After making some pretty decent fruit roll-ups (well, I thought they were tasty) and naturally having more of a savoury tooth, I opted to experiment with making flaxseed crackers. The last time I attempted this, it was in an oven and I hadn’t realised that baking paper is actually a con – what you actually need is silicon baking sheets. As a result, even though the crackers were edible, I left a bottom layer of flaxseeds on the baking sheets.
Flaxseed crackers – still wet…
This time, I felt confident that I had the right equipment to make this properly!
My biggest downfall with most things is that I don’t really like following recipes. It’s a big sign that perhaps I should, when my husband actually enjoys what I cook. I made a tomato and miso soup not too long ago and he actually exclaimed, ‘THIS IS DELICIOUS!’ When I revealed I had actually followed a recipe from A Modern Way to Cook, his next words were, ‘I think we need to learn from this.’ Personally, I think I’m a great cook.
Anyway, it’s safe to say that I didn’t follow any recipe for this. I bunged flaxseed (both whole and ground for good measure), along with chia seeds, sunflower seeds, pumpkin seeds, mixed herbs and a tbsp of moringa (I’m always trying to find a way to sneak that into things – it tastes disgusting but I feel certain it has health benefits) for good measure. I had wanted to add in some miso or tamari but I’m cutting soy out of my diet at the moment to see if that helps my skin (so far, my skin isn’t looking too bad, but I’m not sure whether that’s down to more sleep or diet. Or both).
The good news about this experiment, is that unlike with the roll-ups, these only needed 12 hours before I could eat them. They were a little bendy in some places but for the most part, they were crisp. And I was impatient.
They’re quite plain-tasting but the herbs bring through a pleasant subtle flavour. I’d say these are way tastier than rice cakes (ugh), with a higher protein and good fat content. I love that I’ve made these myself so I know exactly what’s gone into them.
Now to eat them! Pass me that avocado…
Homemade flaxseed crackers – so good with avocado!
How to make flaxseed crackers with a dehydrator
Ingredients
- ¾ cup flaxseed
- ¼ cup ground flaxseed
- ¼ cup chia seeds
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- Pinch salt and pepper
- 1 tsp mixed herbs
- 2 tbsp moringa powder
- 1 cup water
Method
- Set the dehydrator to 50’C and 12 hours.
- Mix everything together in a bowl with a fork. On a silicon baking sheet spoon on the mixture and flatten it out so it’s 3-5mm thick.
- Let it ‘cook’ for 12 hours and when dry, snap or cut into segments.
Got any other ideas that I can experiment with? Please let me know!
Leave a Reply