Flaxseed Crackers

Day 37: I never thought I’d be someone who made crackers. Especially out of seeds! I’d have to be crackers (sorry, couldn’t resist). These are delicious and good for you too. All those omegas. This is from Raw Food by Erica Palmcrantz and Irmela Lilja.

Ingredients:
1 1/2 cups flaxseeds (linseeds) I like to use a mixture of dark and golden seeds, just because I think it’s pretty.
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 cup water
1 Tsp salt
Herbs of choice (I’ve used a bunch, including the book’s suggested cumin, and I just prefer plain old salt)

Soak the flaxseeds for 2-4 hours before you begin. I soak them overnight because it is more convenient.

In a large mixing bowl, add the flaxseed, sesame seeds, pumpkin seeds and sunflower seeds to the water. Add more water if needed to achieve the consistency of oatmeal.

Add spices (if using) and salt. Thoroughly mix by hand.

Spread a thin layer of the mixture onto a baking sheet and put in a dehydrator or oven, set to between 100-115 degrees Farenheit (37-65 Celsius). Open the oven door periodically to release some of the heat (not necessary with the dehydrator). It takes between 8-24 hours to bake these depending on the type of oven. (I score the crackers out at this stage with a pizza slicer)

When the crackers are crispy and easy to break into pieces, they are done. Store in a well-sealed container.