Two types of flax crackers - flax, buckwheat herb cracker & rosemary, garlic pepita flax crackers

Flax crackers are a delicious, gluten free and healthy alternative to a normal wheat cracker. Of course you need to have a dehydrator or a friend who has one (and make a big batch together). 

Not only are these crackers satisfying but they are nutritionally fulfilling, after having a couple of crackers one often feels full. You can top them with
anything, fresh dips, nut cheeses, fresh veggies like cucumber and tomato slices, olives and sprouts. They make a wonderful lunch, snack or nibbles with friends before dinner.

I love the herby flavour and the classic garlic and rosemary combination. They both go well with most flavours. They are particularly lovely with avocado and a pinch of celtic salt and some freshly cracked pepper. You really get the flavour of the crackers as the avocado is subtle in it's flavour and perfect in it's texture contrast!

They are simple to make but take a bit of time in the dehydrator. I make them in large batches and keep them in an air tight container ready for a lazy lunch time snack.

Makes =  Approximately 4 trays in the dehydrator. The amount of crackers depends how big or small you cut them!

* Tip: I often soak and dehydrate buckwheat, peptic seeds, sunflower seeds and nuts so I have them ready for recipes such as this one. When I am planning to preparing something that won't take up the whole space in the dehydrator, I then fill it with any of the above options and store them in air tight containers ready for use. Then I have nuts and seeds for snacking on that have been dehydrated! Much more easy to digest as well as activating the enzymes.

Soaking and dehydrating

2 cups golden flax (brown ones ok too)

3 cups buckwheat

1 cup pepita seeds (pumpkin seeds)

* Please note: This amount above covers a batch of each below. so half or double according to your needs

Soak the buckwheat and pepita's seeds over night in filtered water.  

Rinse them in filtered water and strain off the excess liquid with a strainer. Place them on the telex sheet on a tray, and spread them out so they dehydrate quicker. 

Dehydrate for approximately 1 hour, then remove from telex sheet and dehydrate for approximately another 3-4 hours or until dry and crisp. The buckwheat may be slightly quicker to dehydrate due to the size compared to the pepitas.

Once they have cooled use in the recipes below.

Flax & Buckwheat herb crackers

1 cup pepita's (dehydrated)

1 cup buckwheat (dehydrated)

1 cup soaked flax seeds

2 level tbs dried herbs

1 tbs lemon juice

1/2 tbs good salt

Blitz the pepitas in a food process until they reach a fine meal (they will need to be properly dehydrated to a crisp to be dry and powdery). Pour the peptic meal into a bowl with the soaked flax seeds. 

Do the same with the buckwheat. Add the remaining ingredients and combine well in a food processor. 

Spread this mixture onto a telex sheet on a tray and spread as evenly as possible. Making sure you reach the edges and that the edges are s thick as the middle of the tray. You want the mix to be about 1/2cm thick as it will dehydrate into a thinner cracker. Once you've made them a few times you'll get a feel for them and know how thick or thin you like your crackers. 

Then score each tray creating the size and shape cracker that you would like. Try to make them the same size and as neat as possible. 

Then dehydrate at 145F for 1 hour (1/2cm thick) then reduce heat to 116F for 2 hours. 

Remove telex sheet and dehydrate for a further 2-4 hours or until dry and crispy.

* To remove telex sheet: Take another tray with the plastic mesh on it and place on top of the crackers, then flip them over and peel off the telex sheet. Return to the dehydrator for final 'cooking' time.

Rosemary and garlic buckwheat crackers

2 cups buckwheat (dehydrated)

1 cups soaked flax seeds

1 tbs lemon juice

1 tbs fresh rosemary, chopped finely

2 tbs dried garlic

1/2 tbs good salt

Blitz the buckwheat in a food process until it reaches a fine meal (it will need to be properly dehydrated to a crisp). Pour this meal into a bowl with the soaked flax seeds.

Add the remaining ingredients and combine well in the food processor. 

Spread this mixture onto a telex sheet on a tray about 1/2cm thick and spread as evenly as possible. Making sure you reach the edges and that the edges are s thick as the middle of the tray. 

Then score each tray creating the size and shape cracker that you would like. Try to make them the same size and as neat as possible. 

Then dehydrate at 145F for 1/2 hour (1/2cm thick) then reduce heat to 116F for 2 hours. 

Remove telex sheet and dehydrate for a further 2-4 hours or until dry and crispy.