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Dehydrated Recipes

Sundried Tomato Flax Crackers | Commercial Dehydrators

Flax seeds are the richest plant source of omega-3 essential fatty acids. Flax seeds are endlessly versatile as the base for a variety of raw crackers. Using the basic 1:1 ratio of flax seeds to water, you can create many different flavor combinations. This recipe pairs traditional Italian flavors of tomatoes, basil and thyme.

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Machine recommendation
Sundried Tomato Flax Crackers | Commercial Dehydrators
Servings Icon
Serves
Prep time
Prep time
10m
Dehydration time icon
Dehydrating time
10-14 hours
Ingredients
  • 1 cupflax seeds
  • 1 cup water
  • 1 Tbsp. dried basil
  • 1/2Tbsp. dried thyme
  • 2 Tbsp. sundried tomatoes, ground
  • 1 Tbsp. extra-virgin olive oil
  • 1 tsp. laky sea salt
Ingredients
macros

(per 1-oz serving): Calories: 120, Sodium: 232 mg, Dietary Fiber: 6.4 g, Total Fat: 6.7 g, Total Carbs: 8.2 g, Protein: 4.4 g.

Instructions
  1. Stir all ingredients, except salt, in a large bowl until it forms a gelatinous mass. This should take about an hour.
  2. Spread onto dehydrator sheets so that mixture is about 1/8 inch - 1/4 inch thick. Sprinkle with sea salt.
  3. Set temperature to 105 degrees and dehydrate for 4 hours. Flip and score the mixture.
  4. Continue dehydrating for 6-10 hours.
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Machine recommendation
Sundried Tomato Flax Crackers | Commercial Dehydrators
Servings Icon
Serves
Prep time
Prep time
10m
Dehydration time icon
Dehydrating time
10-14 hours
Ingredients
  • 1 cupflax seeds
  • 1 cup water
  • 1 Tbsp. dried basil
  • 1/2Tbsp. dried thyme
  • 2 Tbsp. sundried tomatoes, ground
  • 1 Tbsp. extra-virgin olive oil
  • 1 tsp. laky sea salt
Ingredients
macros

(per 1-oz serving): Calories: 120, Sodium: 232 mg, Dietary Fiber: 6.4 g, Total Fat: 6.7 g, Total Carbs: 8.2 g, Protein: 4.4 g.

Instructions
  1. Stir all ingredients, except salt, in a large bowl until it forms a gelatinous mass. This should take about an hour.
  2. Spread onto dehydrator sheets so that mixture is about 1/8 inch - 1/4 inch thick. Sprinkle with sea salt.
  3. Set temperature to 105 degrees and dehydrate for 4 hours. Flip and score the mixture.
  4. Continue dehydrating for 6-10 hours.
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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/