By Hippocrates Health Institute | Makes 8 Excalibur dehydrator trays’ full
STOP! You need a dehydrator for this recipe. Not got one? Click here for the one I recommend.
- 5 red bell peppers
- ½ red onion
- 3 cloves garlic
- 3 tbsp chilli (mild)
- 2 ½ cups of flax seed, soaked in 5 ½ cups filtered water
- 1 cup flax seed – to grind
- 5 fl oz fresh lemon juice
- 3 stalks celery
- 1 tsp garlic powder
- 1 pinch cayenne pepper (if you like it spicier like I do, add ½ tsp)
- 5 ½ cups water
- 1 tbsp kelp powder
- Flat leaf parsley (optional)
- Soak flax seed in the water for at least 3 hours and set aside.
- Blend the remaining ingredients EXCEPT the ground flax and flat leaf parsley, and add to the soaked flax seeds.
- Add the ground flax and mix well.
- Spread out on your dehydrator’s sheets.
- Score to the desired size of crackers, adding a flat leaf parsley spring to each section, pressing in firmly.
- Dehydrate overnight at no higher than 105 degrees.
- Peel off each sheet, turn over and then dehydrate again until the crackers are crispy. (Probably another 6 hours give or take).
TIP: Change up the spices to suit a theme, e.g. Mexican, Chinese, Thai, etc.
TIP: For a more filling result, add pre-dehydrated nuts and seeds.
TIP: Raw “uncooked” mix will keep in the fridge in a tightly-sealed container for up to a month.
TIP: The “cooked” crackers will keep in a tightly-sealed container for 2 months.