Garlic Rosemary Flax Crackers

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Here is an easy recipe for flax crackers seasoned with garlic and rosemary. If you are looking for a gluten free recipe for crackers, this is a delicious option.  Try mixing up the flavors by seasoning them with different veggies and spices.  I like these flax crackers seasoned with nama shoyu (raw soy sauce) and finely chopped bok choy, or with sweet onion, or with minced red pepper and smokey paprika (which tastes a little like BBQ crisps).

Raw Food Recipe For Flax Crackers

1 cup golden flax seeds (brown flax will do, golden has a milder, more nutty flavor) soaked in
1 1/2 cups filtered water until all liquid is absorbed
1/2 cup sunflower seeds, soaked in water for 1 hour, drained and rinsed
1 teaspoon minced sweet onion of green onion
1 clove garlic
2 tablespoons minced fresh rosemary
3/4 teaspoon Himalyan Sea Salt

Soak the flax in 1 1/2 cups water in a large glass mixing bowl.  Once water is absorbed, add the drained sunflower seeds and remaining ingredients.  Mix well to form batter.  The soaked flax will have a slimy texture.  This “slime” acts as the binder, kind of like eggs in conventional baking.  Spread the batter evenly to about 1/4 inch thickness onto a dehydrator tray lined with a Teflex sheet.  This recipe makes one full 13×13″ tray for the Excalibur Dehydrator, which I highly recommend.    Dehydrate the batter until it is dry enough to easily peel the Teflex sheet off the back.  Flip the crackers, score them with an offset spatula or butter knife to the size you want.  Dehydrate until crispy. I dehydrate them overnight.

It is easy to flip the crackers if you remove the tray from the dehydrator, top the crackers with another dehydrator tray theninvert the”sandwich” of trays. Peel the teflex sheet off the top of the now flipped crackers, peel the Teflex sheet then score and dehydrate until crispy.

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