I’ve finally gotten around to making flaxseed crackers and they were so simple, I can’t believe I waited so long. I was inspired to try after eating Whitworth’s flaxseed crisps, which were the crispiest crackers I’ve had since going gluten free.
I made a batch in my dehydrator and based the flax, chia, and water ratio on this recipe.
Using She Paused 4 Thought’s set up of 1C flax, 1C water, 3Tbs chia soaked for at least 20 minutes, I added: 1 tsp seasalt, smoked paprika, and nutritional yeast. I spread it on a dehydrator sheet, set the dehydrator to the ‘fruit’ setting, and flipped it over after a few hours when the edges had dried and stuck up a bit. I then dehydrated it overnight and it was crispy.
Next time I make this, I will grind about 3/4 of the flaxseeds first and lime & chilli is my next flavour!
Riotflower's Realm 
Seems like something I will try.
I wonder the taste difference between dehydrating them
and ‘cooking’ them in the oven on very low heat.
Hmm, don’t know. The recipe said to bake and my oven doesn’t reliably go that low, so I imagine it would be similar to dehydrating.
It should taste the same. It just takes longer in a dehydrator.
Glad you enjoyed the crackers and I love your additions. I will try that next time.
Thanks for the recipe! My 18 month old niece scarfed the flavour I made, so it’s kid recommended 😊
Thank you, I can’t wait to try them. 😀