Author: story of a kitchen (adapted slightly from the Chocolate and Zucchini foodblog. If you haven't checked Clotilde's site out, do it now. She is a fabulous writer and cook. And she's got books!)
Recipe type: healthy snack
Ingredients
1 cup (160 grams) flax seeds, golden or brown
½ cup (70 grams) mixed seeds (I used sesame, sunflower and pumpkin in equal parts, with a small handful of chia seeds), not toasted
½ teaspoon fine sea salt
1 teaspoon ground cumin (or some other spice mix you prefer)
Instructions
The night before, put the flax seeds in a medium bowl and add 1 cup (240 ml) water. In another bowl, put the mixed seeds and add water to cover.
In the morning, drain the mixed seeds well, and add them to the soaked and now thickly gelled flax seeds. Add the salt and spices, and stir well with a fork to combine.
Spread very thinly on one or two silicon-lined baking sheets.* Clotilde recommends an offset spatula for easier spreading. Sprinkle more salt on the surface.
Dehydrate at 170 degrees for about 3 hours, until dry and crisp. Break into pieces once cooled. Serve with cream cheese, hummus, or another favorite spread or dip (my romesco and cannellini bean dips are great). If you want to learn how to make these "raw proper" then refer to Clotilde's recipe.
Notes
* I tried foil -- big mistake. The cracker was totally gummed onto the surface and difficult to remove. Parchment paper may work here. Silicon mats are tried and true in my kitchen.
Recipe by story of a kitchen at https://www.storyofakitchen.com/healthy-snacks/seed-crackers/