crackers

[katary]

OuCh!

[beebs]

Nut smasher! LOL! That's what I did the problem i had was when I spread it out it almos didnt cover the whole pan then it was very thin on the ends and got kinda burnt.

[3angels]

  somedays its just quicker to smash the nuts LOL and I have this little grinder and it works well for flax seed but not so well for almonds they get stuck and dont grind very well in it

[CaliGirl]

These look yummy. Crackers are a tough thing to give up for me. Has anyone tried making them with either Millers bran, whole flax seeds or flax meal? Flax crackers seasoned with all kinds of things like mushrooms, sundried tomatoes, red bell peppers, basil, even sauerkraut, and other savory combinations like that then dehydrated are really popular in the raw food community and are expensive to purchase ready-made. Going to have to try these.

[Doug Varrieur]

I bet the flax would work well

[umpa]

Welcome Caligirl! Please post your cracker recipes after you try them.I am umpa, dougs wife.I have a column on the homepage called ask umpa where I can convert your favorite recipes to fat to skinny friendly.If I can help you please ask.Enjoy the forum

[CaliGirl]

Umpa, certainly will post it if they come out well . I think they would probably be better dehydrated rather than baked, but we'll see. Down the road I will definitely be contacting you for some help in converting a few recipes.   Thank you!

[joagain]

On the flax crackeers how long would you cook them in the oven and on what temp ? Thanks Umpa

[ShihTzuMom1]

Jo, here is a similar recipe that was done in the oven.  They line a cookie sheet with parchment paper, spread the mixture with a spatula on the parchment about 1/8" thick.  You could score it as Caligirls's recipes says.  Bake at 300° for 40 minutes.  Check and see if it's firm and if it is, flip it (that should be fun) and continue baking another 40 minutes.  Check it to see if it is crisp.  If not, continue baking.  Should be crisp not chewy.
http://www.neverhomemaker.com/2010/02/homemade-flax-crackers.html

[joagain]

will it work with milled flax seed ? Or do you need the actually need seeds.

[CaliGirl]

Hi Joagain --

If you bake them in the oven try it about 120 degrees for 8 hours or so. The purpose of the low temperature is not to kill the enzymes in the raw foods. Opinions vary about the temperature, but heating foods above 108 to 115 degrees and the beneficial enzymes in foods become dead. So most who are trying to preserve the enzymes in foods try to stay below 108 degrees. If someone is not concerned about enzyme preservation, any temperature would work I suppose. What Shihtzumom posted for you would definitely work. I'd just watch them closely to achieve the desired degree of doneness.

Milled flax - I've not made them using only milled flax because to me I would think they would be drier and more like sawdust due to the lack of fat. I think you'll have to play around with it to see how you like them.

BTW - The nice thing about the recipe is that if you don't bake them all the way they can be used as bread if you score the pieces larger before you dehydrate/bake them. Hope this helps.

[CaliGirl]

Shihtszumom1 - great web site!! Thanks for posting it! Their flax crackers look really good.

[beebs]

I dont see a recipe?....

[ShihTzuMom1]

Beebs:  Caligirl's recipe is in with the Vegetarian Recipe contest postings. 

Caligirl:  I didn't know about the "killing the enzyme" thing.  Good to know.

[Rena]

My husband made these crackers (original poster) the other day and loved them! Thanks!