Today is officially the second week of school which is exciting because it means a fresh start. I love school because it keeps me organized and goal driven. My planner is already full of chapters to read and things to study. Being a full time student I’m always eager to find healthy recipes to pack in my bento box. Especially snack recipes. As I was searching the pantry for something delicious I found a huge container of flax seed. Flax seeds are becoming more and more popular, I’ve seen them on bread and in peanut butter. I like putting them on my oatmeal or blended into my smoothie but never have I ever tried making crackers out of them.
When I first heard of dehydrated flax seed crackers I was like what? No way that will work! And then I tried it and magic happened. These are my new favorite crackers. I’m saying goodbye to store bought chips and crackers for a good while because these are my new best friends. They’re wonderful by themselves but sometimes I love dipping them in my guacamole or salsa, hummus too! These crackers have a texture just like any cracker, you can break em and dip em.
One of the coolest characteristics of a flax seed is its ability to gelatinize in water which is what makes this possible. After soaking for a few hours or overnight they get this slimy texture and stick to everything. This helps them bind and stay together before dehydrating them. There are also health benefits to soaking and dehydrating these wonderful seeds. If eaten raw they’re difficult to digest but when they’re soaked and dehydrated. In the soaking process those enzyme inhibitors become inactivated and in the dehydration process the nutrients and enzymes are preserved. This is also why I prefer dehydrating over baking. If you’re a student or just someone looking for healthy snacks I completely recommend these. You won’t be disappointed!
1 cup flax seed
2 cups water
2 tablespoon soy sauce
½ teaspoon paprika
1 teaspoon onion powder
2 teaspoon garlic powder
2 tablespoon nutritional yeast
pinch of salt
- Soak the flax seed in water over night. It should become gelatinized and thick. 24 hours later, place in a mixing bowl. Add all of the seasoning ingredients and stir to combine.
- Line your dehydrator trays with parchment paper and spread the flax mixture onto the sheets thinly. Dehydrate on 115 degrees. I usually keep mine in for about six to eight hours. After two hours pass, score the flax crackers so you can tear them apart in actual shapes. Let them cool completely before storing.