Micro-nutrient Flax Cracker Recipe
Raw flax cracker with lots of micro-nutrients.
Servings: 16
Calories: 270kcal
Ingredients
- 2 cups flax seed whole, soaked overnight
- 2 cups flax seed ground
- 3 to 4 bunches leafy greens (kale, chard, spinach)
- 3 ribs celery
- 1 handful fresh herbs (basil, oregano, parsley, cilantro, thyme, rosemary)
- 4 cloves garlic optional
- 1/3 cup extra virgin olive oil
Instructions
- Soak 2 cups flax seed overnight.2 cups flax seed
- Grind flax to fine powder.2 cups flax seed
- Food process 1/2 bunch of celery, herbs, garlic and spices.3 ribs celery, 1 handful fresh herbs, 4 cloves garlic
- Steam leafy greens.3 to 4 bunches leafy greens
- Add greens, spices, and oil to 2 cups ground flax.1/3 cup extra virgin olive oil
- You now have two bowls to work from. Scoop 2 cups of soaked flax and 1 cup of the flax/herb/oil mixture into your food processor and combine.
- Spread a generous layer on each teflex tray of your dehydrator.
- I either spread the batter into small circles (4 to a tray) or cover the entire space and score the crackers in smaller pieces so they are easier to break apart once dry. Any way you want, the idea being you will have nice and semi-uniform pieces at the end.
- Dry them at 105-115 °F for 24 to 36 hours. Half way through the drying time, flip them over to expose the other side.
- If you do not have a dehydrator, it is possible to make these in the oven as well. Spread the dough on a cookie sheet and bake at a low temperature.
Nutrition
Calories: 270kcal | Carbohydrates: 13g | Protein: 8g | Fat: 22g | Saturated Fat: 2g | Sodium: 25mg | Fiber: 12g | Net Carbohydrates: 1g
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