Grab some of these ‘warming’ crackers with some cheese and antipasto and probably a glass of red and enjoy a absolute treat!
The first time I made these crackers was quite frankly ‘overwhelming’. I was new to raw food and keen to try everything (well still am)… the recipe requires you to have made up some sun-dried tomato marinara before hand and this is really quite easy as long as you realise you don’t need to first dehydrate your own sun-dried tomatoes – shop bought are fine 🙂 Then there was the whole figuring out how the dehydrator works – what temperature I need to put it on? – how to spread it across the tray? – what is a ‘lined’ dehydrator tray etc…
Anyhow – this is actually so simple and I hope my instructions below enable you to also easily make these yummy crackers 🙂
Ingredients:…makes 3 trays…
4 cups soaked dark flaxseeds (linseeds)*
2 cups thinly sliced roma tomatoes
*To soak put 4 cups of linseeds into a medium size bowl and cover with 4 cups of water – allow to soak for between 1 and 4 hours. The mixture will become very gelatinous which is great – don’t try and pour off any water.
Combine all ingredients into a large bowl and mix really well to coat all the linseeds in the marinara sauce.
Line 3 dehydrator trays with teflex sheets.
Scoop 2 1/2 cups of mixture onto each tray.
Using an offset palate knife or metal spatula spread the mixture evenly across the tray to the edges. It is a bit tricky with the tomatoes in it to get this perfect – don’t worry too much about being neat as these crackers are not portioned into squares – rather broken up rustic style at the end.
Repeat for the remaining trays.
Place in the dehydrator for 12 hours at 115 degrees Fahrenheit.
Remove from the dehydrator after 12 hours and flip the crackers onto an unlined dehydrator tray by placing the second tray over the cracker tray and then turning upside down so the crackers now lie on the second unlined dehydrator tray.
Replace in the dehydrator for a further 10-12 hours. Repeat for the other 2 trays.
When crackers are completely dry break them into ‘rustic style’ pieces and store in an airtight container for up to 3 months – longer if you keep them in the fridge.
Now grab your glass or organic red, some raw or favourite cheese, a few olives, perhaps a dip and enjoy!