Raw Pizza Flax Crackers

These crackers are packed with fibre, essential fatty acids, plant based protein, and an array of vitamins and minerals. A truly unique snack, raw seeds combined with dried vegetables, herbs and spices make this a nutritional powerhouse! These crunchy crackers are excellent with fresh hummus, black bean spread, guacamole and salsa. You can even break them up to sprinkle on salad, soup or chili to make an interesting twist.

Ingredients:

2 cups flaxseeds; soaked overnight in 3 cups of filtered water

2 cups total other seeds (sunflower, pumpkin, sesame, hemp, chia, quinoa, etc); soaked overnight and rinsed (about six hours)

1/2 medium onion

1 cup sun dried tomatoes

2-4 large garlic gloves

2 teaspoons seasoning mix (red pepper, cumin, garlic powder, paprika, chili, oregano, cayenne, etc)

2 large basil leaves (or parsley)

2 tablespoons Tamari sauce (optional)

1/2 teaspoon unrefined sea salt

Directions:

Using filtered water, soak flaxseeds (they will double in size) and other seeds overnight (separate bowls).  Soak tomatoes and onions overnight or for 4 hours in refrigerator.  Save all the soaking water; you may need it for blending.  In a food processor, blend half the soaked flax seeds, onions, tomatoes, garlic, sea salt, Tamari sauce, herbs and seasoning mix.  In a large bowl, add the mixture to the remaining flaxseeds that have been soaking along with the strained and rinsed seeds. Use your spatula to spread the mixture evenly on a teflex sheet (3 cups per 14"x 14” tray works well).  With a rubber spatula score the crackers to your preference.  Dehydrate at 110-115 degrees for 6 hours, then flip over to dehydrate for another 6-8 hours. These crackers will last several weeks if you keep them in a sealed container.

NOTE: If you do not have a dehydrator set oven at 118 degrees, or at its lowest temperature closest to 118 degrees with the door slightly opened.  For the baked version, set oven temperature higher and bake until crackers are crisp and golden.