Raw Flax Crackers


2 C Flax Seed                                     2 C Water

1 Jalapeno                                           1/2 Red Pepper

1 T Garlic Powder                               3/4 T Onion Powder

1/4 T Sea Salt

Soak flax seed in water for 2-3 hours. It will form a ‘gel-like’ consistency.   Process jalapeno and red pepper til minced.

Measure out garlic & onion powder, and sea salt. Add to minced peppers and add all to gelled flax-seed. Mix til well combined.

Spread as thin as you can get it on dehydrator trays or parchment paper and dehydrate at 115 degrees for 8 hours or until dry and crispy. Flip over after about 4 hours.

Store in an airtight container.  Should keep for about 5 – 7 days.

This recipe is a little on the mild side, if you like really spicy, really hot foods, try adding another jalapeno or a habanero pepper.  For an interesting variation you could also substitute the onion/garlic powder for 2 T of taco seasoning or Chili powder!

If you change it up, let us know how it is!

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