Flax Chips
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
  • 1½ cups flaxseed
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • ½ cup water
  • juice from ½ lime
  • 1 teaspoon cumin
  • ¼ teaspoon paprika
  • small pinch chile powder
  • 1 teaspoon sea salt
  1. In a large mixing bowl, combine the flaxseed, pumpkin seeds, and sunflower seeds to the water. Add more water if needed to achieve an oatmeal-like consistency.
  2. Add the lime juice, cumin, paprika, chile powder and salt and thoroughly mix by hand.
  3. Spread flax mixture flat onto a dehydrator tray lined with a Teflex/ParraFlex sheet. (It will take 3 - 4 trays total). Dehydrate at 115 degrees F for about 8 - 12 hours, until crispy. Crackers are done with they are crispy and easy to break apart into pieces. Store in a well-sealed container and they will last for several weeks, if not longer.
Adapted from Raw Food by Erica Palmcrantz. Makes 20 - 30 chips.
Recipe by In Sonnet's Kitchen at http://www.insonnetskitchen.com/?p=594