• Soak the flaxseed in 1 cup purified water for 4 hours or overnight.
Combine the rest of the ingredients in a food processor.
• Run the processor until all the items are chopped and well-combined. Then add the soaked flaxseed to the mixture. Run the food processor briefly to mix everything together.
• Spread the mixture thinly (1/8 inch or less) on Teflex sheets for a dehydrator. The goop from the flaxseed holds the cracker together.
• Dry at 100 degrees for 4 to 6 hours or overnight. Flip and continue drying until crisp. (I score the crackers with a spatula prior to drying, so they break apart more easily.)
• You may wish to add a bit more salt to bring out the flavors. You can increase the cumin and chile powder for a spicier taste. You may also add a sprinkle of cayenne pepper if you like hot crackers.
1 cup purified water
½ tomato
1 small chunk of red pepper
1 small cucumber
1 small yellow squash
1 carrot
1 stalk celery
1 scallion
½ tsp. Celtic salt
1 clove garlic
Dribble of lime or lemon juice
½ tsp. cumin
½ tsp. chile powder
Salt (optional)
Cayenne pepper (optional)
This article appears in Jul 1-31, 2008.