Flaxseed Crackers

By: Esther Vasa
Flaxseeds are rich in omega-3 fatty acids, dietary fiber, magnesium, B6 and folate. For those of us actively fighting Multiple Sclerosis, these have anti-inflammatory properties. Also, the presence of lignans give these seeds ability to protect against breast cancer in women and against prostrate cancer in men.

This recipe calls for a food dehydrator. I bought one recently and I find it very useful. If you don't have one, you could use oven, by setting it at its lowest temperature.

Flaxseeds - 1 cup (brown or yellow or combo)
Water - 2-3 cups
Carrots - 1 cup
Red Pepper - 1 (coarsely chopped)
Sesame seeds - 1/4th cup (to make it more nuttier!)
Poppy seeds - 1 tbsp (optional)
Cumin Powder - 1/2 tsp
Cayenne Pepper - per your taste
Himalayan Salt to taste

Soak flaxseeds in water for at least four hours. Then, put all the ingredients in a blender and blend until you get a smooth paste.

Using Dehydrator: Spread this on paraflexx sheets and dehydrate for about 10 hours at 105F. By this time, your crackers should be crunchy but if they are not, allow them to dehydrate for another hour or two.

Using Oven: If you are using oven, spread the paste on a cookie sheet and bake at lowest temperature setting for 20-30 minutes or until you get crunchy crackers.