Make your own flaxseed crackers

Posted on August 27th, 2014

These crackers are a staple in our house, and regularly used with savoury dips on our Pot Luck suppers.  Robin has become a real expert in both! Ingredients:

• 200 grams flaxseeds soaked 8-12 hours in double their volume of water
• 200 grams flaxseeds ground into a flour
• 700 mls carrot pulp (good to use up from juicing) or chopped red pepper, or a combination
• 180 grams sundried tomatoes – well chopped
• ½ chopped onion or a few spring onions
• 4-5 cloves garlic
• 2-3 tsps good sea salt
• 2 tsps lemon juice
• 2-3 tsps dried Italian herbs
• 2 handfuls of fresh herbs, cut finely – eg basil, parsley, or oregano

Method: First put the seeds to soak overnight or early in the morning.  The soaked seeds exude a gel that helps bind the crackers together. Blend all the ingredients except the seeds and herbs in a food processor fitted with an S blade until the mixture is smooth. Add a little water if necessary to ensure you have a spreading consistency. Then sprinkle in the herbs and pulse to mix in without completely blending. Pour the mixture into a bowl, add the soaked flaxseeds and the ground flaxseeds, and stir well.

Spread the mixture evenly approx 2-3 mm thick on a Teflex sheet or grease paper sheet on a dehydrator tray. Score the mixture into a ‘grid’ so you get the size and number of crackers you want. Dehydrate for 10-12 hours on one side. Flip them over evenly on to the mesh screen to dehydrate on the other side for a similar period.

When dry and cool, break up into crackers and store in an airtight container. They will last up to 12 weeks like this, or longer in the fridge or freezer.

For a selection of other flaxseed recipes, sign up to our Quantum Food subscription service  For the benefits of flaxseeds, see my blog Flax to Gold

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