{"id":908,"date":"2020-12-16T17:00:00","date_gmt":"2020-12-16T23:00:00","guid":{"rendered":"https:\/\/carolalt.com\/?p=908"},"modified":"2022-01-06T10:26:01","modified_gmt":"2022-01-06T16:26:01","slug":"flax-crackers","status":"publish","type":"post","link":"https:\/\/carolalt.com\/flax-crackers\/","title":{"rendered":"Basic Flax Crackers"},"content":{"rendered":"\t\t
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{Makes 24 crackers}<\/i><\/p>

I just love crackers. As part of a meal or as a snack, nothing beats a great cracker. But you can pack in some serious pounds with cooked crackers, as some of them are made with pasteurized butter, cheese, processed oils, and fillers, not to mention preservatives. Yuck!<\/p>

Packaged raw crackers are a convenience but pricey; make your own and they will run you just two or three dollars for a large batch. They are perfect for snacking, dipping, or serving alongside soups and salads.<\/p>

I love to crumble crackers over my chili, just like my dad used to do! Yum!<\/p>

*Be careful not to germinate the walnuts for too long or they will become a big pile of mush!<\/em><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tIngredients<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t

\u00bd cup golden flax seeds<\/p>

\u00be cup purified water<\/p>

2 cups raw walnuts (germinated)<\/p>

2 tablespoons nutritional yeast (optional)<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tInstructions<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t
  1. Grind the flax seeds in a spice or coffee grinder, and then transfer them to a bowl.<\/li>
  2. Add the water and soak for about 1 hour, or until all the water is absorbed, stirring occasionally. Set aside.<\/li>
  3. Put the walnuts in the food processor and pulse until they are finely ground, but not mushy or paste-like.<\/li>
  4. Add walnuts to the bowl with the flax seeds and combine well (you may need to use your hands).<\/li>
  5. Once you have thoroughly mixed the ingredients, spread them out evenly on two dehydrator trays lined with Teflex sheets.<\/li>
  6. Dehydrate at 115\u00b0F for about 6 hours.<\/li>
  7. When the tops feel dry to the touch, flip the cracker sheets over on the dehydrator screens and remove the Teflex liners. Continue to dehydrate for another 3 hours.<\/li>
  8. Cut the crackers into. the desired size and shape. Place them back in the dehydrator for another 11 hours, or until crisp.\u00a0<\/li>
  9. Serve with hummus, cheese, and guacamole; or with your favorite soup!<\/li><\/ol><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    Packaged raw crackers are a convenience but pricey; make your own and they will run you just two or three dollars for a large batch. They are perfect for snacking, dipping, or serving alongside soups and salads.<\/p>\n","protected":false},"author":10,"featured_media":129198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Flax Crackers","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[74],"tags":[91,93,86,14,15,122,21,83,92],"_links":{"self":[{"href":"https:\/\/carolalt.com\/wp-json\/wp\/v2\/posts\/908"}],"collection":[{"href":"https:\/\/carolalt.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/carolalt.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/carolalt.com\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/carolalt.com\/wp-json\/wp\/v2\/comments?post=908"}],"version-history":[{"count":1,"href":"https:\/\/carolalt.com\/wp-json\/wp\/v2\/posts\/908\/revisions"}],"predecessor-version":[{"id":140268,"href":"https:\/\/carolalt.com\/wp-json\/wp\/v2\/posts\/908\/revisions\/140268"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/carolalt.com\/wp-json\/wp\/v2\/media\/129198"}],"wp:attachment":[{"href":"https:\/\/carolalt.com\/wp-json\/wp\/v2\/media?parent=908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/carolalt.com\/wp-json\/wp\/v2\/categories?post=908"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/carolalt.com\/wp-json\/wp\/v2\/tags?post=908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}