RAW FLAX-TOMATO CRACKERS (DEHYDRATED)

Raw Flax-Tomato Crackers (Dehydrated) image

Provided by Chef Joey Z.

Time 8h25m

Yield 24 serving(s)

Number Of Ingredients 11

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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!