Tomato Basil And Flax Crackers Recipes

TOMATO, BASIL, AND FLAX CRACKERS

Steps:

• Soak sunflower seeds in water for 4 hours. Soak sun-dried tomatoes for 3 hours.
• Grind flax into coarse powder.
• Process sunflower seeds, celery, sun-dried tomatoes, dates, jalapeno pepper, olive oil, and salt in food processor.
• Add tomato, basil and ground flax and pulse until well-mixed.
• Spread mixture about 1/4-inch thick onto dehydrator trays with nonstick sheets.
• Dehydrate at 145F for 2 hours.
• Cut into cracker-sized pieces.
• Turn over and dehydrate at 115F for an additional 8 hours.

RAW FLAX-TOMATO CRACKERS (DEHYDRATED)

Steps:

• 1. NOTE: The flax seeds, once soaked should be very gooey in texture, that's exactly how they should be.
• 2. Put all the ingredients EXCEPT the flax seeds into a food processor.
• 3. Process until well combined.
• 4. Remove the mixture from the food processor and on low add the flax seed until well mixed. You want the flax seeds in tact.
• 5. Using an off-set spatula spread a large scoop of the mixture onto a teflex sheet. The mixture should be about 1/8-1/4" thick. Not to thick or thin. If it's too thin it will crumble, if it's too thick it will take a long time to dry, so try to get it fairly close to the suggested dimensions.
• 6. Once you've used up all the mixture dry at 110'F for 8 hours. If the crackers aren't dry enough flip them over and dry for an additional 6-8 hours. You should open the dehydrator at the 6 hour mark and test them. If the gooeyness is gone then they are ready.
• 7. I leave mine in a big bowl on the counter so we can sample them all the time. They are so good and good for you too.
• 8. Enjoy!

RAW FLAX-TOMATO CRACKERS (DEHYDRATED)

Steps:

• Put all the ingredients except the soaked flax into a food processor.
• Process until well combined.
• Removed the mixture into a bowl and using a small hand mixer on low mix the flax seeds into the tomato mixture. You want the flax seeds in tact.
• Spoon the mixture onto the teflex sheets of your dehydrator and using an off set spatula spread the mixture about 1/8 inch thick to within 1 inch of the edges. You don't want it too thick or thin. Experiment with this part to your likeing. I made it too thin at first and the crackers were very brittle and hard to remove from the teflex sheet. Do this until you use up the mixture.
• Dehydrate for at least 8-12 hours at about 110'F.
• Its very dry where I live so 8 hours was enough. You should flip these over at some point as well and dry for another 8-12 hours if necessary.
• As you make these again and again you can change the herbs for a different taste.
• 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.
• Bon Appetit!

FLAX SEED CRACKERS

Steps:

• Place flax seeds in mixing bowl. Add salt, garlic powder, onion powder, and cayenne. Pour in water. Stir. Cover with plastic wrap. Refrigerate overnight.
• Preheat oven to 200 degrees F (95 degrees C). Line a rimmed baking sheeting with a silicone mat or parchment.
• Transfer soaked flax seeds to prepared baking sheet. Spread out into a thin, flat rectangle, about 1/8 inch thick, using a spatula. Score the rectangle into about 32 small, rectangles.
• Bake in preheated oven until flax seeds have darkened and contracted slightly, about 3 hours. Cool in oven with door ajar. Break into individual crackers.