I adore Mexican food, and really loved the idea of a colourful raw flax cracker bursting with the flavours of peppers, onions and chillies. When my daughter came home for a couple of days after I’d made my five different flavours of raw flax cracker, she declared the Mexican style crackers to be her favourite by miles… needless to say, there are not that many left in the box now!
- 1 cup basic raw flax cracker mixture
- 2tbsp finely chopped/minced red onion
- 1/2tsp garlic powder
- 2tbsp finely chopped/minced red pepper
- 2tbsp finely chopped/minced green pepper
- 2tbsp frozen sweetcorn, defrosted and finely chopped/minced
- 2tbsp finely chopped/minced chillies (with or without seeds – your choice!)
- 1/4tsp pink Himalayan salt
- 1tsp paprika
- 1/2tsp cayenne pepper
Mix all the ingredients together until well combined. Spread onto a Paraflexx sheet on a dehydrator tray, at about 2-3mm thick. Dehydrate at 105F for 3 hours, then score into cracker shapes with a knife. Return to the dehydrator for 2 hours, then flip the Paraflexx sheet over so the crackers are directly on the mesh of the dehydrator tray. Peel off the Paraflexx sheet and return the crackers to the dehydrator, and dehydrate for about 8 hours or until fully dehydrated and crispy.
Store in an airtight container.