Flaxseed Crackers

BY Sarah Tanner

vegan   

Ready in 10 min prep, 1 hour chill time, 12 hours cooking time. | Serves 2 - 4


Essential fatty acids are vital for glowing skin and vibrant brain health. These are best made in a dehydrator, however, overnight in the oven on the lowest setting works just as well. Delicious on their own, or with avocado and fresh tomato.

Ingredients

2 cups Organic Whole Flaxseed

2 cups filtered water

1 tsp Organic Tamari Soy Sauce

1 tsp dried oregano

1 tsp dried rosemary

1 tsp dried thyme

1 tsp Himalayan salt

½ tsp cracked pepper

½ tsp garlic powder

½ tsp onion powder

Method

Combine all of the ingredients into a large bowl and place in the fridge to set, around 1 hour will be enough. It should transform into a sort of gel-like consistency.

Preheat your oven to the lowest setting and line a braking tray with grease-proof paper.

Turn out the cracker mixture onto the tray and using an off-set spatula or the back of a large spoon, flatten the mixture out as thin as you can get it, without being able to see any gaps in the mixture.

Using a sharp knive, “score” the surface into small squares, or the size that you want your crackers.

Place in the oven for 12 hours, or in a dehydrator for 12 hours on 46°C.

When they are crispy, gently break, or snap the crackers along your score lines and keep in an air-tight container until you’re ready to snack.