Tuesday, March 5, 2013

Thanksgiving Dressing Flaxseed Crackers

Our ancestors sure knew a thing or two about a thing or two, didn’t they? It seems that every time we make a health “discovery”, the ancients were already there centuries ahead of us.

Take the flaxseed, for example. People are now calling this tiny seed one of the most powerful plant foods on the planet. And scientific findings are telling us that the Omega-3 fatty acids, lignans and fiber found in flaxseed protect our bodies against cancer, cardiovascular disease, diabetes, inflammation and hot flashes. But, even as early as 3,000 BC, the Babylonians were cultivating flaxseeds for their health benefits. 

So, it’s true now as ever – everything old is new again.

Here’s my favorite recipe for flaxseed crackers – totally vegan and raw – which can be enjoyed by anyone. Serve them with dip, crumble them on salads in place of croutons, or pair them with soup. Give them to your children as an alternative to unhealthy snacks like potato chips and cheese puffs. They do take a bit of prep time, but the delicious results are well worth the time.
Flaxseed Crackers Close Up

Thanksgiving Dressing Flaxseed Crackers

2 cups flax seeds
¼ cup sunflower seeds
1/8 cup chia seeds
1/3 cup celery, finely chopped
1/4 cup sweet onion, finely chopped
1/4 cup dried cranberries, finely chopped
1 bunch fresh sage, finely chopped,
1-2 teaspoons of dried sage powder
2 1/2 cups lukewarm water
1 cube not-chicken bouillon

Thoroughly dissolve the bouillon in the water to make a broth.

Combine all the dry ingredients in a bowl, then mix in the broth. Allow the broth to be absorbed, then taste the mixture. Add additional sage or bouillon if needed.

Let sit at room temperature for 6 hours, then in the refrigerator for an additional 12-18 hours. This allows the seeds to soak up the various spices and to develop a more rounded and blended flavor. Taste again before the next step and add more herbs if needed. Keep in mind that the flavors lose a bit of intensity in the drying process.
Flaxseed Crackers Scored Before Drying

Spread the cracker mix thinly on Teflex dehydrator sheets and score them for easy separation when dry. Dehydrate at 115o F for 12-14 hours. When done, break up the crackers along the scores. 

If you don’t have a dehydrator, you can still make this recipe! Turn on your oven to its lowest setting, place the crackers on a baking sheet and put them in your oven. Keep the oven door cracked a bit and use a thermometer to make sure that the temperature doesn’t get above 115F.

Enjoy in good health!


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