New Theory of Flaxseed Crackers

FLAXSEED CRACKERS are yummy. No two ways about it. I have been looking at recipes and instructions over the last several months but didn't get off my duff to actually make any until I had some crackers at my friend Kiera's house on New Year's Day with some of my own persimmon chutney. She bought these tasty crackers from Trader Joe's - but I thought, "Hell, it's a LOT cheaper to make them."

So, off and running. I read up on some recipes, checked out my Cafe Gratitude and other raw foods cookbooks and put together my first few batches of flaxseed crackers. One batch was flaxseeds and black sesame seeds with tomato curry catsup that I made (I know, not entirely raw), the other batch was full of hot yellow curry powder and garlic powder. Both batches came out really well.

Third batch, I went a little crazy - I used raw cacao powder, sprouted the hell out of some almonds and mixed it together with ground flaxseeds (soaked after grinding) and agave and turned out some crazy delicious thin, crispy flaxseed cookies.

Fourth batch - I really went nuts. Not only did I juice 10# of carrots and 5# of beets, but I used the pulp from my Breville juice fountain in the flaxseed crackers. Here's a list of the ingredients I combined for this batch of crackers:

Garden Veg Flaxseed Crackers

• 2 c. beet pulp
• 4 c. carrot pulp
• 3 c. flaxseeds ground and soaked with as much water as you need to use
• 2 c. almonds, soaked and sprouted
• 1 c. dried tomatoes, soaked and pulverized in blender or food processor
• 3 jalapenos
• 1 red onion
• 10 garlic cloves
• 1 c. nutritional yeast
• 2-3 Tb of Miso Master mellow white miso (this stuff rocks!)
  
• Fresh rosemary, oregano, thyme, cilantro and parsley from the garden, pulverized in blender

Really, for this you can pretty much add any vegetables you have in the house. I recommend soaking dried veggies so that they pulverize more nicely, but as long as you can mix and spread the mixture - and taste it! - you will have yummy crackers. Don't add salt - sprinkle a tiny bit on top of the crackers at the end if you want to add some because you have to remember that this is all going to dehydrate and any salt will be intensified greatly.

Long after pulverized the ingredients in my Breville Die Cast Blender and trusty ole Cuisinart, and blended them in my Kitchen Aid mixer, I realized that the mixture looked exactly like meatloaf.

After 36 hours on low - they crisped up nicely. I know I saved some photos of the finished crackers somewhere, so I will dig those out and update this posting later.

My theory? You just cannot screw up flaxseed crackers. There's no way.