These are yummy basic raw crackers from Alissa Cohen’s book Living on Live Food. They’re easy to make and they’re fantastic “little edible plates” as Mitch Hedburg would say. They taste great topped with tomato and pesto. In fact, just writing about it makes me want to whip up some crackers and pesto (I have the tomatoes already). I give these a 4/5 happy monkeys only because they are very basic and I’m sure there are more exciting cracker recipes out there that I’d like to try.
One word of warning: please don’t try to make these in a blender or a Vita-Mix. The flax seeds get very sticky after they’re soaked and my Vita-Mix couldn’t handle it at all. It completely shut down and we had to wait a while before it would work again.
2 cups whole flax seeds (soaked in 2 cups water for 4 hours or overnight)
2 cloves garlic
1/2 lemon, juiced
1 tbsp fresh ginger
Blend all in a food processor until ginger and garlic are ground. The flax seeds should still be whole. Spread thinly onto a Teflex sheet or wax paper and place in dehydrator. It’s ok if it is spread so thinly there are holes–the stickiness of the flax seeds will hold it together. Dehydrate at 105 degrees for 10-16 hours. Flip crackers and peel off Teflex sheet after 7-8 hours (note: I didn’t bother to do this flipping/peeling off part and they came out just fine.)