Saturday, August 8, 2009

Flax Seed Crackers

I adapted a flax seed cracker recipe from RAW The UNcook Book by Juliano into a cooked cracker because I don't have a dehydrator--although it is on a list of things I wish I had.

1/2 cup red bell pepper
1/2 cup fresh cilantro
2/3 c. sundried tomatoes
1 cup diced tomatoes
1 teaspoon minced jalepeno
1 tablespoon minced garlic
1 tablespoon olive oil
1 teaspoon sea salt
2 cups flax seeds

Puree all ingredients except flax seeds in a blender or food processor. Transfer into bowl and mix in the flax seeds. Spread onto parchment paper into cracker size shapes (I use 4 inch circles.) You might have to use whatever flour you have on hand to spread the dough. Bake in 250º oven until crispy (45 minutes-1 hour.)


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