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Dehydrated Recipes

Parmesan Black Pepper Flax Crackers | Commercial Dehydrators

When making crackers in your dehydrator, the best method for spreading is putting the mixture on one end of the tray and spreading it across in a uniform direction with an offset spatula. If you don't carefully spread the dough, you will end up with crackers of different sizes.

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Machine recommendation
Parmesan Black Pepper Flax Crackers | Commercial Dehydrators
Servings Icon
Serves
Prep time
Prep time
10m
Dehydration time icon
Dehydrating time
18-24 hours
Ingredients
  • 1 cup flax seeds
  • 1 cup water
  • 1/4 cup Parmesan cheese
  • 1/2 Tbsp. black pepper
  • 1 clove garlic
  • 1 tsp. flaky sea salt
Ingredients
macros

(per 1-oz serving): Calories: 131, Sodium: 214 mg, Dietary Fiber: 6.4 g, Total Fat: 7.8 g, Total Carbs: 7.1 g, Protein: 5.2 g.

Instructions
  1. Stir all ingredients in a large bowl until it forms a gelatinous dough.
  2. Spread onto dehydrator sheets so that mixture is about 1/4 inch thick. Slice the dough into squares.
  3. Set temperature to 145 degrees and dehydrate for 30-45 minutes. Reduce temperature to 115 degrees and after 6 hours, flip the crackers.
  4. Continue dehydrating for 12-18 hours. Crackers should be crispy when ready.
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Machine recommendation
Parmesan Black Pepper Flax Crackers | Commercial Dehydrators
Servings Icon
Serves
Prep time
Prep time
10m
Dehydration time icon
Dehydrating time
18-24 hours
Ingredients
  • 1 cup flax seeds
  • 1 cup water
  • 1/4 cup Parmesan cheese
  • 1/2 Tbsp. black pepper
  • 1 clove garlic
  • 1 tsp. flaky sea salt
Ingredients
macros

(per 1-oz serving): Calories: 131, Sodium: 214 mg, Dietary Fiber: 6.4 g, Total Fat: 7.8 g, Total Carbs: 7.1 g, Protein: 5.2 g.

Instructions
  1. Stir all ingredients in a large bowl until it forms a gelatinous dough.
  2. Spread onto dehydrator sheets so that mixture is about 1/4 inch thick. Slice the dough into squares.
  3. Set temperature to 145 degrees and dehydrate for 30-45 minutes. Reduce temperature to 115 degrees and after 6 hours, flip the crackers.
  4. Continue dehydrating for 12-18 hours. Crackers should be crispy when ready.
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Author Details

Kate.J

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

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