Flax crackers – turmeric, baba ghanoush

Seriously easy to make, flax crackers are standard food in my kitchen. They are also a great way to avoid wheat and processed crackers. Because they are light on flavour, you can top them with just about anything. I love them with humus or another dip, topped with a slice of tomato or avocado, and my latest favourite – raw beetroot sauerkraut.

Here’s my go to recipe number 2.

2 cups ground flax seeds
2/3 cup whole flax seeds
1 teaspoon sea salt
1 tablespoon of ground turmeric
1 tablespoon baba ghanoush mixed herbs (or whatever herbs take your fancy like basil, oregano)
2 and 2/3 cups water
1 cup pepitas (pumpkin seeds)
1/2 cup sesame seeds

Mix it all together and lay it out evenly on 2 flex sheets or parchment papers.

Dehydrate for 4 hours at 105 degrees celcius.

At the 4 hour mark, take a knife and lightly score the mix (note I didn’t do that above), so that it is easier to break apart into nice shapes and sizes once it’s at its desired dryness.

At the 4 hour mark I also flip the sheet of flax mixture over, to enable it to dry quicker on the reverse side.

I like my crackers pretty dry and crisp (they store longer this way too), so I dehydrate for about 6 hours in total.

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