There are a million and one ways to make flaxseed crackers – as usual I opt for the easy-peasy approach
This is the basic of basics and it’s still pretty darn deee-lish with a bit of an asian twist.
- 2 cups flaxseeds (you can use a mix of brown & golden to add interest, although I used only brown flaxseed for this recipe)
- 2-1/2 cups water
- 1 tbsp sesame oil
- 1 tbsp Bragg’s Liquid Soy
Soak flaxseeds in water for about 1 hour. Seeds are ready once water is absorbed. Add sesame oil and Bragg’s and mix well together.
I have a Nesco dehydrator and this batch made enough for 3 trays, although it could have been stretched a little thiner to make 4 trays, but I prefer my crackers a little thick. Spread the flax mixture evenly over the tray liner using an offset spatula or wide knife blade.
Dehydrate for 1 hour at a higher temperature of 135 degrees. Then score the crackers to the desired size and continue to dehydrate at 110 degrees for 6-8 hours. Flip the flaxseeds to a mesh tray and continue dehydrating for another 2-3 hours until they reach the desired crispiness.
Break crackers at score marks and store in airtight container – although I’m pretty sure they won’t last long enough to store, especially if you try them with a little Herb Cashew Cheese spread, Hummus and/or Pineapple Salsa!!