Beet & Flax Crackers

I recently purchased some Garden Vegetable raw crackers from our local healthy foods store, Organic Garage. My first thought: these are delicious! My second thought: I can totally make these myself! And so began my quest.

I scrutinized the label and saw that these crackers contained various ingredients including sunflower seeds, flaxseed powder, beets, kale, celery, carrot, and garlic. Simple enough, n'est-ce pas? The trick would be in getting just the right ratio of ingredients to ensure optimal deliciousness.

In checking my fridge, I found - to my delight - that I had everything I needed except for the kale. No matter - this was to be, after all, an experiment in ingredients. As I started to chop, spiralize, process, and blend all of the ingredients, my crackers grew from a simple combination of foods into conglomerate! The end result, however, was delicious!

Don't be put off from trying this when I say that it's a conglomerate of ingredients - the making of the recipe is still quite simple, it just calls for a few more ingredients than anticipated.

Please enjoy!

Namaste :)

RAW Beet & Flax Crackers

1 cup sunflower seeds (soak for 6-8 hours in 1 1/2 cups of water)

1 large red beet, finely chopped (I leave the skin on but chop off the ends)

2 large carrots, finely chopped (I use the deep purple & yellow heritage varieties)

2 stalks celery, finely chopped

1/2 - 1 cup cashew butter (add 1/2 cup to begin, & add more for flavour if needed)

1/2 cup flax oil

3 cloves garlic

1 tsp mustard seed powder

2 tbsp parsley, dried

1 tsp sea salt

2 cups golden flax seeds

In a food processor or high-powered blender (I use the VitaMix 5200), add the sunflower seeds along with the soak water. Add all of the rest of the ingredients, except for the flax seeds, bit by bit. Play around with the blending speeds - you may need to speed it up, then slow it down, then speed it up (you get the picture!). Depending on the consistency, add more water or flax oil. You want it to be thick but still runny; you should be able to pour it out of the blender without any trouble.

Pour mixture into a large bowl. Add flax seeds. Stir, and let stand for 5-10 minutes to thicken up.

Spread mixture onto paraflexx sheets. Make sure you spread it into a nicely shaped square and that you spread the mixture in an even layer. Score it gently with a butter knife to achieve the desired size of crackers. Dehydrate at 100 - 105 degrees for 12 hours. Then remove the crackers from the paraflexx sheets and flip them over, dehydrating for another 8 hours directly on the dehydrator tray.