Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
36 crackers
Prep time
20 minutes
Dehydrating time
12 to 36 hours
Ingredients
- 1 cup golden flaxseed
- 2 tablespoons golden flaxseed meal
- 3/4 cup water
- 3 teaspoons tamari or soy sauce
- 3 teaspoons agave
- 1/6 teaspoon powdered onion powder
- 1/6 teaspoon garlic
Ingredients
macros
- 1 cup golden flaxseed
- 2 tablespoons golden flaxseed meal
- 3/4 cup water
- 3 teaspoons tamari or soy sauce
- 3 teaspoons agave
- 1/6 teaspoon powdered onion powder
- 1/6 teaspoon garlic
Instructions
- Combine flaxseed and flaxseed meal together in a bowl and mix well.
- Mix water, agave, tamari, garlic powder and onion together in a jug and mix well. Pour mixture over mixed flaxseed and stir properly. Set aside for 10-15 minutes and stir often until mixture is slightly thick but not stiff.
- Spread mixture on a single dehydrator tray; use a spatula to score gently. Place in a dehydrator and dry at 105°F to 115°F (41-46°C) for 12 to 36 hours. Flip crackers over once after 5 to 6 hours.
- Break crackers along score lines; store in an air-tight container.
