Taken from Raw Magic, published by Feral House, 2012
Time needed: 10 mins, 12 hrs pre-soaking, 18 hrs dehydrating
Equipment needed: Blender, dehydrator
Makes 60 crackers
Flaxseed crackers are a raw food staple, they add that extra crunch to any dinner and they’re infinitely variable. Simply soak flaxseeds in water, add any flavouring you choose, and dehydrate until crispy. Here I’ve put them with barleygrass to make the healthiest crackers on the block.
- 250 g (2 cups) flaxseeds, pre-soaked 12 hrs
- 1 litre (4 cups) water
- 1 red onion
- 4 tbsp barleygrass
- 2 lemons, juiced
Soak the flaxseeds in the water for twelve hours. When it’s ready, put the flax and water mixture in the blender. Peel and quarter the onion and put that in too with the barleygrass powder and lemon juice. Spread over three dehydrator trays and dry for 12 hrs. Score into 20 crackers to each tray, flip, and dry for a further 6 hrs. Store them in an airtight container and they’ll keep for two to three months.