I make a double batch and keep some in the fridge for the immediate week and the rest in the freezer for the weeks to come.
Here’s my go-to recipe number 3.
2 cups ground flax seeds (golden flax)
2/3 cup whole flax seeds (brown or golden)
1/2 cup pitted, chopped dates
2 tablespoons baobab powder
1 tablespoon ground cinnamon
2 and 2/3 cups water
Mix it all together and lay it out evenly on 2 flex sheets or parchment papers.
Dehydrate for 6-8 hours at 105 degrees Celcius – depending on how dry you want your crackers to be.
At the 4 hour mark, take a knife and lightly score the mix (note I didn’t do that above), so that it is easier to break apart into nice shapes and sizes once it’s at its desired dryness.
At the 4 hour mark, I also flip the sheet of flax mixture over, to enable it to dry quicker on the reverse side.
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