Italian Flax Cracker or Wrap (Raw) Recipe #372824
Dehydrate longer for crackers, less if you want to make it into a tortilla like wrap for a sandwich. "Store in an airtight container, somewhere close to hand for when the cravings strike!" From karenknowler.typepad.com
½ day | 10 min prep
SERVES 4
- 2 cups flax seeds
- 1 red bell pepper
- 1/2 cup sun-dried tomato
- 2 cups fresh tomatoes
- 1 lemon, Juice of
- 1 garlic clove
- 1/2 large onion, chopped
- Blend all ingredients together in a food processor. Add water if a little too dry.
- Press mixture flat onto a Paraflexx sheet into a large square or rectangle, making sure that the mixture stands only a few millimetres tall. (The thicker the cracker the harder to eat and the longer to dry).
- Score the size of crackers you’d like with a knife or spatula before dehydrating.
- Dehydrate around 115°F overnight and flip over once one side is dry. Dry to completion.
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5 stars