Tomato Pepper Flax Crackers

Tomato Pepper Flax Crackers

Prep Time: Soak mixture overnight 8-10 hours until thick
Cook Time: 6 – 7 Hours
  • 1 cup flax seed, ground
  • 1/4 Cup Raw unsalted Sunflower seed
  • 1 Organic Roma Tomato
  • 1 Organic Bell Pepper
  • 1/4 Organic Onion, minced fine
  • 2 Organic Garlic bulbs, minced fine
  • 2 Tablespoons Organic Lemon Juice
  • 4 Cups Purified Antioxidant Alkalized Water
Puree tomato, pepper, garlic, onion, lemon juice in food processor.  In a large bowl take flax seeds, water and pureed mixture and put together.  Let soak overnight until water is absorbed and mixture thickens. 

Preheat oven to 170.  On a silicone mat or greased parchment paper. Silicone mats are the best for non sticking surface allowing you to keep all your crackers.  The trickiest part is your surface. You are looking for a 1/8 inch thickness smoothing out the mixture evenly so that produces a light and flaky cracker.  Too thick will be too crispy and more difficult to enjoy.  If your mat or baking dish is smaller you can either do multiple batches at once, or save them for the next day and make them fresh later.  You don’t want your mixture too thick or too thin as you are looking for even cooking. You are going to bake them until the center is no longer soft and crackers harden. Your oven may require more time or less based on the level of heat it produces and your altitude.  If it needs more time feel free to add it.  Once completed let cool and enjoy.  You can break them into pieces and eat them the same way you would a cracker.  These are super for dipping, you can also reconstitute them with a little water to make a flax cracker bread that is great for sandwiches. silicone mat


*I have seen these at Whole Foods and other stores for $6-10 and they are so expensive for a little bag.  I did get one once, but I ate them all in one sitting.  Strangely they are so inexpensive to make.  We now bake these  regularly in our house, the kids and adults love them and they are healthy snack that you can take anywhere.  The only down side is they are time consuming while you wait for them to dry whether you bake them slow or dehydrate them.  It isn’t hard, just a lot of waiting for them to finish.  We used the 170 setting on the oven to keep the nutritional value intact, much like a dehydrator.  If you have a dehydrator feel free to use it on this recipe. We also picked up the flax seed and sunflower seeds  from the bulk section for under $2, be sure to check your bulk section to keep the costs right where you need them.**

2 Comments Add yours

  1. Love these. Can’t believe how much we save making them then buying them. We also are able to make so much more for less.

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