixed. You want the flax seeds in tact.
• 5. Using an off-set spatula spread a large scoop of the mixture onto a teflex sheet. The mixture should be about 1/8-1/4" thick. Not to thick or thin. If it's too thin it will crumble, if it's too thick it will take a long time to dry, so try to get it fairly close to the suggested dimensions.
• 6. Once you've used up all the mixture dry at 110'F for 8 hours. If the crackers aren't dry enough flip them over and dry for an additional 6-8 hours. You should open the dehydrator at the 6 hour mark and test them. If the gooeyness is gone then they are ready.
• 7. I leave mine in a big bowl on the counter so we can sample them all the time. They are so good and good for you too.
• 8. Enjoy!

Steps:

• Put all the ingredients except the soaked flax into a food processor.
• Process until well combined.
• Removed the mixture into a bowl and using a small hand mixer on low mix the flax seeds into the tomato mixture. You want the flax seeds in tact.
• Spoon the mixture onto the teflex sheets of your dehydrator and using an off set spatula spread the mixture about 1/8 inch thick to within 1 inch of the edges. You don't want it too thick or thin. Experiment with this part to your likeing. I made it too thin at first and the crackers were very brittle and hard to remove from the teflex sheet. Do this until you use up the mixture.
• Dehydrate for at least 8-12 hours at about 110'F.
• Its very dry where I live so 8 hours was enough. You should flip these over at some point as well and dry for another 8-12 hours if necessary.
• As you make these again and again you can change the herbs for a different taste.
• These would be delicious with a slice of tomato or avocado. You could also crumble them up for a nice topping over a green salad.
• Bon Appetit!

Steps:

• 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!

Steps:

• Place flax seeds in mixing bowl. Add salt, garlic powder, onion powder, and cayenne. Pour in water. Stir. Cover with plastic wrap. Refrigerate overnight.
• Preheat oven to 200 degrees F (95 degrees C). Line a rimmed baking sheeting with a silicone mat or parchment.
• Transfer soaked flax seeds to prepared baking sheet. Spread out into a thin, flat rectangle, about 1/8 inch thick, using a spatula. Score the rectangle into about 32 small, rectangles.
• Bake in preheated oven until flax seeds have darkened and contracted slightly, about 3 hours. Cool in oven with door ajar. Break into individual crackers.