Laura Paris wrote:

> What are they? How do you make them?

Flax crackers are made with whole flax seeds.  They are a great substitute for
traditional crackers or chips and are very tasty with any kind of spread or dip.
Here's one recipe.

Mexican Flax Crackers

2 cups flax seeds
2 cups water
1 1/2 cups tomato, diced
1/2 tsp. tabasco sauce
2 tsp. chili powder
1/2 to 1 tsp. sea salt

Soak the flax seeds in water with the tomatoes, tabasco, chili powder and sea salt for
3 hours, stirring every hour.  Spread on Teflex sheets and dehydrate for 2 hours or so
at 95 degrees.  Transfer the cracker spreads from the Teflex sheets to the mesh
screens.  (Do this by laying the mesh sheet on top of the cracker spreads, flipping the
whole thing over and peeling off the Teflex sheet.)  If you want the crackers uniformly
cut or in fancy shapes, you can use a pizza slicer to cut through the spread at this
point or use cookie cutters to make fancy shapes.  Put the cracker spreads back into
the dehydrator and dehydrate for 4-6 more hours at 95 degrees until they are throughly
dry and crisp.  Break them into squares unless you have already shaped them.

I have many recipes for flax crackers including pizza-flavored flax crackers, savory
flax crackers, salsa flax crackers, curried flax crackers, and Italian flax crackers.
You can use your imagination and flavor them so many different ways.  The secret is to
mix the flavorings into the soak water, rather than trying to add them to the soaked
seeds.  The flavors distribute much better this way.  It's also much easier as once the
flax seeds soak up the water, the mixture is very thick.

You can use either brown flax seeds or golden flax seeds to make flax crackers.  I
often use a half and half mixture of the two colors (the nutritional values are the
same) when I make flax crackers.

Because these are dehydrated at such a low temperature, you can actually plant these
flax crackers and they will grow!

L'shalom,

Marishka