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Instructions |
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in bowl mix flaxseeds with water and salt. it becomes gooey and the seeds bind together to make a dough. add a little bit more water if becomes to thick to spread, but you dont want it to be watery.
spread evenly on a lined 14 in tray line with parchment paper. should be 1/8 in thick
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dehydrate for 5-6 hrs at 104. flip the crackers onto the mesh tray then peel away the lining or paper. score lines in your batter to portion your cracker dough into 9 squares. dehydrate another 3-4 hours or til dried and crispy remove and bend along lines to break into slices.
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options - add flavors and spices such as 1 tblsp dried herbs or 2 tblsp fresh, 1 tsp minced garlic, and 1/4 c sun dried tomato or pitted chopped olives
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to make less crispy dehydrate less or add a tblsp olive oil.
adding vegetables increases the amount of cellulose fiber in your batter and makes for a softer lighter breadlike texture.
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Originally Submitted
12/2/2012
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