Italian Flax Crackers -- Karen Knowler, the raw food coach

Italian Flax Crackers -- Karen Knowler, the raw food coach

Crunchy, and maybe even flaky


You’ll need:

• 2 cups flax seeds
• 1 red bell pepper
• ½ cup sun-dried tomatoes
• 2 cups fresh tomatoes
• Juice of 1 lemon
• 1 clove of fresh garlic +/or ½ large onion, chopped

What to do:

1. Blend all ingredients together in a food processor. Add water if a little too dry.
2. Press mixture flat onto a Paraflexx sheet into a large square or rectangle, making sure that the mixture stands only a few millimetres tall. (The thicker the cracker the harder to eat and the longer to dry).
3. Score the size of crackers you’d like with a knife or spatula before dehydrating. (I usually score the large square 3x3 or 4x4 depending on what I want to use them for).
4. Dehydrate around 115°F - 125°F overnight and flip over once one side is dry. Dry to completion.
5. Store in an airtight container, somewhere close to hand for when the cravings strike!