This is one of those recipes I've been meaning to share for quite awhile. I make these crackers at least once a week, sometimes more. My kids love them and eat them every chance they get.
I love these crackers because they are raw and are a pretty healthy snack for my kids. They are also super easy to make. I modified this recipe and added a ton of yummy spices to make them have a ranch flavor.
I've tried a lot of raw cracker recipes and most were pretty bland. I amped up the spices in this recipe so that didn't happen. No boring crackers for us!
These crackers are also a great snack for traveling or just when you are on the go. The flax is great for your digestive system, which can really get out of whack while traveling. I made up a double batch for our current trip.
Raw "Ranch" Flax Crackers
2 1/4 cups water, divided
1 cup flax seeds
1 cup oats
1 tbsp chia seed
1 tsp apple cider vinegar
2 tsp onion flakes
1 tsp sea salt
1 tsp chives
1/2 tsp basil
1/2 tsp oregano
1/2 tsp parsley
1/2 tsp garlic powder
1/2 tsp onion powder
Soak flax in 2 cups of water for at least 5 hours.
In a blender or food processor combine oats and chia and blend until you have a flour.
In a small bowl, combine spices and mix.
In a large bowl, combine flax-water mixture and apple cider vinegar.
Mix up your spices.
And stir them in thoroughly.
Next, sprinkle about 1/4 of the oat-chia flour into the flax gel and stir well.
Repeat this process until all of the flour is mixed in. This will prevent the oat flour from clumping.
Stir in the remaining water. If the batter is too sticky, add more water, 1 tbsp at a time.
Divide batter between 2 lined dehydrator sheets and spread to about 1/8 inch thickness.
Smooth out as many lumps as you can. You want the thickness to be even so it dehydrates evenly.
Next sprinkle our sesame seeds over each sheet.
Add some sea salt if you'd like.
And use a pizza cutter or knife to "cut" your crackers. If you use a knife, make sure it's dull so you don't hurt your liner.
Now dehydrate your crackers at 115 degrees for 6-12 hours, flipping after sheet is mostly dry. Dehydrating times vary between machines and how wet your dough is so check the crackers every few hours the first time you make them.
These will keep for a couple of weeks in an air tight jar. But they probably won't last that long!
This post is shared at Allergy Free Wednesday, Monday Mania, Meatless Mondays, Whole Foods Wednesday, Real Food Wednesdays, Gluten Free Wednesday, Fresh Foods Link Up, and Frugal Days, Sustainable Ways.