Best Raw Flax Tomato Crackers Dehydrated Recipes

Raw Flax-Tomato Crackers (Dehydrated) image

Provided by Chef Joey Z.

Time 8h25m

Yield 24 serving(s)

Number Of Ingredients 11

1 cup golden flax seed (soaked for 2 hrs. in filtered water)
8 sun-dried tomatoes, pieces (soaked for about 1/2 hour)
1/3 bell pepper
1 tablespoon olive oil
1 teaspoon sea salt
2 paste tomatoes (raw and chopped)
1 medium red onion (chopped)
1 garlic clove (put through a garlic press)
1/4 cup herbs (your choice)
salt and pepper
paprika or cayenne, to taste

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!

Raw Flax-Tomato Crackers (Dehydrated) image

Provided by Jo Zimny

Categories Crackers

Time 8h25m

Number Of Ingredients 11

1 c golden flax seeds (soaked 2 hours in filtered water)
8 large sun-dried tomatoes (soaked 1/2 hour in filtered water mixed with tamari or shoyu)
1/3 large bell pepper
1 Tbsp olive oil
1 tsp sea-salt
2 large paste tomatoes (raw and chopped)
1 medium red onion, (chopped)
1 large garlic clove (pressed)
1/4 c dried herbs (your choice)
salt and pepper
paprika or cayenne to taste

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!