Here’s another great flaxseed crackers recipe that adds some interest with the variety of seeds and a wee bit (or a lot) of spice.
- 1-1/2 cups flaxseed (you may want a mix of light/dark flaxseed to add colour interest)
- 3/4 cups mixes seeds – I used:
- 1/4 cup sesame seeds
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 2 cups water
- 3 tsp cumin (or more to taste)
- 1/2 tsp cayenne pepper (or more to taste)
In a large bowl, add all seeds and water and soak for 2-4 hours. Add spices and mix well together. Spread thinly on dehydrator tray (the mixture was enough for almost 4 Nesco trays) and place in dehydrator for 3-4 hours at 100-115 degrees and then flip onto dehydrator tray. Continue to dehydrate for another 12 hours (or longer if required). Once they are desired crispiness, break into pieces and store in airtight container.