Almond Flax Crackers

2 02 2010
Everyone always loves my raw flax crackers. You can buy these at the store but they are very expensive. They are not difficult to make and they store for a long time.

Tristan and I had a blast making these because if you have ever worked with soaked flax before, you know it gets a gelatinous consistency. Then if you process it in a food processor, that gelatinous substance becomes quite gooey. You can imagine what a 14 year old boy would have to say about that. We decided that the gelatin substance would make a great Halloween prank.

1 1/2 cups almonds, soaked 12 to 48 hrs.

2 cups carrot pulp (pulp is what comes out of the juicer separated from the juice)

3 cups flax seeds, soaked 4 to 6 hrs

1 cup fresh parsley, finely chopped

4 stalks celery, finely chopped

1 red bell pepper, finely chopped

1 red onion, finely chopped

2 tbsp. Celtic Sea salt

½ to 1 tsp. Cayenne pepper

Process the almonds through a juicer using the blank plate or a food processor. Mix with the carrot pulp in a bowl. Process half the flax seeds in the food processor to chop up for easier digestion. Add the parsley, celery, pepper, and onion and pulse to combine. Combine with the rest of the ingredients in the mixing bowl. Spread the dough out about ¼ inch thick onto trays covered with a Teflex sheet. Dehydrate at 105F for 8 hours. Turn over the crackers, remove the Teflex, and continue to dehydrate until crunchy (another 6 hours at least.) Then break them up into the size crackers you desire.




One response

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