Cinnamon Flax Crackers
Did you know you can revitalize stale chips and crackers with a dehydrator? We were skeptical, but when Rob and I unearthed some stale chips we had forgotten about, we put the dehydrator to the test. After an hour at 145F, we had fresh chips once again! I guess it just goes to show you that it is the moisture that sucks the life out of stale goods.
I don’t think my mom really approved of Rob buying me a dehydrator for Christmas. Figured it would be a passing phase and end up being a dust collector.
Never fear, it is still being used for many different things, even though I haven’t shared them on the blog. I’ve become pretty adept at making apple chips, although dehydrated pineapple is quite good, too (very chewy!). My naked and maple-sweetened cranberries didn’t work out so well, unfortunately. Kale chips have also been great. Rob and I enjoying the polar opposite kinds. He loved the chocolate kale chips, whereas I preferred the Sarah’s maple sesame version. I’ve made raw chocolate macaroons and raw chocolate mint brownies with delicious results. Zucchini wraps, too.
Next up: Crackers.
Looking for a healthy dessert alternative, I decided to make cinnamon flax crackers after spotting them at Vegan Culinary Crusade. I increased the cinnamon for a bigger burst of flavour but otherwise followed her recipe. I mixed together the soaked flax seeds, water and dates in the food processor to create a thick gooey dough. Spread as thinly as possible for a crispy cracker.
Even with 1/2 cup of dates, this wasn’t a sweet cracker. But it was sweet enough to release its prowess with me. I gobbled these crackers up so quickly with their warming hug of cinnamon. I used brown flax seeds but will try golden flax seeds next time since they have a milder taste. In any case, while I originally planned to eat these for dessert, I found they paired beautifully with a butternut squash soup.
Cinnamon Flax Crackers
2 cups flax seeds (I made mine with brown flax seeds, but next time I will try golden flax since it has a milder taste)
2 cups water
1/2 cup pitted dates
4 tsp cinnamon
1/4 tsp sea salt
1. Soak the flax seeds and water together for at least 30 minutes. I also threw my dates in there since they were a bit dry.
2. Combine the soaked flax seeds, dates and water in your food processor until almost smooth (my flax seeds stayed mostly intact). Add in the cinnamon and salt and puree until no date chunks are visible (I still had a few date chunks, oops!).
3. Distribute the batter evenly across 3 Telfex-lined dehydrator trays. Spread as thin as possible.
4. Dehydrate at 115F for six hours. Flip the sheets and peel off the Teflex. Continue to dehydrate until you get a crisp cracker, another 8 hours. Remove from dehydrator, cut into crackers and put back into the dehydrator for another 6-12 hours, until you reach your desired crispiness.
Makes tons of crackers!