When it comes to making a new flax crackers recipe, there’s a few key components.
- Flax meal or soaked flax seeds. Haha I had to do it. On a more serious note, I am not a fan of using whole, unsoaked flax seeds in my flax crackers recipes. Either they need to be ground into a meal or soaked into a pudding texture. Flax seeds absorb a ton of water when they are whole, so they can dehydrate you and are unlikely to be properly digested in the body if they are not processed somehow before hand.
- Bulk. This can be fresh or dried fruit, veggies, nuts, seeds or legumes. We’re going to use mushrooms, zucchini, sprouted lentils and soaked chia seeds in this one.
- Flavorings. I like me some herbs. Depending on what you use for your bulk, you may or may not need much of these.
- Water. Or watery bulk ingredients. So that the mixture blends and spreads well. We’ve got a couple watery vegetables and soaked chia seeds for this.
Flax Crackers Recipes are really easy to make and I strongly encourage you to give a shot making your own 🙂 And also try this one, because it’s delicious!
These beauties are very herbalicious, savory, and have a tiny hint of sweetness from the goji berries. They are jam packed with omega 3s, which is something I like to do with a lot of my dehydrated recipes. It’s really easy to get some chia or flax seeds in the mix, as well as walnuts.
Lastly, I’m still a relative newbie to the sprouting game and am experimenting a lot with using sprouted legumes in recipes, but I’m finding that they are very versatile. I’ve used sprouted lentils in this flax crackers recipe, a bread, a hummus (as well as hummus falafels – recipe coming soon in my upcoming Recipe Book!), and then just eating them in salads. They don’t have the strongest flavor so they work well as a thickening agent in dips and sauces. Sprouted foods are some of the healthiest foods on the planet, so I highly recommend you giving them a shot if you haven’t already.[amd-zlrecipe-recipe:56]