Cinnamon Raisin Flax Crackers
Cinnamon Raisin Flax Crackers If you like cinnamon raisin toast, you will love this cracker. Spread it with a cashew cream cheese or almond butter for a wonderful breakfast or snack.
Cracker Ingredients 3 cups brown flax seeds 3 cups water 1 cup Medjool dates, pitted 1½ cups raisins 2 cups water 2 cups raw walnuts Water for soaking 1 tablespoon ground cinnamon ¼ teaspoon sea salt
Directions In large bowl, combine brown flax seeds and 3 cups water and let soak for 1 hour. The flax will absorb the water and make a gel-like substance. In medium bowl place dates, raisins, and 2 cups water and let soak for 1 hour. Do not drain. In medium bowl, soak walnuts in water for 2 hours. Rinse and drain soaked walnuts and place in food processor fitted with s-blade. Add date-raisin mixture, including water, and process until blended and chopped to a slightly chunky texture. Add cinnamon and sea salt and process to mix. Pour mixture over soaked flax seeds and stir to incorporate. Divide cracker batter evenly onto 4 separate dehydrator trays lined with mesh and non-stick sheets. Using a slanted spatula, spread batter
evenly over entire tray. Using sharp edge of spatula, score the mixture into 9 even squares. Place trays in dehydrator at 115 degrees for 12 hours. Flip tray onto a tray lined with mesh only and peel non-stick sheet off. Dehydrate for additional 24 hours or until crisp. Store in airtight container at room temperature or in the refrigerator for up to a month (they’ll keep longer in the refrigerator).
Cracker Ingredients 3 cups brown flax seeds 3 cups water 1 cup Medjool dates, pitted 1½ cups raisins 2 cups water 2 cups raw walnuts Water for soaking 1 tablespoon ground cinnamon ¼ teaspoon sea salt
Directions In large bowl, combine brown flax seeds and 3 cups water and let soak for 1 hour. The flax will absorb the water and make a gel-like substance. In medium bowl place dates, raisins, and 2 cups water and let soak for 1 hour. Do not drain. In medium bowl, soak walnuts in water for 2 hours. Rinse and drain soaked walnuts and place in food processor fitted with s-blade. Add date-raisin mixture, including water, and process until blended and chopped to a slightly chunky texture. Add cinnamon and sea salt and process to mix. Pour mixture over soaked flax seeds and stir to incorporate. Divide cracker batter evenly onto 4 separate dehydrator trays lined with mesh and non-stick sheets. Using a slanted spatula, spread batter
evenly over entire tray. Using sharp edge of spatula, score the mixture into 9 even squares. Place trays in dehydrator at 115 degrees for 12 hours. Flip tray onto a tray lined with mesh only and peel non-stick sheet off. Dehydrate for additional 24 hours or until crisp. Store in airtight container at room temperature or in the refrigerator for up to a month (they’ll keep longer in the refrigerator).
