A delightful recipe for homemade flaxseed crackers with a savory twist, perfect for snacking or pairing with your favorite dips.
Grind the flaxseeds into a fine meal using a blender.
Ensure the blender is dry before grinding to achieve a fine consistency.
Combine the ground flaxseeds with water in a mixing bowl and let it sit for 10 minutes to form a gel-like consistency.
Stir occasionally to ensure even absorption of water.
Blend the carrots, celery, garlic, tomato, caraway seeds, and sea salt until smooth.
Chop the vegetables into smaller pieces for easier blending.
Mix the blended vegetable mixture into the hydrated flaxseed meal until well combined.
Use a spatula to scrape down the sides of the bowl for thorough mixing.
Spread the mixture evenly onto non-stick dehydrator sheets and score into squares.
Keep the thickness consistent to ensure even drying.
Dehydrate at 115°F (46°C) for 6-8 hours, flipping halfway through, until the crackers are dry and crispy.
Check periodically to avoid over-drying.
Break the crackers into squares and store in an airtight container.
Allow the crackers to cool completely before storing to maintain crispiness.
