Friday, February 3, 2012

Another SUPER food for your Super Bowl Party . . . Southwest Style Flax Crackers

With the big game just a few days away, I thought I'd post another great idea for your Super Bowl party.  For all of you who are sensitive or just avoiding corn, but still love a chip you can dunk into your favorite dip here's a fantastic solution!

I absolutely LOVE flax crackers and this one is packed with all of the delicious flavors of the Southwest . . . onions, chilies, tomatoes, garlic and lime!  Now you can put tortilla chips on notice that a sub has been called in the game!

Southwest Style Flax Crackers
(with instructions for both oven and dehydrator)
These are amazingly delicious, super nutritious and very easy to make crackers that you can use as a substitute for tortilla chips.   I used to make them regularly in my dehydrator as a raw food item, but since I’ve been without my dehydrator for a few months, I found that a low setting on my oven works equally well.  I’ve included directions for both methods.

2 cups whole flax seeds
3 cups pH 9.5 ionized water or filtered water
1/2 cup flax meal
1/2 cup chopped yellow onion
1/2 cup chopped sundried tomatoes
1 tablespoon ground cumin
1 tablespoon chili powder (I prefer chipotle)
2 tablespoons minced garlic
1 tablespoon sea salt
3 tablespoons lime juice
2 teaspoons lime zest
1/3 cup chopped cilantro (stems included)

Soak flax seeds in water at least 45 minutes.  At this point the water will have turned gelatinous.

Place 1 cup soaked flax seeds and remaining ingredients in your VitaMix and puree until veggies are smooth.  Add remaining flax seeds and mix just until combined.

Baking Instructions:
Preheat oven to 175 degrees.

Prepare 2 large rimmed baking sheets by lining them with parchment paper, which has been lightly oiled.

Divide “batter” equally and spread with a spatula.  Bake approximately 15 minutes or until the crackers begin to firm up a bit.  Score into squares or triangles, this will make them easier to separate later.  Return sheets to oven and bake approximately 1 hour or until the crackers are no longer soft in the center.  Flip crackers and continue baking until completely crisp.  This can take up to 6 more hours so you will need to plan ahead.

Cool slightly and break apart.  Store in an airtight container.  If you place 2 or 3 desiccant packs in your container they will stay crisp up to 3 weeks.

Serve with salsa, guacamole or red pepper humus.

Dehydrator Instructions:
Spread “batter” about 1/8 inch thick on paraflexx or teflex sheets.
Set your dehydrator to 100 degrees, and dehydrate about 2 hours.  Score into squares or triangles and continue to dehydrate about 4 more hours. Flip and dehydrate another 4-6 hours or until completely crisp.
Cool slightly and break apart.  Store in an airtight container.  If you place 2 or 3 desiccant packs in your container they will stay crisp up to 3 weeks.

Serve with salsa, guacamole or red pepper humus.


Dr. P

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