Description

This recipe was originally designed for a dehydrator, but if you don’t have one or need crackers in an hour (not a day), then you can make them in your oven.

Scale

Ingredients

1/2 cup golden flaxseeds
1/2 cup flaxseed powder
2 cups water
1 cup cup raw almonds, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon sea salt
3 tablespoons fresh lemon juice
2 heaping tablespoons fresh rosemary, finely minced

Instructions

Soak the whole flaxseeds and flaxseed powder in 2 cups water for 20 minutes, letting the seeds saturate and form a thick gel. Use a food processor to purée the flax mixture with all of the remaining ingredients, forming a dough. Proceed with your method of choice below.

Dehydrator method

With the back of a spatula, spread mixture thinly onto several nonstick dehydrator sheets. Dehydrate at 115°F or desired temperature* until mostly dry. Peel the mixture away from the sheet and cut into desired cracker shape. Continue dehydrating until crispy (about 10-14 hours total).

Oven method

Grease 2 baking sheets with coconut oil and spread thinly on top. Bake at 300°F for 45-50 minutes, or until crackers just begin to turn golden brown — be careful not to burn. Cool slightly and break into pieces.

Notes

* Dehydrators don’t burn food, so you can dehydrate at as low a temperature as you wish (for maximum nutritional content), or use a higher temperature (for a faster turn around time).