Dehydrated Everything Flax Crackers

Flax seed crackers are a great snack to dip in almost anything. I find joy in making these because they save money and satisfy my craving for crunchy carbs...win win!! This Everything Flax Cracker recipe is extra special because I combined two of my hubby's favorites I make almost weekly, pesto and cashew nut cheese. If you don't feel like trying those two recipes first, no problem. Just omit the pesto and cashew nut cheese for a more basic cracker recipe. Feel free to add any additional spices you and your family enjoy to make it more joyful for you:) Enjoy!

Prep Time: 30 minutes (spreading the mixture evenly on the trays takes the longest)

Processing Time: 24 - 36 hours in dehydrator at 113 degrees

Quantity: 3 dehydrator trays (1 gallon storage bag full)

• 3 cups ground organic flaxseed

• 3 cups water

• 1/3 cup pesto (recipe on blog site)

• 1/3 cup cashew nut cheese (recipe on blog site)

• 1/3 cup organic everything bagel seasoning (plus some more to sprinkle on top)

Directions:

Flax Everything Crackers Ingredients Mixed

• Combine all ingredients in a big bowl and add more water if necessary to get the mixture thin enough to spread easily. Just remember the more water, the longer to dehydrate.

• Spread mixture evenly onto non stick dehydrator sheets. I use two different types, teflon sheets and rubber silicon mats, and both work fine.*

• You can add more nutritional yeast flakes and any additional spices you like. If you can't have seeds then substitute the everything seasoning with an Italian Blend, or any other type you like.

Flax Everything Crackers - Spread Out On Tray

• I sprinkled more everything bagel seasoning and crushed red pepper on top.

• Dehydrate for 12 hours and then flip and score, or cut, with a pizza cutter.

• Continue dehydrating until they are crispy. Make sure to check the thickest ones as they take longer than the thinner pieces.

Flax Everything Crackers - Time To Score

Organic Everything Flax Seed Crackers

Finished & Ready To Serve - Up Close

*Patience is key when spreading the mixture, especially if you are new to dehydrating. I was never the best at frosting a cake and it is a lot like that. I find a rubber spatula works best for spreading the mixture. If you don't have a dehydrator you could bake in the oven. I like dehydrating at 113 degrees to keep all the nutrients alive in the foods I'm preparing when possible.

**Dehydrator tip: I have used several dehydrators and have two favorites. The Excalibur and Magic Mill are my two favorite. The Magic Mill is more quiet if the sound of a dehydrator going bothers you or anyone in your household it's a great choice. I run my dehydrator a lot and found a spot in my pantry closet to keep it. If you have a spare room, pantry or even the garage could work if the sound of it is an issue. This way you don't have to worry about how long it takes and can keep it on low. The electricity it pulls is minimal. I find great joy in using my dehydrator to make healthy snacks for us as well as our pups and kitty!

Flax Everything Crackers Seeds Zoomed In