Flax Meal and Chia Seed Crackers

I’m happy to share that my second attempt to make flax crackers was a success. Instead of using flax seeds in whole, I opted to grind up the flax seeds and into flax meal. Studies show that our bodies are able to digest and absorb more of the flax seed nutrients when the seeds are ground up. Flax’s latin name Linum usitatissimum is known for its versatility and much nutritional content. If you need to increase your alpha linolenic acid (ALA), an omega-3 fatty acid, flax may be an option for you. It can be eaten in many different ways, flax crackers is only one way to ensure your required amount of phytonutrient omega 3’s. Flax meal can be added to your baking and flax can also be added to water and taken as a drink. Flax is also high in magnesium as well as dietery fiber. It is known to help protect bone health, helps prevent and control blood pressure, it can also help women in post menopausal and menopausal stages. For more information on the benefits of flax please visit WHFoods. I have found them to be an excellent resource.

In my attempt to make flax meal crackers, I decided to also add chia seeds because of its high protein content, omega-3 fatty acid as well as many other vitamins. This was also another gluten and grain free option. This recipe worked really well in my dehydrator. The combination of flax and chia do have somewhat of a stronger taste but it goes well with hummus or another type of spread. Both the flax and chia seeds have a gelatinous reaction when soaked in water and therefore reacted well making these crackers as the consistently clung together.

Ingredients

4 cups water

¼ cup chia seeds

2 cups of flax seeds

½ cup sesame seeds

½ tsp salt

1 tsp cayenne pepper

2 tsps dried basil

2 tsps dried cilantro

Supplies

Bowls

Small coffee grinder

Dehydrator or oven

Directions

• Take the 2 cups of flax seeds and grind them in a small coffee grinder. I was able to find this coffee grinder from freecycle. Once you have your flax seeds ground up, place them in a bowl big enough to mix the rest of the ingredients.(Please feel free to omit or change out the herbs.) This selection of herbs is our preference. Incorporate the salt and herbs well into the flax meal. 

• Add the chia seeds and the sesame seeds in the flax meal mixture and mix well.

• Add 4 cups of water to the mixture.   You will notice that the chia seeds and flax meal will start to absorb water with time. Make sure to mix all ingredients well. It may seem a little runny at first but with time the chia seeds and flax meal will absorb the water. Let sit for at least 30 to 60 minutes, coming back and mixing with a spoon once in a while. I’ve tried this recipe more than once and this gave me a good thick consistency when spreading on to my dehydrator trays.

• I prepared my dehydrator trays and spread enough of the cracker mixture (about 1/8 to 1/4 inch thick) to spread onto the tray. I learned that spreading the mixture slowly allowed me to spread it more evenly. I was able to prepare four trays. Since I owned only one Paraflexx sheet, I used parchment paper. And that worked fine. Actually the crackers on the parchment paper dried quicker than the Paraflexx sheet. You can choose to score the crackers ahead of time. I did not, I just broke them in pieces once they were dried.

• When dehydrating the cracker trays, set the temperature around 115°F - 125°F. Dehydrate overnight. We currently own a 5 tray Excalibur dehydrator.  Once the sheets of crackers were dried on one side, I flipped them over to dry on the other side. This took at over 12 hours to completion.

I have never attempted to make these in the oven but I believe can be done at a low temperature,  Here is my note from my previous Flax Seed Cracker recipe.

After doing some research I found out that this flax seed cracker recipe can be made in a normal oven at about 150 degrees Fahrenheit (65 degrees Celsius), with a wooden spoon between the door of the oven and the oven for circulation. I have a simple kitchen thermometer in the oven to monitor the temperature. This works great. (Information found at Raw Food Success Blog)

Store the crackers in an airtight container.
Yield: 4-5 trays

For more crackers recipes please click here.
 
blessings ~ Carmen

This recipe was shared at:
Simply Sugar and Gluten Free
Tuesday Twister at GNOWFGLINGS 
Pennywise Platter at The Nourishing Gourmet

Flax Seed Crackers

Two weeks ago was my first attempt at making flax crackers using my dehydrator.  I love crackers, anything crunchy, like celery or even radishes.  Using the dehydrator allowed me to experience great results.  Grinding the flax seeds allows us to take advantage of more nutrients but for my first time I just soaked the flax seeds. I am in the process of gathering information on flax which I hope to post soon.  If you are wanting to learn more on flax, please click here to read on the amazing benefits of how adding flax can be of benefit to your food choices.  My dear friend Moira from Look Who's Cookin! has done a wonderful job researching and sharing her findings.  And be sure to visit us in the middle of the week as she'll be guest posting with Pebble Crossing!

Ingredients

2 cups flax seeds

2 stalks of  celery chopped

2 tomatoes chopped

juice from one lemon

3 garlic cloves chopped

Cayenne

Directions

• I soaked the flax seeds in 4 cups of water for a little over one hour.  Once the flax seeds get wet, mucilage forms from the outer shell.  I wanted to take advantage of the mucilage to help the cracker stick together.

• In the food processor, I added the celery, tomatoes and garlic and then I processed until everything was finally chopped .

• I added the soaked flax seeds and ran the food processor to mix everything together.

• Cayenne Pepper was the last ingredient I added, just enough to give flavor.

As you can see this is an easy recipe.  It was adapted from a recipe from Karen Knowler a raw food coach online.  If you have a smaller sized food processor, you may need to half the recipe when mixing the ingredients together as it will go over board and drip on the outside of the food processor as I experienced.

• I prepared my dehydrator trays and spread enough of the cracker mixture (about 1/8 to 1/4 inch thick) to spread onto the tray.  I learned that spreading the mixture slowly allowed me to spread it more evenly.  I was able to prepare four trays.  Since I owned only one Paraflexx sheet, I used parchment paper.  And that worked fine.  Actually the crackers on the parchment paper dried quicker than the Paraflexx sheet.  You can choose to score the crackers ahead of time.  I did not, I just broke them in pieces once they were dried.

• When dehydrating the cracker trays, set the temperature around 115°F - 125°F.  Dehydrate overnight.  Once the sheets of crackers were dried on one side, I flipped them over to dry on the other side.  This took at over 12 hours to completion.

• Et Voila!  Store the crackers in an airtight container. They tasted great topped with hummus and sprouts!

 Yields 4 to 5 trays The next crackers I’ll try will be with ground up flax seeds.

This recipe was shared with:
Monday Mania at The Healthy Home Economist
Tuesday Twister at GNOWFLINS 
Hearth and Soul at A Moderate Life 
Real Food Wednesday at Kelly the Kitchen Kop 
The Pennywise Platter at The Nourishing Gourmet
Fight Back Friday at The Food Renegade 

If you’ve tried making flax seed crackers in the oven, please leave a comment below.  Not everyone owns a dehydrator and would like to share this information with others.
Note added:  After doing some research I found out that this flax seed cracker recipe can be made in a normal oven at about 150 degrees Fahrenheit (65 degrees Celsius), with a wooden spoon between the door of the oven and the oven for circulation. I have a simple kitchen thermometer in the oven to monitor the temperature. This works great. (Information found at Raw Food Success Blog)

blessings

Carmen