Vegetable & Flax Seed Crackers

These crackers are a gluten free and whole foods alternative to ordinary commercial crackers. If dried in a dehydrator at low temperature, the finished crackers will be a raw food product, because they have been dried at a very low temperature. If dried in the oven, the crackers are a cooked or baked product (not raw) because they have been dried at a higher temperature. The oven dried crackers will have a slightly different texture and taste than crackers dried in a dehydrator.

Veggie & Flax Seed Crackers

Prep time: 20 minutes

Dehydration time –

Using a dehydrator: about 20 to 22 hrs total

Using an oven: about 12 hrs total

Number of crackers: 16

Main Equipment used: food processor and food dehydrator (or oven)

 

Ingredients:

4 cups yellow squash, chopped (peeled, if necessary)

1 cup carrot, chopped

2 ½ cups sweet peppers, chopped

½ cup water

3 cups golden raw flax meal (ground flax seed)

1½ – 2 tsp curry powder or seasoning of your choice

 

Directions:

  • Line 2 dehydrator trays with parchment paper & set aside.  If you are using the oven instead of a dehydrator – line 2 cookie sheets with parchment paper and set aside.
  • Place chopped vegetables in a food processor, and process until they are mush – adding ½ cup of water slowly.  This mixture should not be a totally smooth puree.  It should be a finely chopped and mushy mixture.
  • In a large mixing bowl – mix the raw flax meal and the spices together.  Add the vegetable mixture, stirring very well to combine.
  • Put half the mixture on each dehydrator tray or cookie sheet.  You will need to press the mixture together and flatten it, so that it is formed into a smooth ¼ inch (approx.) thick rectangular shape covering most of the parchment paper. Try to make it even in thickness all over so that when it dries it is a fairly even thickness. If it is thick in one spot and thin in another spot it will not dry evenly and there will be “holes” in your crackers.  It will be thin when it is totally dry.
  • If using a dehydrator: Place the dehydrator trays into your dehydrator.  If you have a temperature control – set it at 115 degrees. Dry for 10 hours. After 10 hours it will be dry on the top only.  Flip each piece of parchment paper over so the dry side of the cracker is facing down on the tray, and peel off the paper. Discard the paper. At this point you can use kitchen scissors to cut each of the large rectangles into 8 crackers (it is still moist on one side and won’t crumble when you cut it, although you have to be careful not to tear it as you are cutting it).  Place your crackers back into the dehydrator and dry for another 10 to 12 hours, depending on exactly how crisp you want to make them.
  • If using an oven: Use the lowest oven temperature (usually 150 to 170 degrees F). Place the cookie sheets into the oven for 7 hours. After 7 hours your crackers will be dry on the top only.  Flip each piece of parchment paper over so the dry side of the cracker is facing down on the cookie sheet, and carefully peel off the paper. Discard the paper. At this point you can use kitchen scissors to cut each of the large rectangles into 8 crackers (it is still moist on one side and won’t crumble when you cut it, although you have to be careful not to tear it as you are cutting it).  Place your crackers back into the oven and continue to bake for 4 to 5 hours.  Your crackers will be crisp.
  • Store the crackers in an airtight container or Ziploc freezer bag. Enjoy!