Flax Seed Crackers
You will need a dehydrator for this recipe!
- 2 cup golden, brown, or combination type of flax seeds
- 1/3 cup flax meal
- 3 cup filtered/pure water
- 2 limes
- 1/2 med. onion
- 1 green, red, or yellow pepper
- 1 med. jalapeno pepper
- 1 T. garlic powder
- 1 T. sea salt
- 1 T. basil
- 1/2 T. cumin
- 1-2 T. olive oil
Mix by hand with spoon flax seeds & meal in 10" or larger round bowl. Flax meal can be homemade using coffee grinder. Combine herbs, vegetables, lime juice, and oil. Allow mixture to soak 6-12 hours, cover & keep cool in refrigerator. Overnight is ideal as the flax will jell-up. Spread mixture on non-stick sheets such as Teflex or parchment paper on dehydrator trays. Make 1/8"-3/16" thick. Wax paper is NOT recommended. Place in dehydrator.
Dehydration averages 12 hours. Makes 4-5 square feet total surface area of flax crackers, depending on thickness. It is best not to use more than 1/3 cup flax meal, as it will decrease dehydration time. Except for the flax seeds, oil, & water, flax meal is optional, as well as all other ingredients.
Experiment with different kinds of veggie & herb combinations to suit your taste. Enjoy your creation & don't forget to give thanks, sending love & appreciation into your food.
Great on or with soups, casseroles, or just snacks.
Source: Michael Rene
Trail Log
These logs make great snacks as they are high in energy - great for hiking, after school, or mid-afternoon pick-me-up. They are also good for parasite prevention and parasite elimination!
Yield: 2 1/2 dozen
- 1/4 cup dry roasted cashews
- 1 1/4 cup walnuts
- 6 dried or fresh black figs
- 1/2 cup dates, pitted
- 1/4 cup dried apples
- 1/4 cup seedless raisins
- 1/4 tsp. lemon juice
- 1 T. apple cider
- 2 T. 1/2 cup flaked coconut
Run nuts and fruit through the fine blade of a food chopper and mix thoroughly. Blend in lemon juice and cider. Using about a tablespoon at a time, roll the mixture into small logs each about 2" by 3/4". Roll the logs in the flaked coconut and allow to stand uncovered for a day or two to dry. Store in refrigerator or wrap tightly in foil or plastic film to carry on the trail.
Good for parasite prevention and elimination!
Zucchini Spiced Bread
- 2-3 cup julienned zucchini
Toss with sea salt. Let stand 1 hour. Rinse & squeeze dry with tea towel.
Batter:
- 3 cup ground spelt or whole wheat flour
- 2 cup kefir or buttermilk
- 3 eggs
- 1 tsp. sea salt
- 1/4-1/2 cup Grade B maple syrup
- 2 tsp. baking soda
- 1/4 cup melted butter
- 1/2 cup crispy pecans
- zucchini mixture (from above)
Bake at 350 degrees for 1 1/2 hours.
