Introduction: Raw Flax Crackers, Tomato Basil
This is one of many different and delicious varieties of flax crackers I enjoy making. These are a great alternative to glutinous crackers and bread and are a delicious vessel for sandwich fixins. A little about flax seeds; they are a great source of fiber and also a good plant based source of omega-3. Flax contains lignans which can reduce the risk of breast cancer in women and prostate cancer in men. Start slowly if you are new to flax as it may cause bloating If you don't build up to it.
Step 1: INGREDIENTS and Equipment
1 cup flax seeds (ground optional for better nutrient digestion) soaked in 2 1/2 cups filtered water 1/4 cup chia seeds soaked in 1 1/4 cup filtered water 1/2 cup almonds raw (soaked and peeled optional) 1 1/2 cups cashews raw 1 cup sunflower seeds raw 1/2 cup pumpkin seeds raw 1 large or 2 medium red bell peppers large dice 1 medium red onion half large dice half small dice 2-3 cloves garlic 1 large lemon juiced 4 Tablespoons nutritional yeast 1 Tablespoon apple cider vinegar 1 teaspoon salt 1 bunch leafy greens chopped small 10-15 large basil leaves chopped small 1 cup tomatoes medium dice 3 green onions small dice 7-10 sheets nori seaweed Equipment Food processor Rubber spatula or tool for spreading Dehydrator
Step 2: Soak Seeds
Soak flax seeds and chia seeds in water separately. Cover and let stand for 10-24 hours on counter top
Step 3: Seed Slury
When seeds have soaked, put them together and set aside
Step 4: BellPeppers
De-seed and chop bell peppers. Add to the food processor.
Step 5: Onion and Garlic
Cut onion in half. Roughly chop half and small dice the other half. Add rough chop to the food processor saving small diced onion for later.
Step 6: Food Processor
Add the cashews, lemon juice, apple cider vinegar, nutritional yeast and salt to the bell pepper, onion and garlic already in the food processor. Blend until mostly smooth or desired texture.
Step 7: Almonds
Add almonds and pulse until they are chopped up. It should yield about 2 cups
Step 8: Combine
Combine the vegetable and nut mixture with the seed slurry until thoroughly mixed. Add the sunflower and pumpkin seeds and mix well. Add the remaining ingredients saving the tomatoes for last
Step 9: Seaweed
Take your nori sheets and cut them in half. Lay the rough side up on your dehydrator. Be sure to do the next steps on your dehydrator trays because you will not be able to move them one assembled.
Step 10: Spreading
Place a nice amount in a line down your nori.
Spread evenly making sure to get all the corners. You can do as thin a layer as you like but the thicker you go the longer it will take to dehydrate. I tend to do a 1/4 inch with this recipe.
Step 12: Dehydrating
When done assembling, cover and dehydrate until desired crunchiness. 24 hours is usually enough but on occasion 48 hours is needed.
Step 13: Alternatives
1. If you have an aversion to seaweed or prefer a lighter cracker you can use the plastic inlay that comes with some dehydrators and spread the mixture directly on it. 2. To spice it up a little I sometimes put a tablespoon or two of Harrissa in the mixture.
Step 14: Enjoy
These crackers are wonderful with a soft cheese like brie. Also hummus, harissa and sliced cucumbers are a favorite. Pretty much anything you would put on a traditional cracker will be nice with your tomato basil flax crackers. Thank you, enjoy and eat your way to healthy