These wonderful Rainbow Flax Crackers are the creation of my lovely friend Diana Stoevelaar. She had given us a bagful when we saw her in Calgary
and I was itching to enjoy them again. Diana generously sent me the recipe and gave me permission to share it. (Thanks gorgeous!)
I love how all the colors of the rainbow are represented in these delicious and flavor-full crackers; simply be-yu-ti-ful! Yet another new staple!
Rainbow Vegetable Flax Seed Crackers
By Diana Stoevelaar of www.AwesomeRawsome.com
Makes 4 Dehydrator trays
5 Cups of purified water
4 Cups golden flax seed presoaked
3 medium tomatoes, coarsely chopped
2/3 cup of purple cabbage
1 red pepper, coarsely chopped
4 small Carrots or 1 orange pepper, coarsely chopped
1 yellow pepper, coarsely chopped
4 Ribs celery, coarsely chopped
½ Cup minced parsley, cilantro, or spinach
¼ white onion
2 Cloves of garlic, minced
¼ Cup Lemon Juice
2 Tsp. basil
2 Tsp. oregano
1 Tsp. thyme
1 Tsp. poultry seasoning
2 Tsp. sea salt
1. Presoak flax seeds in 5 cups of water for at least 1 hour or overnight. Place in a large mixing bowl.
2. Puree fresh tomatoes, lemon juice, garlic and seasonings in the food processor. Add to the flax mixture.
3. Process all the vegetables individually in the food processor until finely chopped but not pureed. Add to the flax mixture.
4. Stir the flax mixture until well combined.
5. Using about 3 1/4 cups of the mixture and an offset spatula, spread the mixture about ¼” thick onto Teflex sheets on the dehydrating trays. Score into squares or triangl es with a plastic utensil so as not to damage the Teflex sheet.
6. Dehydrate for at least 12 hours. The crackers easily separate from the Teflex sheets without stickiness, usually after 12 hours. Remove the dehydrator tray. Flip the crackers by placing a mesh and another tray on top of the crackers. Hold both sides of the sandwiched trays and flip them towards you so the top tray is now at the bottom. Remove the new top tray and the mesh. Now peel off the Teflex sheet from the crackers, which are now facing downward. Return the crackers to the dehydrator for approximately an additional 4 hours until completely dry.
7. Let cool before storing by leaving them on the dehydrator trays outside of the dehydrator or inside of the dehydrator with the door open.
8. Store crackers in an airtight container in a cool dark cupboard, fridge or freezer.
Enjoy them with Spicy Almond Cheeze or with a pâté. Crackers are also a wonderful accompaniment to soups and salads.
Grind 1 cup of the flax seeds and add to the soaked flax when adding the minced vegetables. Soak the remaining 3 cups of flax seeds in the 5 cups of water. The ground flax seeds will absorb the remaining water later.
~ I filled up closer to 5 trays with the batter, probably due to the size of the veggies I used.
~ Since Diana didn't specify what temperature to use, I dehydrated mine at 110. They were ready in about 18 hours.
~ The crackers' edges curled up on me. I'm wondering if it might have to do with dehydrating them at too high a temp. Hers were so perfect and flat! *scratching her head*