Of all the five varieties of raw flax crackers I created last weekend, these vanilla berry crackers are my favourite. They’re just the treat when you want something sweet to go with a cup of tea, or those times when you’d normally reach for the hobnobs.
- 1 cup basic raw flax cracker mixture
- 2tsp vanilla extract
- 2tbsp lucuma
- 3tbsp agave nectar
- A pinch of pink Himalayan salt
- 1/2 cup mixed dried berries (I used blueberries and raspberries, but you could use any combination of your choice)
- 1tbsp raspberry powder
- 1/4 cup desiccated coconut
Pulse the berries in a food processor or blender to break them up a bit. Mix together with all the other ingredients.
Spread the mixture 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.