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Dehydrated Recipes

Flax Almond Crackers | Commercial Dehydrators

These crackers are the perfect complement to a cheese plate, or serve them as an appetizer with your favorite dip. A tasty alternative to chips or croutons, these crackers won’t leave you feeling weighed down.

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Machine recommendation
Flax Almond Crackers | Commercial Dehydrators
Servings Icon
Serves
4
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
9 hours
Ingredients
  • 1/2 cup golden flax, ground (use 1/2 cup of chia seeds if desired)
  • 3 cups almonds, soaked about 8-10 hours, rinsed, drained, peeled
  • Himalayan Salt
  • 1 cup water
  • 2 tbsp rosemary, finely chopped
  • Fresh ground pepper
Ingredients
macros
Instructions
  1. Pour ground flax into water and stir; set aside for 1/2 hour to soften.
  2. Transfer wet and drained almonds into blender or food processor and pulse until smooth. Pour processed almond into a bowl; add soften flax mixture, rosemary, pepper and salt, and stir.
  3. Spread thin layer on a non-stick sheet. Place another non-stick sheet on the mixture; use a rolling pin to roll out.
  4. Score mixture into rectangles and dehydrate at 145°F for 45 minutes. Reduce heat to 115°F and continue dehydrating for 8 hours or until crispy.

Note: Almond skin comes off easily after soaking. (No need to remove the skins)

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Machine recommendation
Flax Almond Crackers | Commercial Dehydrators
Servings Icon
Serves
4
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
9 hours
Ingredients
  • 1/2 cup golden flax, ground (use 1/2 cup of chia seeds if desired)
  • 3 cups almonds, soaked about 8-10 hours, rinsed, drained, peeled
  • Himalayan Salt
  • 1 cup water
  • 2 tbsp rosemary, finely chopped
  • Fresh ground pepper
Ingredients
macros
Instructions
  1. Pour ground flax into water and stir; set aside for 1/2 hour to soften.
  2. Transfer wet and drained almonds into blender or food processor and pulse until smooth. Pour processed almond into a bowl; add soften flax mixture, rosemary, pepper and salt, and stir.
  3. Spread thin layer on a non-stick sheet. Place another non-stick sheet on the mixture; use a rolling pin to roll out.
  4. Score mixture into rectangles and dehydrate at 145°F for 45 minutes. Reduce heat to 115°F and continue dehydrating for 8 hours or until crispy.

Note: Almond skin comes off easily after soaking. (No need to remove the skins)

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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, tending to chickens, and ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via Instagram. Researching and documenting come naturally to Kate, as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/