Raw Carrot Flax Crackers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
In a large bowl, add water to flax seeds and allow to hydrate for 1 - 2 hours.
In a food processor, grate carrots with grater attachment.
Replace grater attachment with the blade.
Add garlic, sunflower seeds, pumpkin seeds, lemon juice, hydrated flax seeds.
Pulse the mixture and continue until flax seeds begin to break up and a dough begins to form.
Using a spatula, spread the mixture onto baking sheets and then put in the oven. The first 2 hours can be at 135F and then put to 115F for overnight.
Occasionally take out trays and rotate them. Half way through process, flip the crackers so moist undersides can also dry.
Allow to cool and then store in a a Ziploc bag.
Number of Servings: 20
Recipe submitted by SparkPeople user NAMO78.
2 C flax seeds2 C water1/2 C sunflower seeds, raw1/2 C pumpkin seeds, raw3 carrots, peeled1 garlic clove1T lemon juice1 T tamari
In a large bowl, add water to flax seeds and allow to hydrate for 1 - 2 hours.
In a food processor, grate carrots with grater attachment.
Replace grater attachment with the blade.
Add garlic, sunflower seeds, pumpkin seeds, lemon juice, hydrated flax seeds.
Pulse the mixture and continue until flax seeds begin to break up and a dough begins to form.
Using a spatula, spread the mixture onto baking sheets and then put in the oven. The first 2 hours can be at 135F and then put to 115F for overnight.
Occasionally take out trays and rotate them. Half way through process, flip the crackers so moist undersides can also dry.
Allow to cool and then store in a a Ziploc bag.
Number of Servings: 20
Recipe submitted by SparkPeople user NAMO78.
Nutritional Info Amount Per Serving
- Calories: 135.3
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 23.0 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 6.6 g
- Protein: 5.2 g
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