Italian Flax Cracker or Wrap (Raw) |
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Prep Time: 10 Minutes Cook Time: 720 Minutes |
Ready In: 730 Minutes Servings: 4 |
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Dehydrate longer for crackers, less if you want to make it into a tortilla like wrap for a sandwich. Store in an airtight container, somewhere close to hand for when the cravings strike! From Ingredients:
2 cups flax seeds |
1 red bell pepper |
1/2 cup sun-dried tomato |
2 cups fresh tomatoes |
1 lemon, juice of |
1 garlic clove |
1/2 large onion, chopped |
Directions:
1. Blend all ingredients together in a food processor. Add water if a little too dry.
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.
4. Dehydrate around 115°F overnight and flip over once one side is dry. Dry to completion.
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