Pizza Flax Crackers
Recipe from The Living Light Culinary Arts Institute
Equipment: Food processor fitted with the “S” Blade, mixing bowl, Vita-mix
Makes 5 1/2 cups of batter or 2 dehydrator trays of 36 crackers per tray(6 dozen crackers)
1 1/2 cups carrot pulp or chopped red bell pepper or zucchini(or a mixture)
3/4 cup sun-dried tomato powder
3/4 cup purified water, plus additional water to thin as needed
1/4 chopped onion
2 cloves garlic, crushed
1 1/4 teaspoon solar-dried sea salt
1 teaspoon lemon juice
1 teaspoon dried Pizza seasonings(or Italian seasonings)
1/3 cup minced fresh herbs(basil, parsley, dill weed, and/or oregano)
1 cup flax seeds, ground
1 cup flaxseeds, soaked 20 minutes to 12 hours in 2 cups purified water(do not rinse or drain)
Combine the vegetables, sun-dried tomato powder, water, onion, garlic, salt, lemon juice and dried Pizza seasonings in a food processor outfitted with the “S” blade and process until smooth. If the mixture is too dry, add a little of the flax seed soak water and blend until well mixed.
Add the fresh herbs and pulse to mix. The batter should be smooth with a little texture from the flecks of herbs.
Transfer the vegetable mixture to a large mixing bowl add the flaxseeds and the flax meal, and stir well to combine.
Spread 1/2 of the batter evenly on a dehydrator tray lined with a nonstick sheet.
Score the crackers into 36 squares per sheet (6 X 6). Dehydrate at 105 degrees for 12 hours, until they are dry enough to turn over.
Flip the crackers onto a mesh dehydrator screen, and continue to dehydrate for 24 hours, or until they are completely dry and crisp.
Allow crackers to cool completely, then store them in sealed glass jars for up to three months at room temperature. The crackers may also be stored in the refrigerator or freezer for up to six months.
~ Recipe from www.healthylivingwithjoline.com
