Multi Seed Cracker Recipe
2012
These multi seed crackers are incredibly healthy, filled with lots of abundantly nutritious seeds and vegetables. They are vibrant and beautiful with their black sesame seeds and red tomato flecks and most importantly – They are delicious! This crunchy cracker tastes wonderful on it’s own or makes a great base for raw cheeses and spreads.
One of my favorite ways to eat crackers is with a small variety of complimentary but differing spreads to mix and match on top. Try an interesting combo of 2 or 3 from these: salsa, guacamole, mango chutney, olive tapenade, a mild nut cheese or a savory peppery nut pate. The options are endless and any one of those toppings with multi-seed crackers makes a nice compliment to a big leaf salad. They can help to satisfy hunger and keep you feeling full for hours.
Multi Seed Cracker Recipe
Ingredients
1c Flax – soak in 2 c water a couple hours before mixing
½ c Pumpkin seeds – soaked
½ c Sunflower seeds – soaked
1/3 c Black Sesame seeds
1/3 c Sun-dried Tomatoes (12)
3 Green Onions – chopped fine
½ Celery stalk – chopped fine
2 Garlic cloves – minced
1 t Turmeric
1 tsp Salt
½ tsp Cumin
½ tsp Chili powder
¼ t Celery salt
¼ t Cayenne
Directions
Blend all ingredients together in a food processor. Add water, if needed. Press mixture flat unto teflex sheets, quite thin, about 1/6” thick. Score the size of cracker you want with knife or spatula. Dehydrate at 115 degrees overnight. Flip over unto screen and continue until dry and crisp. Store crackers in a container or zip lock bag in a cool dry place. They will keep well for weeks and keep freshest and longer if kept in an air tight container.
How to make Dehydrated Flax Crackers on Video
Multi seed Crackers spread on tray, ready to be dehydrated.
Multi Seed Crackers, ready to eat!
