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1/2 cup Navitas Naturals Sprouted Flax Powder |
| 1/2 cup golden flax seeds | |
| 2 cups water | |
| 1 cup chopped almonds | |
| 2 stalks celery | |
| 2 clove garlic | |
| 1 tsp sea salt | |
| 3 Tbsp lemon juice | |
| 2 heaping Tbsp fresh rosemary leaves |
Soak the flax seeds for 20 minutes in water until seeds are well saturated. In a food processor, puree the flax mixture with remaining ingredients, forming a dough.
Dehydrator method (raw):
With the back of a spatula, spread mixture thinly onto several non-stick dehydrator sheets. Dehydrate at desired temperature until mostly dry.* Peel the mixture away from the sheet and cut into desired cracker shape. Makes about 8 cups of crackers.
Baking method:
Grease 2 baking sheets and spread mixture thinly on sheet. Bake at 300 degrees for 45-50 minutes, or until crackers begin to turn golden brown but are not burned. Break into pieces.
*NOTE: Dehydrators don’t burn food, so you can dehydrate at as low a temperature as you wish for maximum nutritional content, or use a higher temperature or a faster turnaround time. Dehydrated at 115 degrees, the crackers will take between 12-14 hours.
Submitted by: Julie Morris – www.JulieMorris.net
