Is it a Cracker or a Chip?

Improvising with raw food recipes is another fun-filled benefit of eating foods in their natural state, it's hard to make a mistake.

I've been making various versions of flax crackers since my Excalibur dehydrator arrived on the scene. After the first few times when I followed written recipe directions, I've been experimenting with different herbs and spices, ground flax and whole flax and combinations. This latest version is a mix of almond pulp, from a batch of almond milk, and whole soaked flax seeds. The combination proved a winner with the other flavor additions. They turned out spicy, thin and crispy, a fine stand in for chips, after about 16 hours in the dehydrator.

1 cup flax seeds, after soaking close to 2 cups

1cup almond pulp

4-5 pieces sun-dried tomato, soaked until soft (reserve soaking water)

1 large clove garlic

1/2 cup parsley, minced

2 TBS tamari

juice from one lemon

1 heaping tsp Herbs de Provence

dash of cayenne

pinch of sea salt (taste first - add if needed or desired)

Process all to an even wet paste (thin with tomato soaking water if needed). Spread evenly over 3 - 4 sheets (Teflex or parchment paper) onto dehydrator trays. I spread the mix very thinly, approximately 1/8" thick. Score the batter in desired shapes and sizes with the edge of the offset spatula used for spreading.

Dehydrate at 115° until top side is dry enough to turn over (approx 7 -8 hrs). Turn, remove Teflex or peel off parchment paper, and continue drying on mesh trays at 110° until the desired crispness is achieved (6 - 8 hrs.)

When done, break along perforations, allow to rest a bit at room temperature, to be sure chips are completely dry, before storing in an airtight container. In my experience, these keep very well for a couple of weeks at room temperature.

Great for snacks, perfect for dips, or crumble over a big green salad.