Savory Pizza Flax Crackers
As a health coach to help satisfy my clients cravings while changing habits, having a healthier cracker to munch on often is what’s needed. I have found these crackers are helpful for my clients who have cravings for chips or prefer salty foods.
Instead of bingeing out on a whole bag of chips, you eat only a few crackers and are satisfied … and these taste fantastic with Herb Cheese.
Forget those store-bought crackers and enjoy a natural, seasoned, and slowly dehydrated healthier alternative, raw food cracker.
Italiano Pizza Flax Cracker Recipe
Equipment Needed: Food Processor and Dehydrator
Yield: approx 12 dozen
Ingredients: (Note: if 12 dozen are too many, half the recipe if you prefer)
- 3 cups of carrot pulp, or chopped red pepper, or zucchini (or mixture of some or all three)
- 3/4 cup dried tomato powder (make your own, using a small electric coffee grinder, grind sun dried tomatoes into powder)
- 1 cup filtered water, plus more to thin if necessary
- 1/2 cup chopped onion
- 3 teaspoons dried Italian seasoning (recently I discovered a tasty seasoning mix at Trader Joes, called 21 Seasoning Salute – works well as a substitute for Italian seasoning mix)
- 2 teaspoons crushed garlic
- 2 1/2 teaspoons Himalayan salt
- 2 teaspoons lemon juice
- 1/2 cup minced fresh herbs (parsley, basil, dill weed, and/or oregano) – these will be added and mixed in last
- 2 cups golden flax meal
- 2 cups golden flax seeds, soaked 8-12 hours in 4 cups of filtered water (DO NOT drain or rinse)
1. Put the vegetables, sun-dried tomato powder, water, onion, garlic, salt, lemon juice, and dried Italian seasoning in a food processor, outfitted with ‘S’ blade, and process until smooth. If mixture is too dry, add a little water and process well mixed.
2. Add fresh herbs and pulse into mixture. The batter should be smooth with visible flecks of herbs.
3. Transfer mixture to a large bowl, add flax seeds and flax meal and stir well to combine.
4. Spread 2 cups of batter onto a teflex sheet, using a medium offset spatula. Spread evenly over teflex sheet from edge to edge.
5. Score crackers into 36 squares per sheet, 6 rows by 6 rows. Dehydrate at 105 degrees for 12 hours, or until they are dry enough to turn over.
6. Flip the crackers onto mesh dehydrator sheet (removing teflex sheet), and continue dehydrating for 24 hours or until they are completely dry and crisp.
Storage: Store in sealed container, will keep for 3 months at room temperature, or 6 months in refrigerator or freezer.
Note: I personally prefer to use the golden flax seeds, but the brown flax seeds will work just as well, only cracker will be darker in color.
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