#flax crackers

[ruleofyum]

Flax Crackers | Rule of Yum recipe

[sexy-super-natural]

Raw Tomato + Flax Cracker Bruschetta

A couple of years ago, I was fortunate enough to discover Fivelements in Bali, where I was first introduced to the vibrant, vibrational and healing power of raw living foods. One of the dishes I loved most was this super fresh bruschetta topped with raw cashew cheese and a trio of salsas – tamarillo, avocado and tomato and olive. Here, I’ll take you through the recipe for the raw tomato flax crackers, and later, I’ll share my recipe for raw cashew cheese. Get ready to reach raw vegan nirvana...

Ingredients: 2 cups of golden flax seeds 1/2 cup dried tomato powder 1/4 cup chopped sundried tomatoes 2 tbsp Bragg Liquid Aminos or Tamari 2 tbsp fresh lemon juice 2 tsp Italian seasoning 2 garlic cloves, minced sea salt and pepper, to taste

In a medium sized bowl, cover the flax seed crackers with water and allow to soak for at least 90 minutes, at which point, the water will become gooey and gelatinous. Add more water if it becomes too thick. Stir in the remaining ingredients and mix well.

Spread the mixture about 1/8 inch thick onto your dehydrator sheets. Set your dehydrator to about 110 degrees, and dehydrate for 4-6 hours. Turn the mixture over, and dehydrate another 3-4 hours. Break or slice your crackers into pieces when finished dehydrating.

To make the trio of salsas, simply chop the avocado, tamarillos, cherry tomatoes and black olives and combine each with a little lime juice, fresh coriander and sea salt. Spread the crackers with cashew cheese and a generous spoonful of salsa.

[sunkenntreasure]

Text messages

Friend: are you coming to my party!?

Me: No - tired, was in Napa all day

Friend: I made flax crackers

[rawfoodforreal]

Spicy Flax Seed and Seaweed Crackers

(source here)

Ingredients

2 cups flax seeds (brown or golden)

1 whole jalapeno pepper, diced to small pieces

1 whole habanero pepper, diced to small pieces

3 teaspoons nutritional yeast

1 cup of wakame seaweed, torn in pieces

1 teaspoon nutritional yeast

Dash of sea salt

Rinse and drain flax seeds.  In a large bowl, soak flax seeds in pure water.  Use enough water to cover seeds.  Soak until seeds become gelatinous in texture.  This process usually takes up to an hour. 

In a small bowl, combine torn pieces of wakame with jalapeno and habanero peppers.  After flax seeds become viscous, stir in all remaining ingredients.

Pour flax seed mixture onto teflex sheets.  Dehydrate at 110 degrees for 8 to 10 hours.  As crackers start to dry on one side, turn teflex sheets upside down and peel off of crackers.  Allow other side to dry. Once done, cut into squares or break into large pieces.

[thefresh-todeath-blog]

These are two different types of nut based cheeses. One is a macadamia garlic cheese coated with walnuts, spring onions, and oregano. The other is a chipotle pinenut cheese with dates, rolled in paprika. They taste awesome on crackers and fruit like apples and pears!