Adapted from a recipe at Eating Vibrantly
- 1 chipotle chilli
- 2 TBS flax/linseed
- 1 clove garlic, minced with
- 1/2 TSP Himalayan salt
- 1/2 C sun-dried tomatoes, soaked, drained and finely chopped
- 1 C flax/linseed
- 1 TBS Braggs or Tamari
- 1 TBS maple syrup
- 1 1/2 cups water
Grind together 2 TBS flax and 1 chipotle chilli until powdered. Add this to 1 cup flax seeds in a large bowl. Add water and stir. Add garlic which has been crushed to a paste with salt. Stir again. Add Tamari/Braggs and maple syrup. Stir again. Add finely chopped sun-dried tomatoes. Stir well.
Using a spatula, spread the mixture evenly onto a dehydrator tray lined with paraflexx sheets. Score into cracker shapes and dehydrate for 4 hours. Turn crackers over and remove parafflexx sheet. Continue drying on mesh tray until crisp.
Break into crackers and store in an air tight container for as long as they last.