By Dawn Ross
STOP! This recipe has the option of using a dehydrator. Not got one yet? Click here.
- 120g of ground flax
- 2 tbsp roasted dried garlic (or just use garlic granules)
- 2 tbsp Italian seasoning (or make up 2tbsp oregano, basil and thyme)
- ¼ tsp baking soda
- ¼ tsp of baking powder
- ¼ cup tomato sauce of your preference (see below for suggestion)
- Add water until a paste is created
- Spread the dough out as flatly as you can on a baking tray lined with parchment paper.
(Instructions when you don’t have a dehydrator)
- Put it in the oven for 4 hours on the lowest possible temperature
- Cut with a pizza cutter into cracker-sized pieces and then leave in the oven over night to crisp up.
- When it is done, cut it with a pizza cutter into cracker sizes and then leave in the oven overnight again so that it will be crispy.
(Instructions for using a dehydrator)
- Spread the mixture out on an Excalibur paraflex sheet.
- Dehydrate at 105 over night.
- Score your desired cracker size into the mixture, take the half0dehydrated mixture off the sheet, and continue to dehydrate for another few hours direct on the tray until desired crispiness is achieved.
TOMATO SAUCE SUGGESTION:
Use 1 or 2 tomatoes blended with a pinch of salt (or a dash of tamari), a good 2 tbs Italian herb mix, 1 tsp fresh, minced garlic and an inch of fresh, minced onion.