FLAX VEGGIE THINS
Recipe & Photo by Sophie Mackenzie WHOLEHEARTED EATS
Raw crackers our one of my favourite snacks: they are very easy to make and have a surprisingly long shelf life (if you keep them in a airtight container). Paired with some tasty vegan pate, avocado, sprouts, cucumber, raw hummus, and some red peppers, you have a amazing little lunch.
SERVES: Makes a lot
PREP TIME: 10 Minutes (plus soaking and sitting time)
COOKING TIME: 8 – 15 hours depending on temperature and humidity
DIETARY CONSIDERATION: Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Gluten Free
1/2 cup Pumpkin Seeds
1 cup Flax Seeds (I used half brown and half golden)
1/2 cup Sunflower Seeds
1/2 cup Sesame Seeds
1 tbsp Tamari
1/2 cup Chopped Celery
1/2 cup Chopped Carrot
1/2 cup Chopped Red Pepper
2 cloves of Garlic
Pinch Black Pepper
Soak the pumpkin seeds and set aside.
Rinse the flax, sunflower, and sesame seeds. Combine the flax, sunflower, and sesame seeds together in a large bowl and add enough water to cover. Let mixture sit for about 1 hour. After this time the seeds will have soaked up most of the water, add enough water to make the mixture a batter like consistency. Let mixture sit 5 hours or overnight.
Place the flax, sunflower, and sesame seed mixture in a food processor. Add the chopped celery, carrot, red pepper, garlic, and tamari, and puree until the vegetables are finely chopped. Mix in drained pumpkin seeds and black pepper.
Spoon 1 Tbls of the mixture onto dehydrator sheets or parchment lines trays. Spreed the mixture fairly thin, the circles should be about 8 cm or 3 inches in diameter. Dehydrate until crispy, about 8 – 15 hours depending on temperature and humidity.