Curry Flax Crackers

by Brandi Rollins

This recipe makes a spicy flax cracker. However, if you like strong flavors (like me), you can decrease the amount of flax seeds, water, and oil in half.

2 cups Flax Seeds (soaked 6 hours in 3 cups of water)
2 cloves
4 cardamom pod
1 tsp coriander seeds (a heaping teaspoon)
3 garlic cloves
2 roma tomatoes cubed (or 1 medium sized tomato)
1 tbsp cumin
1 red jalapeno (if green, you may need two)
2 tbsp honey
2 tbsp ginger, minced
1/3 cup water
2 tsp salt
2.5 tbsp Curry seasoning
1/2 cup Sesame seed oil or sunflower seed oil (try not to use olive oil)
Soy sauce or salt to taste

You will need a dehydrator and 2 Teflex sheets.

After soaking the flax seeds for 6 hours, remove them to a large bowl. In a small blender combine the remaining ingredients except the oil. It should form a paste. Now add the paste to the soaked flax seeds and then add the oil. Mix the mixture well. Pour half the mixture onto one Teflex sheet and spread to 1/8-inch thickness. Pour the remaining mixture onto another Teflex sheet. Place both in the dehydrator. Dehydrate the flax crackers at 145-degress for 1 hour, and then decrease the temperature to 105-degrees. When the top of the crackers are dry, flip onto the grid and peel away Teflex sheet. Dehydrate until dry.

The crackers will keep for a week in a dry container.