Sunny Flax Gluten-Free Crackers | #MealsThatHeal
08 Jun

Sunny Flax Gluten-Free Crackers

 
Why do I consider these crackers sunny? It's not just about the colour of these bright yellow gems! First off you have the turmeric and ginger which are powerfully anti-inflammatory. Then there are the Omega-3 fatty acids in flax seeds that helps to reduce inflammation. The combination of all these ingredients makes for healing cracker that can be used to dip into your favourite guacamole recipe. (Click here for mine!
 
It may seem like a lot of work to make your own crackers, but this recipe takes only a few minutes of prep time. To prepare these crackers, you will need either a dehydrator or a parchment-lined baking sheet for the lowest setting in your oven.

Ingredients:
1 cup             flax seeds
1 cup             raw sunflower seeds
2 cups           filtered water (used to soak the seeds only)
2                    lemons, juiced, or 4 tbsp lemon juice
1 tsp              honey or 1/2 packet stevia powder
1 tbsp            minced fresh ginger
1 tsp              turmeric
1 tsp              grey sea salt or pink rock salt
 
Directions:
1.  Place the flax and sunflower seeds in a glass jar and then pour in the water. Soak overnight. (If you’re in a hurry, you can make the crackers with just a 30-minute soak, but the flax will not sprout in that time. Otherwise, the recipe otherwise turns out about the same for taste.)
 
2.  In the morning (or 6 to 8 hours later), drain off the remaining liquid. (There might not be much.)
 
3.  Put the flax mixture in a food processor fitted with the S-blade, along with lemon juice, honey, spices, and salt. Blend for a few moments to break down the sunflower seeds.
 
4.  Evenly spread the mixture onto your dehydrator fruit-roll trays or onto a baking sheet lined with unbleached parchment paper.
 
5.  If using a dehydrator, set at 115°F (50°C) for about 12 hours.
 
6.  If using an oven, use the lowest setting and crack the door open with something heatproof, like a ball of tinfoil or a wooden spoon, to allow the moisture to escape. It will take anywhere between 3 hours (if you have a convection oven) to 8 hours (if you have an older stove) to dehydrate. Be sure not to cook the flaxseed or you will damage its delicate oil. You should be able to separate the crackers from the tray easily. If it is difficult to separate, they are not ready yet.
 
7.  When nice and dry, break into big pieces. Transfer to an airtight container and store in a dry place.
 
Makes 24 to 36 crackers.