1 cup Flax seed or Flax seed meal
.33 cup Fresh Cilantro
¾ cup Sundried tomatoes , soaked for minium 2 hours
1 tablespoon Nama Shoyu or Braggs or 1 tsp kelp/dulse/sea salt
1 Jalapeno with the seeds if you want spicy
1 tablespoon Olive Oil
1 clove Garlic
Soak flax seeds in two cups water. Set on kitchen counter for 4 – 24 hours or until the mixture is thick and fermenting (little bubbles on top). While the flax seeds are soaking, place the rest of the ingredients into a blender or food processor and puree. Once the flax seeds have thickened mix in the other ingredients.
Dehydrating method: Spread mixture onto solid dehydrator sheet. Dehydrate at 105 degrees for 8 hours or until top is dry. Place a mesh dehydrating rack over top of the crackers and flip the tray over to dry the other side of the crackers. Then put the cracker back in the dehydrator on the mesh sheet until crackers are crisp about 5-8 more hours.
Oven method: Spread mixture on parchment paper on the very lowest setting possible. Flip over when dry on the bottom.
Cut with scissors or break apart with your hands when done. Yield: one – two large sheets of crackers. Keep for 3-4 weeks.
Flax is our richest source of Omega 3 essential fatty acids (EFA’s). Our bodies do not manufacture Omega-3 EFA’s so it is vitally important to obtain them from outside sources. They play a key role in how oxygen is carried throughout our bodies and they are important for normal brain function, the transmission of nerve impulses and the regulation of hormones. Omega-3 is heat sensitive so do not cook with it but add it afterwards or add to salads, dressings or spreads.
I got this from: TheCleanse.com, Recipes from Deva’s Kitchen