If you’re trying to eat more raw recipes, or even just a bit healthier, these flax crackers are a MUST. Do you know just how many things you can put on a flax cracker? There’s almost nothing you can’t put on them. And they’re SO easy to make - Mix, sit, spread, score, dry, done!
Raw Flax Crackers [Vegan]
- 1 scant cup golden flaxseed (linseed)
- 2 tablespoons (40ml) golden flaxseed meal (linseed meal)
- 3/4 cup water
- 3 teaspoons tamari (or liquid aminos or soy sauce)
- 3 teaspoons agave (or maple syrup, coconut nectar or yacon syrup)
- 1/6 teaspoon onion powder
- 1/6 teaspoon garlic powder
- Mix the flaxseed and flaxseed meal in a bowl.
- Combine the water, tamari, agave, and onion and garlic powder in a jug and mix until everything is thoroughly mixed.
- Pour the water mix over the flaxseed mix and stir thoroughly.
- Leave to sit for 10 to 15 minutes, stirring regularly, until the mix becomes thickened, but not too stiff.
- Spread mix thinly over one dehydrator tray and score lightly with a spatula.
- Dry for 12-36 hours at 100-115°F, flipping crackers once after 5-6 hours (optional). You could also dehydrate these in your oven set to the lowest temperature possible, with the door wedged open and the fan running. They won’t be raw, but they’ll still be much healthier than the alternatives.
- Break crackers along score lines and store in an airtight container.
You can mix up the flavourings for these flax crackers as much as you like. You could add dried or fresh herbs, chili powder, curry powder or even some powdered superfood greens if you like. The flaxseeds do have a very neutral taste, so you can get as creative as you like. You can make these flax crackers perfectly plain if you like. Just leave out the braggs, agave, garlic and onion powder. The crackers may taste a little bland, but once you add super-tasty toppings to them, you won’t even notice! You can also mix in the leftover pulp from making juice to add extra fibre and more flavor. The key to making these crackers work is letting them sit until they just reach the right consistency. Too short, and the water will settle out of the mix once you spread it on the tray. Too long and you’ll have a hard time getting it spread thinly enough. So, just leave it for long enough so that the mix starts to hold its shape after you stir it. Store in the fridge or freezer.
This recipe would not be "raw", if Coconut nectar was used.
Here is why…
For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. Coconut nectar or syrup, is produced by slowly heating this sap between 105°F – 250°F (or more depending on the company) for a period of time between 1.5 – 3 hours to thicken it into syrup. This process also causes the sap to deepen in color.
💥 Raw Coconut Nectar
This recipe is not "raw", because the recipe calls for either Maple Syrup or Agave Syrup. These two syrups are not "raw" foods!
Here is why…
For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. During the cooking process Maple Syrup is boiled at 219°F and Agave Syrup is boiled between 140°F – 160°F when being processed!
💥 Agave Nectar:
A Sweetener That is Even Worse Than Sugar