Herbed Italian Flax Crackers
- Course/Dish: Dehydrated
- Meals: Snack
- Difficulty: Easy
- Equipment Needed: Dehydrator
- Rainbow Green Cuisine: Phase 2
- Makes: 12 crackers
1 C flax seeds
1 C sunflower seeds
1 C sesame seeds (.5 white, .5 black)
2 T chia seeds
4 C water
1 green pepper
1 red pepper
1 candy onion (smaller in size, white in color)
3 C fresh basil
1 C fresh oregano
2 t dried rosemary (I was without fresh, so this is why I used dried)
1 t sea salt
1 t pepper
Mix flax seeds, sunflower seeds, chia seeds, sesame seeds and water in a large bowl.
Let sit overnight, or, a few hours until gelled. In a food processor, process remaining ingredients.
Fold herb puree into gelled seed mixture and mix well.
Scoop mixture onto a non-stick dehydrator sheet (makes about 2-3 trays) and spread out evenly.
Dehydrate overnight at 105 degrees (flip onto mesh sheet about 4-5 hours into dehydrating).
To cut back on snipping time, invest in a pair of herb scissors that have an herb stripper – It makes stripping herbs, such as oregano, super quick and easy!
If you want uniform cracker shapes, use a pizza cutter or a pair of shears to cut squares about 4 hours into the dehydrating time.