Flax Seed Crackers
Miss crunchy, grainy crackers? Well these homemade flax seed crackers are made in the oven at a low temp by dehydrating seeds. Super satisfying and tasty. But FYI, make sure you have no where to go for a long time. These are low maintenance but take along time to cook. So just make sure you have the time allotted.
Heat oven to 150 degrees (if you oven does not go that low, go to 170 degrees and just keep the door open a little bit.)
Prep: Take 1 1/2 cups of flax seeds and soak in water for at least 2 hours. Forms a sticky, gel. (The glue for your crackers)
Take a baking sheet and coat it with melted coconut oil. This helps the crackers not stick while cooking.
Then take 1/2 cup of sunflower seeds, 1/2 cup of pumpkin seeds and 1 grated carrot and combine in a bowl. Then scoop in the soaked flaxseeds. Add 1 tbsp of tamari
Cook for 2 hours. Then it’s time to flip. Before flipping, I use a pizza cutter to cut the large cracker into quarters. It’s much easier than trying to flip one large cracker. Then keep cooking for at least another 2 hours. You want the crackers to be crispy. This could take up to 5 hours to get done.
When done, take out of the oven and break into crackers. Store in an airtight container. Enjoy.