Raw Flax Tomato Crackers Dehydrated
Satisfy your craving for a crunchy, nutrient-packed snack with these irresistible Raw Flax Tomato Crackers, made using a dehydrator for a wholesome, guilt-free treat. Overflowing with fiber and omega-3s from golden flax seeds, these gluten-free and vegan crackers are infused with the rich, tangy sweetness of sun-dried and fresh tomatoes, a hint of garlic, and a zesty splash of lemon juice. Enhanced with optional Italian seasoning for added depth, they’re perfect for pairing with your favorite dips, spreading with avocado, or enjoying solo as a healthy, savory snack. With minimal prep time and a low-temperature dehydrating process to preserve vital nutrients, these crispy crackers are a must-try for raw food enthusiasts and snack lovers alike.
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Recipe Information
Ingredients
- 1 cup Golden flax seeds
- 1.25 cups Water
- 0.5 cup Sun-dried tomatoes
- 1 cup Cherry tomatoes (or regular tomatoes, chopped)
- 1 whole Garlic clove
- 1 tablespoon Lemon juice
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 1 teaspoon Italian seasoning (optional)
- 0.25 teaspoon Ground pepper (optional)
Instructions
In a mixing bowl, combine flax seeds and water. Stir well and let it sit for 20-30 minutes until the mixture forms a gel-like consistency.
Meanwhile, soak the sun-dried tomatoes in warm water for 10 minutes to soften, then drain.
In a blender or food processor, add the cherry tomatoes, softened sun-dried tomatoes, garlic, lemon juice, olive oil, salt, Italian seasoning (if using), and ground pepper (if using). Blend until smooth.
Add the tomato mixture to the flax seed gel. Mix thoroughly to evenly combine.
Spread the mixture onto dehydrator trays lined with parchment paper or non-stick sheets. Use the back of a spatula to spread it evenly into a thin layer, about 1/8-inch thick.
Score the batter lightly with a knife or spatula to create cracker shapes. This will make it easier to break the crackers after dehydrating.
Set the dehydrator to 115°F (46°C) and dehydrate for 6-8 hours. Flip the crackers onto another dehydrator tray, peel off the parchment paper, and continue dehydrating for another 4-6 hours until completely dry and crisp.
Once fully dehydrated, break the crackers along the scored lines and store them in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1068 mg | 46% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 18.4 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 486 mg | 37% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2629 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
