These light, crispy raw flax crackers have extra crunch, thanks to the addition of buckwheaties. Eat these alone or spread with your favourite topping – tahini, almond butter, a raw mayonnaise or whatever you fancy! The lime flavour is really intense and delicious
- 1 cup basic flax cracker mixture
- 1-2tsp finely chopped/minced fresh green chilli (with or without seeds – depends how hot you like your crackers!)
- Finely chopped/minced tender inner layers of 1 lemongrass stem
- 2tbsp agave nectar
- 1tbsp apple cider vinegar
- 1tsp liquid aminos
- 1tsp finely chopped/shredded kaffir lime leaves
- Juice and finely shredded rind of 1 lime
- 1tbsp baobab
- 1/4 tsp pink Himalayan salt
- 1/2 tsp garlic powder
Put the basic flax cracker mixture into a mixing bowl.
All the other ingredients need to be pulsed in your blender until well mixed but not completely liquidised (leave some lumps!).
Mix everything together, combining well, then spread onto a Paraflexx sheet on a dehydrator tray (spread the mixture about 2-3mm thick) and dehydrate at 105F for 3 hours. Score into crackers (about 12-16) and pop back into the dehydrator for another 2 hours. Flip the Paraflexx sheets so the crackers are directly on the mesh of the dehydrator tray, and peel the Paraflexx sheet off the crackers. Return to the dehydrator for about 8 hours or until fully dehydrated and crispy.
Store in an airtight container.