Flax crackers – a great low-carb snack

Yeah, flax and kale are all the rage now…for a good reason! Flax seed crackers are a great alternative to a packaged high-carb cracker that probably also has sugar and bad oils in it. I made up this recipe after spending way too much buying flax crackers at the store. The best brand I’ve found, if you don’t want to make them, is Flackers, which, by the way, I reverse-engineered in my kitchen to come up with something that tastes similar for a fraction of the cost. All it takes is time.

I was reading around about flax and found out that the mucus-y consistency of soaked flax seeds (and chia seeds I suppose, you’ll see what I mean) is actually wonderful for de-toxing the gut. When you eat the cracker and it re-hydrates in your intestines, the goop surrounding the seed pulls toxin along with it as it travels through your gut. Cool! I never thought I’d be happy to have mucus.

The other great thing about flax seeds is that they are almost 100% fiber, so if you are watching your blood sugar the flax crackers will help keep your blood sugar from spiking if you use it with a dip that’s a bit more carb-y, such as hummus. If you’re diabetic you’ll have to experiment with that as your mileage may vary.

Enjoy!

Flax Crackers

In a mixing bowl combine:

3 cups whole flax seeds (I use golden flax)
6 cups water
1/2 cup Braggs liquid aminos
1/2 cup apple cider vinegar
1 tsp. salt
1 tsp. granulated garlic
1/2 tsp. cayenne pepper
1 tsp. dried basil

Use whatever spices work for you. You can also add things like chopped olives or sun-dried tomatoes, or cinnamon and stevia for a breakfast cracker.

Let mixture sit for several hours, stirring occasionally,  until all liquid is absorbed and the flax seeds have swollen. The mixture will be goopy. Spread thickly on a dehydrator tray to make a thick cracker. It should take up two trays. Run the dehydrator at around 105 degrees for about 16 hours, turning the crackers over at the halfway point.

If you don’t have a dehydrator, spread on parchment paper on a cookie sheet and put in an oven set on lowest heat. You may have to leave the oven door open. When the cracker mixture has started to harden, turn over and continue baking.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>