Flax Fun - Bread & Crackers

Flax is super good for you!  Full of omega 3's, antioxidants, & fiber.  Plus, it has a yummy, nutty flavor :)  Toss some into your oatmeal, sprinkle it on your salads, or use it in crackers & bread like the recipes below!  I won't make you wait any longer, here are my adventures with ..... flax bread & flax crackers!!!

Flax bread with hummus, avocado, tomato, spinach, onions

Lunch at your desk never looked so good :D

Flax bread with hummus, shredded cabbage & carrots, spinach, tomato, and pepper jack almond cheese! 

Drying my very first raw vegan flat bread!!!

2 smallish zucchini

1 small onion

1 large red bell pepper

1 C ground flax

Pink himalayan salt, onion powder, garlic powder

Blend all the ingredients in a blender or food processor.  Pour & smooth into lined dehydrator trays.  Dry on 105 for 6-8 hours then flip over & remove liner, continue drying until flat bread consistancy is achieved.  No dehydrator?  No problem!  Turn your oven on its lowest setting and crack the door open, keep an eye on it as this method drastically reduces drying time.  (Also put up babygate to kitchen if you have kids or dogs!) Use for raw sandwiches, wraps, pizzas....You can still make all of the goodies in the photos above if you don't want to make your own raw flat bread, just use your favoite wrap, Flat Out makes a great multi-grain one.

Flax, chia, sunflower seed, sesame seed crackers. These are fabulous and totally scrumptious with guacamole, your favorite dip, or on their own. Measurements are approximate again because I threw them together a while back for fun and ended up loving them so much I had to take a pic for my blog. I promise to make them again and measure like crazy!

1 C sunflower seeds

1/2 C golden or brown flax seeds, I used some of each

1/4 C chia seeds

1/4 C sesame seeds

1 1/2 C water

Dash of pink himalayan salt (or sea salt)

Dash of onion & garlic powders

Dash of cumin (optional, its already pretty earthy)

Place all the seeds in a bowl and add water. Allow to sit for a few hours , covered, at room temp. This will produce a really cool seed-gel! Add seasonings to taste, yes, you can taste the gel to see if you like the seasonings you have put in it.  Just be aware that the texture is a little funny in its pre-cracker form.   Remember that dehydrating it will make all the flavors stronger so go easy on the spices, this is something I need to remember to do better also. Smooth into a lined dehydtrator tray and leave 6-8 hours (overnight) at 105 degrees, then flip over and dehyrate until dry. Then break into crackers. For a more uniform cracker you can dry until firm, score, and finish drying but I like the rustic look of these. If you do not have a dehydrator, you can do this in your oven on your lowest setting with the door cracked open.  Next time I make these, I am going to grind half of the ingredients first so it has an even better texture....just a thought.