These flax seed recipes of crackers are so much healthier than bread. So much more delicious. And they are easy to make.
For many people starting a raw food diet the hardest cooked food to give up is bread. Especially in countries like the Netherlands where bread (with cheese) is one of our main staples. We learned that it is healthy (grains and dairy) and many eat at least 6 slices of bread a day.
Often I'm asked what I eat in stead of bread.
The answer is that in the morning I skip bread (and cereals) and I have one of my favorite raw food breakfast recipes.
For lunch one of my favorite meals is a flax seed cracker with avocado, pesto and tomato. It's something I can make quickly and I love the texture of a crunch from the crackers and the soft creaminess from the avocado. The flax seed provide fibers thus you will feel satisfied for a long time. Avocado is full of important nutrients thus the combination is great.
Below, you can read one of my favorite flax cracker recipes that you can adjust to make it your own.
1 cup ground flax seed
1/4 cup sesame seeds
1/4 cup buckwheat
1 or 2 hand full dried fruit (raisins, goji berries, cut of figs)
1/2 tablespoon sea salt
1 cup water
Mix all dry ingredients in a bowl.
Add the water. Mix again.
Let stand for at least 2 hours so that the sugar from the fruit can be infused and soaked by the seeds. You may want to stir occasionally to see if there is enough water. You may want to add a little bit more. It's not absolutely necessary to soak when you used ground flax seeds (as apposed to whole flax seeds) but I find the crackers taste much better if you do.
Spread the batter evenly on a tray. I use oven trays with teflon or silicon sheets, dehydrator trays with teflon sheets, you can even use a large ceramic plate (but put some coconut oil on the bottom so it will come off easily. You can spread the batter with the back of a spoon, a spatula or with your hands.
Now, let's dehydrate. You can do this in a dehydrator, conventional oven at lowest setting and preferably one that can be put on dry air, direct sunlight, on top of a radiator. The key is that the temperature of the food should not be raised above 40 degrees Celsius or 115 Fahrenheit. A food thermometer (used for beef!) may help you determine this.
Wait until the top is dried well. In the sun and conventional oven is is about 2 hours. In the dehydrator about 4 hours, depending on how much water was added to the batter. Then flip and let dehydrate for another hour.
You can eat the crackers warm or cold. If dried well, you can store the crackers in a container that will keep any moist out. (you can check if it is dry if there won't be any condense in the closed container.
Also great as a snack, or as chips. Just alter this basic recipe.
What's great about these flax seed recipes with crackers is that the variations are limitless. Experiment with adding other seeds such as hemp seed, or nuts (walnut, brazil, almond).
Or try adding other dried fruit, such as dates, apricots even olives or dried tomatoes (cut them in small pieces and let them soak with the seeds). You may want to cut down on the salt if you use olives or dried tomatoes since they are salty by themselves.
If you make the crackers a little thicker and eat them warm, they truly taste somewhat like bread (but much better).
If you have it at home, you may want to add a spray/drop of hydrogen peroxide to soaking seeds to avoid molding and get out fungus.
Read here about the benefits flax seed has to offer.
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