Now I know why Flax is the main ingredient in raw crackers

On Monday I set out to make raw crackers, I had a ton of vegetables in my fridge which I planned to use, such as peppers, tomatoes, spinach and carrots. But when it came to soaking the flaxseeds the night before I realised I didn’t actually have any, so I soaked a cup of almonds instead. So, I pulverised all the veg in my food processor and then added some sprouted lentils and the almonds.

For flavour I added spices such as cumin and paprika and dry mixed herbs, oregano and fresh parsley. The mixture tasted delicious.

I spread it thickly onto to 2 dehydrator trays and sat patiently waiting for many hours for them to be ready. As the crackers started to dry out I noticed they had shrunk substantially and in the end my crackers were very delicate and thin and there were holes where there weren’t before.

I must say they were delicious but not strong enough to hold any kind of filling or topping.
Flaxseeds when soaked whole form a jelly out of the water it is soaking in and I guess this is what holds the crackers together when they are dried.

So next time I may have to use flax instead of almond and use carrot pulp instead of whole carrot which should reduce the water content of the mixture. If I succeed I will post the recipe.