Flackers {Flax Crackers} Recipe

I have been making these for a couple months now.  Let's just say a batch does not last long!   Flax is a great source of Omega-3 fatty acid and protein, but better yet, these are vegan and have no additives, preservatives, msg, gluten, etc.  So simple, so crunchy...delicious!

You can vary the flavors with herbs and spices to your liking.  I've make a sweet version with almonds, cinnamon & banana, along with several savory varieties (powdered turmeric is awesome)!    Today I'm trying a "pizza" cracker.  It makes 2 baking pans worth, so feel free to cut this recipe in half for your first try and make one pan.

Ingredients:

2 c Flax seeds (golden or red)

2 c water (distilled & remineralized here)

2 T minced white onion

3 cloves garlic, minced

1 T Bragg's Amino Acid

1 tsp sea salt

1 T dry basil

1/2 tsp red pepper flakes

Parchment paper

Olive oil (to grease the paper)

2 baking pans

Patience

Directions:

• Rinse the flax in a mesh colander to remove dust.   
• Soak the flax seeds in the water.  The flax will produce a gelatinous coating and will absorb the water; it'll look like a gooey gloppy mess after 45 minutes. 
• Pre-heat oven to 200 degrees.  
• Mix in your add-ins (the rest of the ingredients) into the flax.  
• Put a sheet of parchment paper on each baking sheet and lightly grease with olive oil.  
• Spread the flax mixture very evenly on the two sheets, so that the flax are in layers that are 2-3 seeds thick.  I find using a back of a metal tablespoon works really well. 
• 
• Bake for 2.5 hours, opening the oven doors to let some moisture out every 30 minutes or so. 



After the first 2.5 hours - the sheet should be flexible but starting to firm up.

• Once the flax cracker edges are crispy and you're able to pick up the whole sheet of parchment paper  and flax cracker sheet, flip it over.  You can discard the parchment paper at this point; it should be pretty moist. 
• Bake approximately 2.5 more hours, continuing to open the oven occasionally.  We're getting all possible moisture out and these should be really crisped through the middle. 



You'll know they're almost ready when the flacker sheet starts to curl up at the edges. 

• Break into cracker sized pieces.
  
  
  
  
  

These are awesome with dips like hummus, cheese, guacamole, etc.  They're also great by themselves.   Enjoy!

At a vegan potluck in March.  Served with sweet potato hummus and avocado-kale artichoke dip!
(No flackers survived this event.)