Mexican Flax Crackers
(click on image to enlarge)
Makes 2 1/2 dehydrator trays
I know, another flax cracker! These have a great flavor and would be great with pico de gallo, guacamole, salsa, or any other Mexican dip.
Ingredients
- 1 cup whole flax seed
- ¼ cup sesame seed
- 1 tablespoon poppy seeds
- 1 Roma tomato
- ½ yellow or red bell pepper, chopped
- 5 sun dried tomatoes, soaked until softened
- 2 tablespoons cilantro, finely minced
- 1 tablespoon nama shoyu (or more to taste)
- ½ serrano chili, seeded and minced
- 1 teaspoon olive oil
Preparation
Soak the seeds overnight in about 1 cup water.
In the food processor, blend the Roma tomato, bell pepper, nama shoyu, olive oil and serrano chili until smooth and liquid.
Add sun dried tomatoes and cilantro, process enough to create “flakes” of these two ingredients.
Add soaked seed mixture and process enough to mix.
Spread on dehydrator trays lined with teflex. I dried mine overnight, in the morning they were pliable enough to be removed and cut into squares with scissors, next time I am going to cut them into triangles. I put them back in the dehydrator for 5 hours or so until crispy.
Comments
ardesmond2 writes: (April 01, 2008)
Hmmm I like the way these look, WHO cares if it’s another flax cracker :). I like the addition of the poppy & sesame seeds.
daniefon writes: (April 01, 2008)
Thank you! I just ate one, they taste pretty good too! I liked cutting them with scissors, it made them look nicer and you don’t end up with a bunch of crumbs like when I break them.
angie writes: (April 01, 2008)
Thanks for another flax cracker recipe! I get bored easily lol:D Btw, does anyone know how long flax crackers can be stored? I have thought of making a bunch and storing them for later, but I don’t know how long they will be good for.
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