Raw Flax and Multi Grain Crackers
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 89.5
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 3.7 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 3.6 g
- Protein: 3.6 g
View full nutritional breakdown of Raw Flax and Multi Grain Crackers calories by ingredient
Introduction
I used Bob's Red Mill 100% Whole Grain 10 Grain Cereal because it is a blend of 10 whole grains in the Raw state as long as you don't cook it. It is a blend of freshly ground wheat, rye, triticale, oats, oat bran, corn, barley, soybeans, brown rice, millet, and flax. I used Bob's Red Mill 100% Whole Grain 10 Grain Cereal because it is a blend of 10 whole grains in the Raw state as long as you don't cook it. It is a blend of freshly ground wheat, rye, triticale, oats, oat bran, corn, barley, soybeans, brown rice, millet, and flax.Number of Servings: 16
Ingredients
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3/4 cup flax seeds
3/4 cup Bob's Red Mill 100% Whole Grain 10 Grain Cereal
1/2 cup unsalted hulled sunflower seeds
1/8 th cup of Bragg's Liquid Aminos
Directions
1. Mix together all of the ingredients in one big bowl.
2. Cover with water making sure you have enough water in the bowl as the ingredients expand.
3. Let them soak for 4 to 5 hours until all of the water soaks up creating a thick paste.
4. Spread mixture out on 2 teflex sheets and put in dehydrator at 115 degrees for the 1st hour and then score your crackers into 8 even pieces on each teflex sheet. This will give you a nice big cracker to use as a base for a pizza or sandwich.
5. Reduce down to 95 degrees for 14 hours.or so. Half way through flip the crackers over for a more even drying.
***if you want smaller crackers then adjust calorie count accordingly
You can add in seasonings to your taste like garlic powder, onion powder, cayenne, italian seasings, etc.
Number of Servings: 16
Recipe submitted by SparkPeople user TRAVELNISTA.
2. Cover with water making sure you have enough water in the bowl as the ingredients expand.
3. Let them soak for 4 to 5 hours until all of the water soaks up creating a thick paste.
4. Spread mixture out on 2 teflex sheets and put in dehydrator at 115 degrees for the 1st hour and then score your crackers into 8 even pieces on each teflex sheet. This will give you a nice big cracker to use as a base for a pizza or sandwich.
5. Reduce down to 95 degrees for 14 hours.or so. Half way through flip the crackers over for a more even drying.
***if you want smaller crackers then adjust calorie count accordingly
You can add in seasonings to your taste like garlic powder, onion powder, cayenne, italian seasings, etc.
Number of Servings: 16
Recipe submitted by SparkPeople user TRAVELNISTA.
Member Ratings For This Recipe
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EVER-HOPEFUL
