Ingredients

The following ingredients have 4 Servings
  • 2 cups flaxseeds
  • 1/4 cup ground chia seeds
  • 1 3/4 cup water
  • 1  jalapeño + extra for putting on the top of the crackers (optional)
  • 2 cloves garlic (crushed)
  • 2 yellow peppers
  • 1 green pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper

Instruction

  • Soak flaxseeds and chia seeds in water for at least 15 minutes, until the seeds soak up the water, and get gelatinous.
  • Mix jalapeño, crushed garlic, yellow peppers, green pepper, and spices in a food processor.
  • Add soaked flax seeds to the vegetable mixture. Spread on Teflon sheets.
  • Slice jalapeño and put on top of crackers (if using), pushing them down into mixture.
  • Score the mix with a knife making lines in the crackers to make squares.
  • Dehydrate at 105°  for 24 - 28 hours.  You could cook these at a higher temperature and they would be done faster. I prefer low temperatures so that the crackers keep more nutrients and enzymes.