Recipe by Kate Magic
Equipment needed: Blender, dehydrator
Flaxseed crackers are absolutely a raw food staple, cheap and easy to make, they add that extra crunch to any lunch or dinner, and they’re infinitely variable. Your basic formula is to soak 1 cup of flaxseeds in 2 cups of water, to make 1 tray of crackers. Simply soak the seeds for at least a couple of hours, add any flavouring you choose, and then spread on a tray, and dehydrate for 12-18 hours, until crispy. In this recipe, I’ve included barleygrass to make them the most alkalising crackers on the block.
- 250 g (2 cups) flaxseeds, ideally pre-soaked for 4 hours
- 1 litre (4 cups) water
- 1 red onion
- 4 tbsp barleygrass
- 2 lemons, juiced
Soak the flaxseeds in the water for at least a couple of hours. When the flax mixture is ready, put it in the blender. Peel and quarter the onion and put that in too with the barleygrass powder and lemon juice. Blend until smooth. Spread the batter over two dehydrator trays and dry for 12 hrs. Score into 25 crackers to each tray, flip, and dry for a further 6 hrs on the other side. Store them in an airtight container and they’ll keep indefinitely.
Top tip: Serve topped with Gopal's Pumpkin seed butter and Pama Pickles.
Time needed: 10 mins, 4 hrs pre-soaking, 18 hrs dehydrating
Makes 50 crackers, which sounds like a lot, but not if you’re eating them every day! And they don’t go off.