Crackers

Savory Crackers:

3 cups milled flax
2 cups chopped celery
2 cups water
1/4 or 1/2 of whole onion
2 cloves garlic, or more or none
1 1/2 tsp sea salt

Blend all ingredients except flax. Add the liquid to the flax. Mix to combine. Spread evenly over parchment paper or dehydrator sheets. (I do about 3 or 4 sheets worth). Score the sheet with your spatula for the size of cracker you want. You can make as thick or thin as you like.

Notes: we have been leaving out the garlic and adding 2 tb cumin.

Puffy almonds
Take “raw” almonds
Put in a bowl. Cover with water. Let soak at least 12 hours. Drain and rinse. Soak another 12 hours. Drain and rinse. Toss with salt if wanted.
Spread out in dehydrator or oven until dry (taste test, no longer soggy)

Note: I use soaked almonds for my crackers, and make the leftovers into puffy almonds.

Zucchini ritz crackers:
2 cups fresh zucchini
1/4 cup olive oil
1 cup milled flax
1 cup ground almonds (I soak whole almonds and grind)
1/2 tsp salt

Put 1 cup soaked almonds in the food processor. Pulse a few times until it is crumbly looking. Add zucchini, oil, and salt Pulse some more. The. Add flax to combine. Spread over dryer sheets or parchment paper. Dry until done. I do about 100 degrees.

Cinnamon cereal crackers:
I love these with almond milk if I miss cereal. It also reminds me of nature valley granola bars

2 cups zucchini
1/4 cup coconut oil (olive oil and avocado work fine, doesn’t matter)
1 cup milled flax
1 cup ground almonds
1/2 tsp salt
1/2 cup herbal apple tea (make double strong)
2 tb cinnamon
1/2 cup sugar free syrup or equivalent sweetener (we vanilla, caramel, or hazelnut)

Make same as the ritz recipe

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