golden flax crackers

finally, a flavorful flax cracker that i'm proud to share! but i can't take even half the credit for these. thank you carmella and doctor in the kitchen for your delicious cracker inspiration!

the ingredients on doctor in the kitchen's flax cracker box told me to add bragg's liquid aminos and raw apple cider vinegar to my cracker batter. carmi's blog inspired me to add vegetables to make the crackers colorful and even more nutritious. good thing i had enough sense to measure and write the recipe down, because this one is definitely a keeper.

golden flax crackers

2 C golden flax seeds
2 C water
1/2 red bell pepper
1/2 yellow bell pepper
3-4 leaves purple cabbage  
1 carrot or 1/2 orange bell pepper
2 celery stalks
2-3 garlic cloves 
2 T apple cider vinegar
2 T bragg's liquid amino acid
3/4 tsp onion powder
3/4 tsp salt
few sprigs rosemary and thyme

in a large mixing bowl, combine flax seeds and water. allow the mixture to sit for about an hour or so. the batter will be nice and gooey when it's ready.

in the meantime, chop vegetables or pulse them in the food processor, making sure not to puree them. you can really use any kind of vegetable, or none at all if you want to make these quick. if you want to add veggies, three cups of chopped vegetables makes a nice ratio to the flax seeds.

mix all ingredients until well combined. spread onto two and a half teflex sheets and dehydrate at 110 degrees for a few hours. when the top layer is dry and cracker batter corners start to pull away from the sheets, flip onto trays and dehydrate until fully dry. if you want your crackers chewier, take them out sooner. to make sure they're extra crispy, i leave mine in the dehydrator overnight.

break them into pieces and you've got yourself a yummy gluten-free cracker. oh, i almost forgot to warn you - have a toothpick ready - the flax seeds will cling to your chompers for dear life! i hope you have a very happy monday and a wonderful week! xoxoxo