Flax seed cracker recipe – one that works

Yes, yes, yes! Another one of our favourite recipes and a staple in our pantry (top shelf, second jar from the left, right beside the chocolate walnuts – yum!, Maca/apple spice granola, buckwheat pizza bread, and the almond bread croutons).

Our pantry top shelf at night

This recipe came about after a bit of trial and error. Nothing fancy but it works – as long as you keep the ratios approximately in proportion. I encourage you to experiment with other ingredients too. Try other nuts or seeds instead of sunflower seeds, or some other vegies that are in season when you make these crackers. Zucchini or bell peppers will be fine.

Flaxseed cracker ingredients

As you can see in the pictures that follow, we are using the good old Excalibur dehydrator. This recipe will work equally well with any other dehydrator. The linseeds don’t have to be golden if you can’t get them. The brown ones will do just fine.

I use the terms ‘flax seeds’ and ‘linseeds’ alternatively. They are the same.

Here we go:

Golden Linseed Crackers

Makes 8 trays or 288 crackers

  •  4 c golden linseeds, soaked in 6-8 c filtered water for 12 hours
  • 2 c sunflower seeds, soaked for 6-8hours
  • 1 c golden linseed meal
  • 3 tomatoes, chopped
  • 3 cloves of garlic, pureed
  • 3 T fresh chives, minced
  • 2 t lemon juice
  • 2 ½ t natural sea salt
  • ¼ t cayenne pepper
  1. Set the soaked linseeds, linseed meal, and chives aside. In a food processor, combine the other ingredients and process until smooth.
  2. In a bowl combine with chives, linseed meal, and soaked linseeds. Hand mix well.
  3. Using an offset spatula, spread the mixture onto Teflex dehydrator sheets, forming eight 25cm squares about 0.5cm high.
  4. If your batter mix is thick enough score the tray into individual crackers with your spatula now or dehydrate at 145° F for 1 hour, then with a pizza wheel or carefully with a big knife score into crackers of equal size.
  5. Rotate the trays regularly both horizontically and between the different slots in your dehydrator (Excalibur). Turn down the temperature gradually to 115° F as the crackers dry.
  6. After 4-6 hours flip the cracker sheets and remove the Teflex sheets. Continue to dehydrate at 105°F for about 12 hours or until crisp.
  7. Store in sealed glass jars (see picture above).

And here is the whole story in pictures. Enjoy!

soaked flax and sunflower seeds

4c of flaxseeds turning into 8c when soaked, 2c sunflower seeds require more space too

Flaxseed cracker ingredients

The remaining ingredients apart from your natural salt

Flaxseed cracker batter

A thick and moist mix.

Batter ready to spread

about 2c of batter per tray, get yourself one of these cranked spatulas!

Spread batter

all evenly spread out, with straight edges

Scored into crackers

If the batter is thick enough score the crackers before dehydration. These are the default break lines. 24 crackers/tray. Use your spatula, preferably not a knife. Your Teflex sheets will thank you 😉

Dry enough to flip

This tray is dry enough to flip onto another mesh tray.

Flipped upside down

Place a mesh dehydrator tray on top of your pre-dried cracker tray. Hold both trays together and turn over. You see the previous bottom tray now on top here. Teflex sheet is pointing up.

Peel off the Teflex sheet

Now carefully peel off the Teflex sheet and put the tray back into the dehydrator to finish drying for approximately another 8 hours on 115-105 degrees F.
If batter still sticks to Teflex sheet. Reverse the last steps and dehydrate longer on the Teflex sheet.

Pictures of the finished product is coming tomorrow morning. They are still drying.

Finished drying

Here is a finished tray. Just break them apart and store in a sealed glass jar.

The final product

Voila! The final product after 24hours!
Pass the guacamole!

Enjoy!

René

🙂

6 thoughts on “Flax seed cracker recipe – one that works

  1. Rene – looks very nice – I will definitely make these – but will use my oven on low temp as I do not have an Excalibur yet.. Cherie x

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    • Hey Cherie! Great to hear from you. Thanks for the feedback. By all means, use your oven. Maybe on 50 degrees Celsius, fan on and the door crack open. If you feel like buying a dehydrator at any stage, check out the new ‘Sedona’ dehydrator! Someone did their homework to improve the good old Excalibur. Much Love from Lydia and Rene 🙂

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      • Raw Rules, and you have created an excellent guide. One comment I have about the dehydrator itself, and that is that the square style, like Excalibur, cannot keep the temperature steady, and it cooks food, no matter what Excalibur writes on their website. I have not tested the Sedona, but cannot imagine the air moves well in a square, as compared to the Round Tray style.

        You can prove this with a simple experiment. My test was to dry some mung, wheat, and radish sprouts at the 95-100*F setting, and if the sprouts were able to continue growing after re-soaking, then enzymes were not destroyed. Excalibur failed, but other round tray dehydrators, built to move air, were able to maintain the temperature setting.

        The round tray is not as convenient as square, but does not take much longer to bring the humidity to ‘crunchy.’ So you may consider shifting to a round tray, adapt your packaging, and live to sprout again.

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  2. Pingback: Dry it, you will like it! A comprehensive class on dehydrated raw foods. | Raw Chef René on Vibrant Earth

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