Are you the type of person who, upon entering the health food store, heads straight to the ‘raw food’ section and proceed to ‘hmmm’ and ‘haaaaw’ over all of the selections?
Good. Me, too.
But here’s the thing. While it’s fun to splurge on companies’ unprocessed, vegan offerings, it is dang expensive.
But guess what? Eating healthy, whole food, and live-food treats doesn’t have to break the bank. In fact, if you make at least 80% of the food you consume at home, you can save mega $$$.
That’s the topic of today’s article. I regularly make my own flax crackers because a) they’re delicious b) flax is rich in omega-3 essential fatty acids and fiber and c) it’s SO much cheaper than purchasing store-bought flax crackers. Plus, I know what’s in them and don’t have to wonder about how they were produced.
Imagine: For the bag of flackers at the store (approximately $7-9), you could have weeks-worth of crackers to take with lunches, eat with veggie wraps, or snack on by themselves. The biggest investment is your TIME, but I think that’s worth it.
Following is how you can EASILY make flax crackers.
Veggie Flax Crackers
Preparation Time: 25 Minutes
Serving Size: 10-12
- 4 Cups Flax Seeds
- 5 Cups Pure, Filtered Water
- 4 Whole Tomatoes (med-large)
- 2 Cups Broccoli, chopped
- 2 Cup Carrot, chopped
- 4 Stalks Celery, chopped
- 1/2 medium Onion
- 1 Cup Spinach
- 1 Clove Garlic
- 1 tsp Chili Powder (optional)
- 2 tsp Sea Salt
- 1 tsp no-salt herb mixture
- Two hours ahead of time, soak the 4 cups of flax seeds in 5 cups of water. Stir occasionally to keep the flax from sticking.
- Once the flax seeds have soaked for at least 2 hours, the mixture will be gelatinous or like a thick gel.
- Beginning with the tomatoes, add all vegetables, sea salt, and herbs to the blender. Add water to blend if needed.
- The blender will be full, so pour 1/2 of the mixture into the large mixing bowl with the soaked flax seeds. Add ground flax meal while blender is running to the remaining portion of the mixture to prevent lumps from forming. Pour batter into bowl with soaked flax seeds. Mix with a large, wooden spoon.
- Prepare dehydrator sheets with teflex (or parchment paper) and spread batter 1/8-inch thick (or thicker, if desired). Score your crackers (draw lines of cracker shapes – usually square) to prevent the crackers from curling.
- Dehydrate at 115 degrees F for 8 hours. Flip over and dehydrate another 2-3 until fully dry. Allow to cool, break apart, and store in air-tight Tupperware containers in a dry location.
- Will keep for 3-4 weeks.
Flax is a relatively cheap and nutritious commodity, so invest in your health by taking the time to make your own flackers and THRIVE by making what you eat the foundation of vibrant health.