Italian Flax Crackers
Submitted by A-Love on January 25, 2009 - 12:26pm
(4 votes)
These are some of my favorite crackers of all time. I got the basic recipe from Mary Rydman's book, Raw and Radiant. I found I needed to make it more flavorful than the original, so feel free to go lighter on the garlic, onion etc. I like them with sliced avocado, sliced tomatoes, cucumber, or (my favorite) raw goat cheddar. They're great for taking to work for lunch.
6 reponses to "Italian Flax Crackers"
1. My husband the malomnivore
My husband the malomnivore will eat this & they're not out yet! I halved the recipe added my own herbs, some Celtic salt, topped it with a basil and sundried tomato blend with some pink salt and voila! I also refrigerated the flaxsoak for one night. Great.
2. Hey, just saw your comment
Hey, just saw your comment ahealthyendeavor. It is two cups of dry flax seeds soaked in four cups of water. You use the entire goopy mix in the recipe.
3. In the directions I was
In the directions I was wondering if you meant to soak 2 cups of flax seed in four cups of water or to soak enough flax that the final yield is two cups in four cups of water?
I would really love to try this recipe, it sounds delicious!
Thanks!
4. Thank you so much for this
Thank you so much for this recipe! I LOVE the simplicity but the smell and taste were awesome!
Most of the cracker recipes have SO many ingredients in them (including citrus, namu shoyu, nuts, spices, I don't have etc), and between my 4 & 7 yr olds and myself - someone always seems to break out in a rash or have a headache or diarreah from at least one of the ingredients or the kids find them too spicy or my husband thinks they are too bland. I've tried 'winging' with different ingredients and spice combinations but they are never 'stellar'. These are perfect!!!!!!!!!!!
I freeze fresh spices in containers in the freezer, so I used 2 tablespoons of frozen oregano leaves, at least 4 cloves of garlic and at least 1/2 a large onion. I could smell the garlic on my 4 yr old when she came in the bedroom and knew she'd been into them already!! LOL
BUT being pregnant and due any day with my 3rd I just didn't get around to it before I went to bed......soooooo I blended the ingredients in the Vitamix, stirred it into the glass bowl of soaking flax and stuck it in the fridge until morning and hoped for the best.
It was perfect spreadable consistency - but it ONLY made 3 trays in the Excalibur ;-( and I spread it a bit too thin as I had holes in them! I dehydrated at 105 I think - and I flipped them after a few hours off the teflex to the mesh and then it only took another few hours before they were super crispy.
Again, thanks so much for such a simple, yummy recipe and taking the guesswork out of it for me! ;-)
5. I'm so glad you liked it. I
I'm so glad you liked it. I was a little intimidated by the amount of water too at first, but it makes a really nice light, thin crispy cracker. But your variation sounds great! I prefer to use summer time heirloom tomatoes (better flavor) as I agree more tomato is better...but alas, it is the middle of winter.
6. Totally delicious!! I found
Totally delicious!! I found the consistency very watery so I added less water and still ended up adding ground up pumpkin and sunflower seeds. I doubled the recipe and added basil instead of oregano in the second batch. More tomato would be good in it too. Instead of rounds I just spread the batter on the trays--much easier. My daughter says they taste like pizza.