Raw Flax Tomato Crackers Dehydrated Food

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RAW FLAX-TOMATO CRACKERS (DEHYDRATED)



Raw Flax-Tomato Crackers (Dehydrated) image

I bought a bag of raw crackers at my local health food store and thought, "I can make these" so I gave them a try and I think the finished product was pretty good. At least my DH thought they were.

Provided by Chef Joey Z.

Categories     Lunch/Snacks

Time 8h25m

Yield 24 serving(s)

Number Of Ingredients 11

1 cup golden flax seed (soaked for 2 hrs. in filtered water)
8 sun-dried tomatoes, pieces (soaked for about 1/2 hour)
1/3 bell pepper
1 tablespoon olive oil
1 teaspoon sea salt
2 paste tomatoes (raw and chopped)
1 medium red onion (chopped)
1 garlic clove (put through a garlic press)
1/4 cup herbs (your choice)
salt and pepper
paprika or cayenne, to taste

Steps:

  • Put all the ingredients except the soaked flax into a food processor.
  • Process until well combined.
  • Removed the mixture into a bowl and using a small hand mixer on low mix the flax seeds into the tomato mixture. You want the flax seeds in tact.
  • Spoon the mixture onto the teflex sheets of your dehydrator and using an off set spatula spread the mixture about 1/8 inch thick to within 1 inch of the edges. You don't want it too thick or thin. Experiment with this part to your likeing. I made it too thin at first and the crackers were very brittle and hard to remove from the teflex sheet. Do this until you use up the mixture.
  • Dehydrate for at least 8-12 hours at about 110'F.
  • Its very dry where I live so 8 hours was enough. You should flip these over at some point as well and dry for another 8-12 hours if necessary.
  • As you make these again and again you can change the herbs for a different taste.
  • These would be delicious with a slice of tomato or avocado. You could also crumble them up for a nice topping over a green salad.
  • Bon Appetit!

TOMATO, BASIL, AND FLAX CRACKERS



Tomato, Basil, and Flax Crackers image

From "The Everything Raw Food Cookbook." My kids call these "pizza crackers," as they have an almost cheesy flavor. Cooking time included soaking and dehydrating time. **NOTE: You need a dehydrator for this recipe**

Provided by Serah B.

Categories     Vegetable

Time 14h15m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup sunflower seeds, raw unsalted
1/2 cup sun-dried tomato
2 cups flax seeds
1 cup tomatoes, chopped
4 tablespoons fresh basil, chopped
1/2 cup celery, finely chopped
1/4 cup dates, pitted and chopped
1 tablespoon jalapeno pepper, seeded and minced
2 tablespoons olive oil
2 teaspoons salt

Steps:

  • Soak sunflower seeds in water for 4 hours. Soak sun-dried tomatoes for 3 hours.
  • Grind flax into coarse powder.
  • Process sunflower seeds, celery, sun-dried tomatoes, dates, jalapeno pepper, olive oil, and salt in food processor.
  • Add tomato, basil and ground flax and pulse until well-mixed.
  • Spread mixture about 1/4-inch thick onto dehydrator trays with nonstick sheets.
  • Dehydrate at 145F for 2 hours.
  • Cut into cracker-sized pieces.
  • Turn over and dehydrate at 115F for an additional 8 hours.

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