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.
Complete the form, and verify your email to retrieve your Affiliate link and your Affiliate information.