This is more of a “experiment as you will” recipe. I personally added a lot of mustard and some agave to mine to make them “agave mustard” crackers. But maybe add some extra garlic and dill w/ some nooch, or even some cinnamon and raisins for a sweet breakfast cracker! They all work great w/ the sweet cashew cream.
Flax Crackers –
Pulp from Juicer (I used the pulp from 1 large apple, 2 cups of kale, 5 celery stalks, 1 cucumber, and 3 cups of carrots.)
2 cups Flax (I used whole but feel free to use ground. It’ll just make a different texture)
2 cups water
Method: All that’s really important here is the water, flax, and pulp. The rest is up to you to play around with it!! I can’t wait to make some sweet dessert ones. This makes 4 dehydrator trays, so this recipe will definitely last a while! .. Except in my house where my mom is now hooked. Anyway, dehydrate for 1 hour at 140, then turn down to 110. After 3 hours, flip the crackers on the screens and peel off the dehydrator paper. Then continue dehydrating until desired crunchiness! (I did mine for about 6 hours)
Sweet Cashew Kreme:
1/2 cup raw cashews
1/2 tbsp Almond butter
2 dates (soaked)
2 tbsp water
(for a savory dip, add in nooch and garlic. For dessert, add cinnamon!)
Method: Blend all in food processor. Enjoy on flax crackers, or my personal favorite, as an apple dip!
The cucumbers for me just completed the plate so well. My new favorite snack!