As a gift for letting my friend borrow our Excalibur Dehydrator, she made crackers and gave me some to try.
I fell in love as soon as I took the first bite! These are soo good. The smell is unbelievable when they’re fermenting, and even more delicious when they’re in the dehydrator.
For someone who loves backcountry camping and canoe tripping, it’s nice to bring veggies along in any capacity. These just so happen to be super lightweight too!
Thanks for the recipe, Shanna!
- 2 cups ground flaxseed
- 3 large carrots, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, (medium)
- 1 tsp caraway seed
- 1 tsp coriander seed
- 1 tsp fine sea salt
- Add all ingredients (except the flaxseed) to the food processor and blend until mushy.
- Scoop out into a bowl and add 2 cups of ground flax. Mix well.
- Cover the mixture with cheesecloth or a towel and let sit at warm room temperature overnight, or for 8 hours to ferment slightly.
In the Dehydrator
Using a spatula, spread on paraflex sheets. Dehydrate only until dry (could take 6 or 7 hours), but not crispy if you want it to taste like bread. You can dry the mixture well for crispy crackers that will keep for a couple of months.
- I start my crackers on a paraflex sheet, but as soon as the top is dry, I flip it over and peel the sheet off to let the underneath dry on the screen sheet.
- You could use this recipe to make raw tortilla wraps, just cut them into circles after they’re done dehydrating.
- Drink extra water, because there’s a lot of flax in these!
Thank you so much for reading! Let me know if you have any comments and definitely let me know if you make this recipe!
If you don’t want to miss any Facebook updates from Waboose Adventures – a Woman’s Adventures in Nature, go to the ‘Like’ dropdown on my page and select ‘See First’. That way I’ll show up in your newsfeed more regularly.