Friday, October 19, 2012

Raw "Ranch" Flax Crackers


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 WednesdayMonday ManiaMeatless MondaysWhole Foods WednesdayReal Food WednesdaysGluten Free WednesdayFresh Foods Link Up, and Frugal Days, Sustainable Ways.

13 comments:

  1. These look good! Funny pics of the little helper :)

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  2. These look beautiful! Your little helper is a cutie! I have two little helpers in the kitchen :) I'd like you invite you to come over and link this recipe (and any others up) at our Gluten Free Fridays party! It will be live for link ups tonight (Thursday) at 7:05 eastern time! I hope that you can join us!
    Cindy from vegetarianmamma.com

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  3. homemade crackers are SO good. much better than the scary store bought ones :)

    thank you for sharing with us at the Wednesday Fresh Foods Blog Hop! i hope to see you again this week with more seasonal & real/fresh foods posts. xo, kristy

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  4. Beautifully healthy! :) You could package them up and sell them!

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  5. This is a GREAT recipe with pictures and step by step. Thank you for taking the time to do this for us!

    Anyone else taste the fishiness of the flax? I used bob red flax that was just opened and the exp date is not until 2014 so I don't think that is the problem.

    Anyway to get rid of that fishy taste from the flax?

    Thank you in advance.

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    1. Hmm, I've never had a fishy taste to my flax, you could try adding in more apple cider vinegar to hide the taste. Or maybe pick up a different batch of flax and see if you still taste it!

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  6. Do you have a substitute for oat flour? We are grain free here... :-)

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    1. Hi Lisa, I haven't tried other flours but you could try a ground nut flour or buckwheat flour (it's a seed).

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  7. Do you think they digest well w/o being ground? We've made whole flax crackers before and it's been an -- ahem -- issue. But these look great!

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    1. lol, the whole flax seed does not digest- it will come out whole (TMI, I know) unless you chew it up. It's presence in these crackers is the bulk and it definitely will help keep you regular!

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  8. I do not have a dehydrator (yet). Is there any other way to make these in the oven?

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    1. Hi Bre, haven't tried them in the oven but I'm pretty sure you will get similar results. Try setting your oven to the lowest possible setting and cracking the oven door to keep the temperature down.

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