Flax seeds are high in B vitamins making them a wonderful addition to a vegetarian/vegan diet. They are also high in magnesium, manganese, omega-3 fatty acids, fiber, and phytochemicals (including many antioxidants).
Adding flax seeds to a smoothie or salad is a regular occurence at my house but I also like to use them to make crackers. Instead of grabbing the goldfish, corn chips, potato chips, or other crackers that are processed and high in fat and chemicals, I like to have some healthy flax crackers available. You can see the goodness in them instead of the artificially colored, machine-made crackers that don’t resemble any natural food source. Try making some today 🙂
1 cup flax seeds
1-2 cups water
1 cup sunflower seeds
1/2 cup sliced almonds
1/2 cup chopped walnuts
1/2 onion chopped
1/2-1 cup carrot pulp (optional….or any other pulp from juicing)
1/4 cup liquid aminos
1 tablespoon olive oil
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt
fresh chopped basil and cilantro (or some dried herbs)
Soak flax seeds in water for a few hours. The seeds should be covered by 1/2 inch of water. They will turn into a gel like mixture.
Add walnuts, sunflower seeds and almonds and mix well.
Add carrot pulp, onion, liquid aminos and all of the spices. Mix well.
Spread the mixture thinly onto parchment paper or ParraFlex sheets on a dehydrator tray.
Score the crackers if you like for easy cutting. I just break mine into pieces when they are done.
Dehydrate around 105-115 degrees farenheit (still considered raw at this temperature) overnight or for about 10 hours
These crackers are crunchy and flavorful and great on their own but are also a great side to soups, salads, and my vegan chili (pictured above). They are also delicious with homemade nut butters, hummus, salsa, or guacamole.
Choosing healthy living over dying 🙂