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Curry Veggie Flax Cracker Experiment Recipe

I have a container of golden flax seeds on my countertop so the other day I thought I may as well put them to use. (Plus I’ve been craving some hand-to-mouth action lately and thought instead of potato chips, this may be a better option!)

I used:

  • 1 cup golden flax seeds
  • 4 stalks of celery
  • 1 handful of cherry tomatoes
  • 1 cup water (may use more or less depending on consistency)
  • salt & pepper
  • 1 T. of curry powder
  1. Grind your flax seeds in a high-powered blender.
  2. Add celery, cherry tomatoes, salt, pepper, and 1/2 cup water.  Slowly begin to blend adding in more water as needed.
  3. Add in curry and do a final blend.
  4. Scrape mixture out onto Teflex dehydrator sheets.  Spread 1/8″-1/4″ thick and sprinkle with salt.  Dehydrate for 2 hours at 105 degrees.  Then score into desired cracker shapes (squares, rectangles, etc).  Keep in dehydrator for another 4 hours (6 hours total for that side).  Finally, flip over and dehydrate at the same temperature for another 6 hours.
  5. Serve with hummus, bean dip, tahini, or just eat plain!
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