I have tried flax crackers from the health food store and have wanted to make some of my own. My first attempt last year was with a recipe that had you blend the flax seeds rather than soak them. I didn’t really like how they turned out.
Since then I have been wanting to make some with soaked flax seeds. I came across this one and the list of ingredients looked like they would turn out pretty yummy. They did! My 5 year old liked these so much he ended up eating these instead of lunch on a few occasions.
I’m not sure what the sun-dried tomatoes add. It seems like you could just use more fresh tomatoes rather than the re-hydrated sun-dried tomatoes. I did it as is since I didn’t have a lot of fresh tomatoes. I used basil for the herbs and since I only had dried I cut it down to about a tablespoon.
1 cup Flax Seeds (Golden)
8 whole Tomatoes (Sun-dried pieces)
1/3 whole Bell Pepper
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Sea Salt
2 whole Tomatoes (Roma)
1 whole Red Onion (chopped)
1 whole Garlic Clove
1/4 cup Herbs (your choice)
1 dash Black Pepper (Ground)
dash Paprika or Cayenne (to taste)
Put all the ingredients except the soaked flax seeds into a food processor. Hand stir in the soaked flax seeds. Spoon the mixture onto the teflex sheets of your dehydrator and spread mixture to about 1/8 inch thick. You don’t want it too thick or thin.
Dehydrate for at least 8-12 hours at about 110°F. You should flip these over at some point and dry for another 8-12 hours if necessary.
These would be delicious with a slice of tomato or avocado. You could also crumble them
up for a nice topping over a green salad.