Wednesday, December 8, 2010

Mexican flax crackers

6 cups flaxseeds, soaked 4 – 6 hours in 5 ½ cups water
4 medium tomatoes, blended
1 red bell pepper, finely chopped
½ cup coconut amino acids
2 T lemon juice
2 t chili powder
2 t dried cilantro
1 t garlic powder
½ onion, chopped
½ t cayenne
Mix all ingredients well and adjust seasonings. Keep the mixture moist and loose for spreading. Spread mixture as thin as possible (approximately ¼ inch thick) on dehydrator trays with teflex sheets. Keeping hands wet will help in the spreading. Dehydrate at 105 degrees for 5 – 6 hours, flip crackers over and remove the teflex sheets. Continue dehydrating for 4 – 5 hours or until the crackers are completely dry.

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