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Tasty Flax cracker snack Recipe Video
|Flax seeds||2 Cup (32 tbs)|
|Red bell pepper||1|
|Sun-dried tomatoes||1⁄2 Cup (8 tbs)|
|Fresh tomatoes||2 Cup (32 tbs)|
|Lemon||1 , juiced|
|Fresh garlic||1 Clove (5 gm), chopped|
Calories 498 Calories from Fat 301
% Daily Value*
Total Fat 36 g55.3%
Saturated Fat 3.1 g15.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 173.3 mg7.2%
Total Carbohydrates 36 g11.9%
Dietary Fiber 26.3 g105.1%
Sugars 7.7 g
Protein 18 g35.4%
Vitamin A 36.9% Vitamin C 111.9%
Calcium 24.4% Iron 33%
*Based on a 2000 Calorie diet
2. Press mixture flat onto a Paraflexx sheet into a large square or rectangle, making sure that the mixture stands only a few millimetres tall. (The thicker the cracker the harder to eat and the longer to dry).
3. Score the size of crackers you’d like with a knife or spatula before dehydrating. (I usually score the large square 3x3 or 4x4 depending on what I want to use them for).
4. Dehydrate around 115°F - 125°F overnight and flip over once one side is dry. Dry to completion.
5. Store in an airtight container, somewhere close to hand for when the cravings strike!