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 for us, making a batch of golden flaxseed, (or linseed by another name) crackers couldn’t be easier with a food dehydrator. It really is a case of mix, spread and dehydrate!
Flaxseed and carrot crackers are nutty, (without nuts) salty (without any added salt), full of healthy fats (without a drop in the mix) and packed with fibre. They’re also gluten free, grain free, nut free, egg free and sugar free. In fact, they’re ‘free’ from many things, but certainly not flavour! They really taste AWESOME and best of all, they are crunchy and strong. 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 coated in a gelatinous gloop, called mucilage, that strangely resembles egg white and behaves in a very similar way. 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.
Flaxseeds are super good for you too. They contain anti-inflammatory omega-3 fatty acids (not the same type found in fish & salmon though) antioxidants and oodles of gut-loving dietary fibre. Problem is, the fibre is only really accessible when the seeds are ground. Whole seeds will pass right through the body without being digested. Easy fixed - I’ve ground a large portion of the seeds to guarantee the fibre delivers. A food dehydrator slowly draws out the moisture in the cracker mixture and dries them to a crisp, while retaining all the raw virtues of the seeds and the carrot.
1 ½ cups of golden flaxseed (Linseed)
¼ cup sesame seeds
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. Grind one cup of flaxseeds into flax meal and leave the remaining seeds whole.
2. Peel, then finely grate the carrots
3. Combine all the ingredients in a large mixing bowl and stir thoroughly to incorporate.
4. Set the mixture aside for 30 minutes. The flaxseeds will become gelatinous, swell slightly and soak up the water to become a thick past.
5. Lay the mesh liners on the bench. It is easier to spread the cracker mixture onto the mesh liners when they are not in the food dehydrator trays.
6. Spoon the mixture onto the liners and then spread the mixture to the sides and flatten smooth with the back of a spoon. The quantity produces 2 sheets of crackers that are quite thick. If you are using a smaller unit I recommend coating 2 ½ - 3 liner sheets.
6. Place the liners into the food dehydrator trays and switch it on low – medium setting.
7. The drying time for flaxseed crackers varies depending on their thickness. A thick coating produces strong crackers, but they will need longer in the dehydrator. I recommend somewhere between 12-18 hours dehydrating on low.
8. Allow the sheet of cracker to cool then snap into pieces and store airtight for up to 2 months.