Phase 1 Rainbow Green Live-Food Cuisine
This recipe is from Carol Alt’s Book The Raw 50. Nice and simple. Make some every week or so to have on hand.
I actually ground the flax seeds before making this (didn’t double-check the recipe first) and it turned out fine that way also. I’m presently using a Ronco round dehydrator with no temperature control, and the dehydration time was less than 24 hours.
TIP: When you flip the crackers, if you want more even shapes, that would be the time to cut them.
TIP: Got leftover raw soup? Mix with this mixture and make tastier crackers from it. (I got that tip from Living in the Raw, by Rose Lee Calabro.
Simple Flax Seed Crackers
1 cup flax seeds, any type
1/2 teaspoon Himalayan salt
Put the flax seeds in a glass bowl, and pour just enough purified water over the seeds to cover them. Soak them for at least 1 hour. After the seeds have soaked, without draining, add the salt.
Spread the mixture on Teflex-lined dehydrator trays so it is 1/4 inch thick. Dehydrate at 95 to 105 degrees F for 24 hours or until crispy. using a spatula, flip the partially dehydrated cracker sheets over halfway through the dehydration time, or at the point that they are dry on top. This helps to dehydrate the crackers evenly in less time. The crackers will shrink as they dehydrate. Break the sheet of crackers into pieces to serve.