Dehydrating Fun & Flaxseed Crackers Recipe

So our first recipes in the dehydrator have turned out great!  Though it takes up some space on the kitchen counter, I am so happy we made the decision to add this contraption.  :-)  We went with the Excalibur 3900...here is what it looks like:

Our decision was based on the reviews that it received on Amazon.com and other review web sites.  Thus far, we are pretty pleased with its performance.  In addition to the machine, we purchased the Teflex sheets.  They are reusable, so buy one pack and see how quickly you need more (to save on costs).

The first items we made were banana chips and sweet potato chips.  both turned out good, but we need a little work on them (flavor was spot on, but I would like them a little crisper).  Once we get the recipes just right, we will share!

The flaxseed crackers turned out amazing!!  These will be a staple in our pantry.  Very full of flavor and super duper easy to make!  A few have asked for the recipe, so here it is.  The recipe came from Alissa Cohen's "Living on Live Food."  Her comment on this recipe:  "The basic cracker:  I love these!  They are simple, yet tasty and great for dipping or topping with avocado, tomato and onion.  After you make these once, you can vary the amounts of garlic and ginger and lemon to suit your taste."

Flaxseeds supply an essential fatty acid (ALA).  ALA is converted by the body into the type of omega 3 fatty acids found in many fish.  The richest sources of lignins, which provide fiber, flaxseeds prevent constipation...

2 cups whole flax seeds (soaked in 2 cups water for 4 hours or overnight)

2 cloves garlic

1/2 lemon, juiced

2 Tablespoons Bragg Liquid Aminos (We used coconut aminos)

1 Tablespoon fresh ginger

1. Place all ingredients in a food processor and blend until well combined, and until the garlic and ginger are completely ground.
2. Remove from processor and place on a Teflex sheet on top of a mesh dehydrator screen.  Spread batter into a thin sheet about 1/8 inch thick (or less...I like to make these very thin:  the 'goopy' substance from the flax seeds holds these crackers together even if they have holes.)
3. Dehydrate at 105 degrees for 10-16 hours, depending on degree of crispness desired.  Flip crackers and peel off Teflex sheet after 7-8 hours.
   
   Note:  When you place whole flax seeds in the food processor with the other ingredients, the flax seeds will stay whole.  This is suggested just to grind the other ingredients and to blend the flaxseeds into the mixture.

Please remember that if you are focusing on a raw diet, you must keep the dehydrator under 112 degrees.  Anything above that will "cook" your food...not making it raw (alive) any longer.

 This is what one sheet of the crackers looked like after they were dehydrated.  The recipe yields two sheets.  Sorry, I should have taken a picture of them before we put them into the machine.  I will with our next batch and update this entry with the pic.

  

Homemade guacamole and flaxseed chips were dinner for tonight - YUM!!

Currently we have blueberry bread in the machine.  I will update you with all the pictures and a recipe when it comes out.  

All for now!