When you’re entertaining (or just snacking) a great cracker really makes all the difference. You want one that is flavoursome but not overpowering, one that provides nutrition and fibre rather than just acting as a glorified dip spoon, and one that you can trust not to break when going deep for a big scoop.
You can look forever trying to find a store-bought cracker that is not highly processed, cooked under high temperatures and made with nutrient-empty starches, especially if you want gluten free. Luckily, making a batch of golden flaxseed, (or linseed by another name) crackers couldn’t be easier with the Breeze food dehydrator. It really is a case of mix, spread and dehydrate!
Flaxseed and carrot crackers are nutty, (without nuts), full of healthy fats (without a drop in the mix) and packed with fibre. They’re also gluten free, grain free, egg free and sugar free. In fact, they’re ‘free’ from many things, but certainly not flavour! They’ll hold up well under the stress of a pile of your favourite cracker toppings and dive into the thickest dip without crumbling in your fingers.
Are you wondering what keeps these crackers together with no egg or starch? When you add water to flaxseed something special occurs – the seeds become gelatinous and sticky. It’s a unique feature that vegan and raw food enthusiasts love, and not surprising flaxseeds are commonly used as an egg replacement or binding agent.
1 ½ cups of golden flaxseed (Linseed)
¼ cup sesame seeds (toast them for more flavour)
2 large organic carrots – grated approx. 2 cups
1 teaspoon of garlic powder
½ teaspoon of ground coriander
3 tablespoons of tamari (or coconut aminos)
1 cup of water
1. Add one cup of flaxseeds into the Vibe Blender jug and blend on 'Nut' mode until the seeds resemble meal. Approx 10 seconds.
2. Tip the flaxseed meal into a large mixing bowl. Add the remaining half a cup of whole flaxseeds.
3. Peel and finely grate the carrots.
4. Add all the ingredients into the bowl and mix thoroughly to incorporate.
5. Set the mixture aside for 30 minutes. The flaxseeds will become gelatinous, swell slightly and soak up the water to become a thick past.
6. Line two dehydrator trays with silicon mesh sheet liners.
7. Spoon the mixture onto the liners and then spread to the sides as thin as you can. The quantity produces 4 rectangular crackers.
8. Set the temperature to 60°C / 140°F and the time to 10 hours. The drying time for flaxseed crackers varies depending on their thickness. The crackers will be firm and brittle when ready.
9. Allow the sheet of cracker to cool then snap or cut into pieces.
10. Store airtight for up to 2 months.
If you make these crackers, be sure to leave us a comment, or tag a photo using #luvelelife on Instagram