flaxseed crackers


A raw food super classic: flaxseeds are rich in omega 3, manganese, vitamin B1 and low in calories.
Crackers are light and versatile, good either with other food or as snack.

For 1+½  baking tray:
1 + ½ cup  flaxseeds  +  ½ cup  flax meal
2 cups water
tablespoons tamari
tablespoon minced herbs of your choice

Soak the seeds and the flax meal in water for at least half an hour.
The result will be gelatinous and spreadable.
Add tamari and herbs, salt and mix everything.
Spread as  thin as possible on a dehydrator’s paraflexx or teflex sheet.

Cut in the desired shape with a spatula and dehydrate at 42 C˚for 2 – 3 hours, until the crackers are hard enough to be turned.
Dehydrate until the crackers are finally dry (it takes few more hours more).
Crackers will keep in a sealed container for at least one week.