Tomato and Herb Flaxseed Crackers

These exceptionally healthy crackers are made from a simple mixture of tomato juice, herbs, and flaxseeds. Once the flaxseeds are soaked in liquid, they become a gelatinous mixture which can be spread out into sheets and baked or dehydrated until crispy, and then snapped into crunchy cracker pieces.

LOW CARB KETO SUNDRIED TOMATO FLASEED CRACKERS AND WALNUT FLAXSEED CRACKERS RECIPE.jpg
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Makes: APPROXIMATELY 35 CRACKERS

Prep Time: 10 MINUTES

Cooking Time: 24 hours with a dehydrator or 2 hours 40 minutes oven baked

 

ingredients

2 cups (275 g) whole, golden flax seeds

½ cup (120 ml) water

1 cup (240 ml) tomato juice

½ teaspoon fresh, chopped thyme

½ teaspoon sea salt

2 teaspoons sesame seeds

2 teaspoons whole, brown flaxseeds

¼ teaspoon freshly ground black pepper

1 pinch of Cayenne pepper

Recipe variation

Walnut and Flaxseed crackers

2 cups (275 g) whole brown flax seeds

1 ½ cups (360 ml) water

2 teaspoons soy sauce

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 teaspoon fresh, chopped rosemary

2 teaspoons whole, golden flaxseeds

3 tablespoons finely chopped walnuts

 

directions

1. Mix all ingredients (apart from the brown flaxseeds and the sesame seeds) together in a large, deep bowl. Use an immersion blender to blitz for one minute in order to break up the flax seeds slightly, at which point the mixture will become much thicker.

2. Spread the mixture out very thinly onto two dehydrator trays or baking sheets lined with parchment paper and sprinkle the brown flaxseeds and sesame seeds on top. Lightly press the mixture down using the palms of your hands.

3. Using a flat spatula or knife, mark out your desired size of crackers in a grid pattern, so you can easily snap them into pieces once dehydrated.

4. Dry the batter for at least 24 hours at 150F/65c and then simply snap into individual crackers.

5. If you prefer a baked taste or don’t have a dehydrator, bake the batter at 300F/150°c for approximately 40 minutes and then turn off the oven. Leave the crackers in the oven without opening the door for at least two hours until they have fully crisped up and are starting to pull away from the parchment paper. Remove the baking sheet from the oven and snap into crackers.

6. Store the crackers in airtight containers to keep fresh.

Recipe variation

For walnut and flaxseed crackers, use exactly the same method as above, however, do not add the chopped walnuts or golden flaxseeds at stage one, instead sprinkle them over the mixture, and press down with your hands before dehydrating or baking.

 

NUTRITION FACTS FOR RECIPE VARIATION

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