Flax Cracker
Great for a meal on-the-go. Flaxseeds are full of fiber. Eat as is or with an avocado or homemade falafel.
Flaxseeds have omega 3 oils (alpha linolenic acid/ ALA) needed daily for brain and nerve function.
Flaxseeds help reduce inflammation and regulate hormones. They are a mucilaginous food (gel like) that heals leaky gut and IBS.
Recipe makes 12 sheets of 10×12 dehydrator trays.
16 oz organic flaxseeds (brown or gold)
4 cups filtered water
6 organic tomatoes
2 organic peppers
juice of 1/2 organic lemon (optional)
1 organic onion
1/2 cup organic leftover vegetable pulp from juicing (apple pulp is also ok)
3 cups kale (or less)
1 tablespoon sea salt
1/4 cup fresh organic cilantro herb leaves with stems (cilantro helps detox. optional, but adds flavor depth.)
Instructions
Soak the flaxseeds in the water on the counter for a minimum of 4 hours. It will turn into a gel. You may want to mix it by hand after 2 hours so the water is mixed well with all the flaxseeds.
Blend the tomatoes, peppers, and kale in a blender.
Blend the onion and cilantro and add fresh lemon juice.
Transfer vegetable puree into a big bowl. Add the flax gel to the bowl, and vegetable pulp and add salt. Mix well by hand. (Don’t use a blender for the flaxseeds and pulp.)
Layer onto unbleached parchment paper on top of the plastic dehydrator trays.
Dehydrate at 113 degrees (to prevent enzymes from being destroyed with heat) for 20 h.
A family mid sized dehydrator has 6 trays. Since you want to layer it thinly, you can place the leftover mixture in the fridge while the dehydrator is running with the first batch, or you can freeze the ready to dehydrate mixture and defrost when you want to dehydrate it. Use one ladleful (ladle spoon size3.5 inch x 1 inch) for each 10×12 inch dehydrator sheet. This will be a thin crispy cracker. Use a soup spoon to smooth the mixture flat across the dehydrator sheet.
When the dehydration is finished, break into pieces and store in the freezer. Enjoy it straight from the freezer.
Tip
Save vegetable juicing pulp in the freezer to add to flaxseed bars. Using a small amount will make the cracker crispier.
Tomatoes and peppers are in the nightshade vegetable family (with eggplant and white potatoes) and should be eaten sparingly because by overeating them, one can easily develop a food sensitivity to them. You can use other vegetables besides tomato to make this cracker. The more variety of greens, the healthier the cracker will be.