If you have been thinking about introducing more raw food into your diet but are reluctant to give up bread, then flax crackers can make a great alternative. They are really easy to make and are extremely good for you! Here’s why;
For optimum health, the body needs a perfectly balanced ratio of omega-3 and omega-6; otherwise known as essential fatty acids or EFA’s. The body cannot make EFA’s and so relies on us to obtain what it needs from the foods we eat. If you consume a lot of processed foods, bread or dairy, then you are sure to be deficient in these.
Omega-3’s are found in green vegetables, flaxseeds (or linseeds), fish, organic meat and dairy products. I highlight those last two as I personally don’t think they contain any useful properties whatsoever, despite what we are told by the Food Standards Agency, but that’s just my opinion!
If you do eat meat and dairy products, then I would seriously suggest you consider eating only organic products as the products from animals that are reared intensively and fed corn, soy or wheat instead of grass contain almost no omega-3. They do however contain omega-6 but if we consume too much and our intake of both becomes unbalanced, this can lead to inflammation and inflammation leads to disease.
So, I have given you a recipe for flax crackers that will help you get more wonderful EFA’s into your diet without having to drink a vat of fish oil….
You can serve these with homemade Cheesey Cheese, your favourite tomato salsa, guacamole or serve with soup for the crunch factor. I keep a stash of these in the cupboard for when I want something to snack on and I don’t fancy making anything. They are really easy and keep in an airtight container for weeks.
Tomato Flax Crackers
- 1 cup flaxseeds, soaked in 1.5 cups water
- 1 cup tomato
- 1 cup ground flax meal (grind flaxseeds with pestle and mortar or coffee grinder)
- 1/4 cup sundried tomatoes, soaked until soft and chopped
- 1 lime, juice of
- 1 tbl coriander
- 1 clove garlic, minced
Mix these all in the food processor, spread thinly accross a Paraflexx sheet and with the dull end of a spatula or knife, score the mixture into cracker sized pieces. Dehydrate for 5-6 hours. Then place another dehydrator screen on top of the crackers and flip them, peeling away the Paraflexx sheet so the underside is now facing up and air can circulate to both sides.
If you do not have a dehydrator, fear not! You can use a fan assisted oven; cut out some baking paper to fit a baking tray. Spread the mixture out thinly and evenly onto the paper and place in the oven at the lowest temperature leaving the door ajar. Timings may vary depending on your oven but after approximately 6 hours, you should be able to place another baking tray on top of the mixture, flip it, and peel away the baking paper that was on the bottom. Place back in the oven and dehydrate until crispy.