This is a basic staple that I learned at raw chef school. It’s indispensable to have on hand. I make huge batches and score the crackers in different sizes for different purposes. I make big squares for pizzas and sandwich “bread.” I make medium squares for dips and spreads. And I make cracker sizes for snacks. I go easy on the salt in this one. Dehydrating makes flavors stronger.
Pizza Flax Crackers
Pizza Flax Crackers by Cherie Soria
Yields 5 trays of 32 crackers = 160 crackers
20 servings of 8 cracker sized crackers
1.5 cups sun-dried tomato powder
1 cup purified water plus additional water to thin as needed
3 cups carrot pulp or chopped red pepper or zucchini (or a mixture, or use whatever leftover veggie bits you’ve got on hand)
.5 cup chopped onion
2.5 teaspoons sea salt
2 teaspoons lemon juice
2 teaspoons Italian seasoning
4 cloves garlic crushed
.5 cup minced fresh herbs (basil, parsley, dill weed, or oregano)
2 cups flaxseed ground
2 cups flaxseed soaked 8-12 hours in 4 cups purified water (do not rinse or drain)
1. Combine the sun-dried tomato powder and the water, and stir to form a paste.
2. Combine the veggie pulp, onion, salt, lemon juice, Italian seasoning, and garlic in a high powered blender or food processor outfitted with an S blade.
3. Blend or process the vegetable mixture to a large mixing bowl, add the flaxseeds and flax meal, and stir well to combine.
4. Transfer the vegetable mixture to a large bowl, add the flaxseeds ad flax meal, and stir well to combine.
5. Spread about 3 cups of the batter evenly on a dehydrator tray lined with a nonstick sheet.
6. Score the crackers into squares. Dehydrate at 105 degrees for 12 hours, until they are completely dry and crisp.
7. Flip the crackers onto mesh dehydrator screens, and continue to dehydrate for 24 hours, or until they are completely dry and crisp.
8. Allow the crackers to cool completely, then store them in sealed glass jars for up to three months at room temperature. The crckers may also be stored in the refrigerator or freezer for up to six months.
