Rainbow Za’atar Flax Crackers Recipe – [raw, gluten free, dairy free]

At different points in my life I have different standards for crackers. At this stage in the game I am looking for whole food, gluten free, dairy free deliciousness. They also need to taste good. It’s a bonus if they’re not loaded with refined flours, oils, and a ton of salt. These perfect little raw Rainbow Za’atar Flax Crackers fit the bill.

These delicious flax crackers are not only healthy, but delicious! Check out the recipe www.justrealstuff.com gluten free, vegan, raw

I’ve played around with this recipe for a while and landed upon this little gem that even  some of my pickiest friends and family members like. It’s sturdy enough to hold hummus, avocado, salsa or cheez.  It’s flavorful, but not overpowering.

It also happens to be beautiful while being packed with phytonutrients and fiber.  You will love the colorful flecks of vegetables like red/purple onions, red peppers, green onions, jalapenos, tomatoes, and other seasonings. Feel free to change up the veggies and/or the spices. This is totally adaptable. I love using the Za’atar seasoning because it packs a punch of tangy flavor without a ton of salt.

The flax seeds and chia provide healthy fats and lots of nutrition without refined oils. I prefer to use a dehydrator to preserve the nutrition of the delicate seeds, but you can also make these in the oven. I’m also a bit lazy and with a dehydrator you can just let it go and check on it every few hours without any fear of burning it or overdoing it.

Another perk of these treats is that they are free of most common allergens and are suitable for a detox or elimination diet. If you’re participating in a spring detox with me, these are totally acceptable!

You seriously need to make these savory Rainbow Za’atar Flax Crackers!

 

Rainbow Za’atar Flax Crackers

 

Ingredients:

 

1 cup flax seeds

1/2 cup chia seeds

2 cups water

1/2 cup sunflower seeds, soaked at least 4 hours and then drained (sprouting is optional)

1 tablespoon Za’atar seasoning

1/8 teaspoon cayenne pepper

1 tsp garlic powder

1-2 tablespoons soy sauce, tamari, or liquid aminos

2-3 tablespoons lemon juice

1 tomato, grated* or finely chopped

1 small red onion

1 tablespoon jalapeno peppers, finely minced

1/4 cup red pepper, diced

1/4 cup green onions, sliced

 

Directions:

Mix flax seeds, chia seeds and water together. Stir occasionally for about an hour until the water is absorbed and you have a gelatinous mixture.

Stir in the remainder of the ingredients.

Spread evenly onto 2 or 3 dehydrator trays lined with teflex type sheets. Use 2 dehydrator trays for thicker crackers and 3 trays for thinner crackers. If you want the final product to be a certain shape or size, score the crackers at this point with a knife so that when they are fully dry they will break apart at the score lines. Sprinkle with a little sea salt or other seasoning if desired.

Dehydrate at 145 for 1-2 hours then reduce temperature to 118 degrees for a couple more hours. When you are able to handle a sheet of cracker, turn it over on the dehydrator tray and VERY carefully peel off the teflex sheet. Continue to dehydrate until thoroughly crisp. I like to let them go at least 24 hours in the dehydrator to make sure I don’t end up with soggy or spoiled crackers.

If you don’t have a dehydrator you can totally make these in the oven. Just preheat your oven to the lowest setting (usually around 190-200 degrees) and use a baking tray covered with a teflex sheet, silicone mat, or greased parchment paper. Watch carefully to prevent burning, but they will probably take between 30-60 minutes depending on the thickness of the crackers and the heat of your oven.  If they start to burn, but aren’t quite done try turning the oven off but keeping the door shut so they will continue to dehydrate without overcooking.

When they are crisp enough, let cool and break into desired shapes and sizes. If they are thoroughly dry, these should keep in an airtight container at room temperature or in the refrigerator for a couple weeks.

Many Healthy Blessings,

 

 

 

 

Rainbow Za'atar Flax Crackers – [raw, gluten free, dairy free, oil free]

Ingredients

  • 1 cup flax seeds
  • 1/2 cup chia seeds
  • 2 cups water
  • 1/2 cup sunflower seeds, soaked about 4 hours or soaked and sprouted
  • 1 tablespoon Za'atar seasoning
  • 1/8 teaspoon cayenne pepper
  • 1 tsp garlic powder
  • 1-2 tablespoons soy sauce, tamari, or liquid aminos
  • 2-3 tablespoons lemon juice
  • 1 tomato, grated* or finely chopped
  • 1 small red onion
  • 1 tablespoon jalapeno peppers, finely minced
  • 1/4 cup red pepper, diced
  • 1/4 cup green onions, sliced

Instructions

Mix flax seeds, chia seeds and water together. Stir occasionally for about an hour until the water is absorbed and you have a gelatinous mixture.

Stir in the remainder of the ingredients.

Spread evenly onto 2 or 3 dehydrator trays lined with teflex type sheets. Use 2 dehydrator trays for thicker crackers and 3 trays for thinner crackers. If you want the final product to be a certain shape or size, score the crackers at this point with a knife so that when they are fully dry they will break apart at the score lines. Sprinkle with a little sea salt or other seasoning if desired.

Dehydrate at 145 for 1-2 hours then reduce temperature to 118 degrees for a couple more hours. When you are able to handle a sheet of cracker, turn it over on the dehydrator tray and VERY carefully peel off the teflex sheet. Continue to dehydrate until thoroughly crisp. I like to let them go at least 24 hours in the dehydrator to make sure I don't end up with soggy or spoiled crackers.

If you don't have a dehydrator you can totally make these in the oven. Just preheat your oven to the lowest setting (usually around 190-200 degrees) and use a baking tray covered with a teflex sheet, silicone mat, or greased parchment paper. Watch carefully to prevent burning, but they will probably take between 30-60 minutes depending on the thickness of the crackers and the heat of your oven. If they start to burn, but aren't quite done try turning the oven off but keeping the door shut so they will continue to dehydrate without overcooking.

When they are crisp enough, let cool and break into desired shapes and sizes. If they are thoroughly dry, these should keep in an airtight container at room temperature or in the refrigerator for a couple weeks.

http://justrealstuff.com/rainbow-zaatar-flax-crackers-recipe-raw-gluten-free-dairy-free/

These delicious flax crackers are not only healthy, but delicious! Check out the recipe www.justrealstuff.com gluten free, vegan, raw

1 comment to Rainbow Za’atar Flax Crackers Recipe – [raw, gluten free, dairy free]

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