|Rustic Flax Crackers with a guacamole dip|
|the black Excalibur dehydrator sits on the table, close to an electrical outlet|
Beloved built a sturdy table/bench for the dehydrator. We keep it in the basement since it makes a low sound that drones on and on for many hours when in use.
|drying pineapples and bananas|
The raw foodie people try to avoid cooking food above 118 degrees F, which preserves the "raw" benefits, nutritionally. My goals for buying this dehydrator were to be able to make my own gluten-free raw crackers, cookies, and possibly tortillas. (I've yet to find a recipe for gluten-free raw tortillas)
|the bananas and pineapples are ready to dry|
(picture taken before Beloved built the wood table)
|Rustic Flax Crackers, ready to eat|
Rustic Flax Crackers (makes -- a lot!)
4 cups raw whole flax seeds (light or dark seeds, doesn't matter)
water (I use distilled water, but tap water is okay)
about 1/4 to 1/3 cup of Bragg's Liquid Aminos
2 - 3 lemons, juiced
garlic, minced (amount determined by you)
Put the 4 cups of flax seeds into a large mixing bowl and then cover with water so that all the seeds are wet. Maybe add just a little more water because (as you will see) the seeds become gelatin-like pretty quickly. You want them all to be wet. Stir in the Bragg's Liquid Aminos and lemon juice. The seed-batter will turn stiff pretty quickly, so you will have to be firm about stirring in the liquids.
Soak the seeds like that for 3 to 4 hours. Then put the mixture into a food processor and add the garlic. (Hint: I did this in 3 batches because of the size of my food processor) Process until all the ingredients are mixed together well.
Spread a thin layer of this mixture onto non-stick dehydrator sheets, spreading evenly and as thin as you can. Dehydrate at 105 degrees for 6 hours. When they are dry enough to lift with a spatula, lift, flip over and remove the non-stick sheets. Continue drying for another 6 hours. Note: drying time can vary, depending on the amount of humidity in the air on any given day. A total of 12 hours is what worked for me in Colorado's mile-high climate.
Once they are dry and crispy in texture, gently break them apart. and store them in an air-tight container. (I freeze mine, just to be on the safe side, if they are not completely dry all the way through.)
These crackers will be irregular in shape, rustic looking. In spite of their looks, these crackers go well with a flavorful dip. They are completely gluten-free, and have all the health benefits we hear about with flax.