Tomato/Cilantro Flax Cracker

Submitted by kandace on October 9, 2006 - 8:46pm
Flax Crackers.jpg
4.4
Average: 4.4 (10 votes)

This variation came from experimenting with different herbs and seeds and is based on a recipe found in Vegan World Fusion. I especially like this recipe with raw hummus.

Ingredients: 

1 cup golden flax seeds
1 cup brown flas seeds
½ cup sun-dried tomatoes, soaked in 1 C lukewarm water until soft
1¼ cup pumpkin seeds, soaked and drained
1 tablespoon Shoyu, or to taste
1 teaspoon lemon juice, fresh squeezed
1 teaspoon sea salt, or to taste
½ teaspoon black pepper, ground to taste
½ teaspoon crushed red pepper flakes
.125 cup parsley, chopped
.125 cup cilantro, chopped

Preparation: 
  1. Put flax seeds in a large bowl with 2 1/2 cups of filtered water and soak seeds for at least 30 minutes.
  2. Mix all other ingredients (including sun-dried tomato soak water)in food processor and process until smooth.
  3. Mix all ingredients.
  4. Spread evenly on 2 Teflex dehydrator sheets and dehydrate at 115°F for 6 hours. Flip and transfer to a mesh screen for 6 additional hours.

It helps to score the crackers when you first put them onto the Teflex sheet so that they break along the lines later.

7 comments

iamsunshine78's picture
iamsunshine78 wrote 19 weeks 6 days ago

I made these and I fell in love. Just amazing. I'm making them again and trying it out as a raw pizza crust!

kandace's picture
kandace wrote 2 years 30 weeks ago

Oh boy I am usually so bad about measuring! I believe that, for the rosemary, I used a couple sprigs. Definitely fresh (from the backyard).

katmondu's picture
katmondu wrote 2 years 33 weeks ago

Yey! I made these this weekend. I'm so amazed at how they turned out. First, they look like the picture which tells me I didn't do anything wrong :) Second, they don't taste like sun dried tomatoes at all, which was just kind of cool and interesting considering how much tomato flavor they should have had. They tasted like a chewy cracker with just a little spicy kick, I ate it with a bit of your recipe for pico de gallo on top, and also with cheddar cheese sauce recipe found on this site. They are just the perfect cracker and I never would have thought those ingredient combinations would produce something so awesome!

I'd like to know more about this rosemary variation - did you use fresh rosemary, and how much? I'm thinking one sprig should be good enough, because rosemary can be a bit overwhelming. Just curious. Anyway, my compliments on a great recipe and I'm so happy I found this website :)

kandace's picture
kandace wrote 3 years 1 week ago

I recently made a variation with rosemary instead of the parsley and cilantro. It was amazing!

Theresa's picture
Theresa wrote 3 years 15 weeks ago

These are the best! Great with hummus for a quick meal.

sillydog's picture
sillydog wrote 3 years 18 weeks ago

I've had these and they're awesome. I couldn't taste the tomato, but it added texture. Delish.

ray's picture
ray wrote 3 years 20 weeks ago

I just adore these crackers!

Please register or login to post a comment.

Sponsors