Raw Onion Flax Crackers (Raw, Organic, Gluten Free)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 312.1
  • Total Fat: 27.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 207.0 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 8.9 g
  • Protein: 9.3 g

View full nutritional breakdown of Raw Onion Flax Crackers (Raw, Organic, Gluten Free) calories by ingredient


Introduction

Tasty healthy cracker made in a dehydrator retains all the nutrients and enzymes. See tip if you don't have a deyhdrator. Tasty healthy cracker made in a dehydrator retains all the nutrients and enzymes. See tip if you don't have a deyhdrator.
Number of Servings: 6

Ingredients

    1 Cup Organic Flax Seeds (either ground or soaked overnight if you have whole flax - either works)

    1 Cup Organic Sunflower Seeds ground (or ground Pumpkin Seeds or a mixture of both)

    3 Spring Onions (Scallions) or 1 small sweet onion

    1/4 cup Organic Cold Pressed Extra Virgin Olive Oil

    1 Organic Red Bell Pepper

    1 Organic Tomato (or 2 Organic Sundried Tomatoes that have been soaked for 1 hour)

    2 Tbsp Organic Tamari (wheat free soy sauce)

    A dash of Celtic Sundried Sea Salt

Tips

If you do not have a dehydrator you can fashion one in your regular oven using a lightbulb!

Remove the regular lightbulb from your oven and replace it with a 100watt regular lightbulb (not one of those compact flourescents).

1. The heat of the lightbulb will keep the oven at a steady temperature (around 102F).
2. Turn the oven on for a couple of seconds to remove the chill from inside the oven, then turn it off and put in your food.
3. Jam the oven door open with the lid off a mayonnaise jar or something similiar, this will allow the moisture to escape.
4. I do my deydrating in the evening and leave it in the oven overnight.
5. If you don't have a dehydrator sheet, use a regular baking sheet with a piece of parchment or wax paper lining it. Add a drop of olive oil to the wax or parchment paper and spread it around the paper with your fingers to prevent sticking.


Directions

1. Grind the seeds in either a coffee grinder or high speed blender.

2. Roughly chop the veggies.

3. Place everything in a food processor or blender and process for a few minutes.

4. Spread onto a dehydrator sheet and dry for 12 - 18 hours.




Serving Size: 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user VIOLETGYPSIE.