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Dehydrated Recipes

Crispy Dehydrated Flaxseed | Commercial Dehydrators

Looking for low-carb crackers? Flaxseed crackers are a tasty and satisfying alternative that are both nutritious and easy to make. These flaxseed crackers can be enjoyed plain or topped with all sorts of foods – try them with a bit of cheese, hummus or deli meat.

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Machine recommendation
Recommended machine
Servings icon
Serves
36 crackers
Prep time icon
Prep time
20 minutes
Dehydration time icon
Dehydrating time
12 to 36 hours
Ingredients
  • 1 cup golden flaxseed
  • 2 tablespoons golden flaxseed meal
  • 3/4 cup water
  • 3 teaspoons tamari or soy sauce
  • 3 teaspoons agave
  • 1/6 teaspoon powdered onion powder
  • 1/6 teaspoon garlic
Ingredients
macros
Instructions
  1. Combine flaxseed and flaxseed meal together in a bowl and mix well.
  2. Mix water, agave, tamari, garlic powder and onion together in a jug and mix well. Pour mixture over mixed flaxseed and stir properly. Set aside for 10-15 minutes and stir often until mixture is slightly thick but not stiff.
  3. Spread mixture on a single dehydrator tray; use a spatula to score gently. Place in a dehydrator and dry at 105°F to 115°F (41-46°C) for 12 to 36 hours. Flip crackers over once after 5 to 6 hours.
  4. Break crackers along score lines; store in an air-tight container.
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Machine recommendation
Recommended machine
Servings icon
Serves
36 crackers
Prep time icon
Prep time
20 minutes
Dehydration time icon
Dehydrating time
12 to 36 hours
Ingredients
  • 1 cup golden flaxseed
  • 2 tablespoons golden flaxseed meal
  • 3/4 cup water
  • 3 teaspoons tamari or soy sauce
  • 3 teaspoons agave
  • 1/6 teaspoon powdered onion powder
  • 1/6 teaspoon garlic
Ingredients
macros
Instructions
  1. Combine flaxseed and flaxseed meal together in a bowl and mix well.
  2. Mix water, agave, tamari, garlic powder and onion together in a jug and mix well. Pour mixture over mixed flaxseed and stir properly. Set aside for 10-15 minutes and stir often until mixture is slightly thick but not stiff.
  3. Spread mixture on a single dehydrator tray; use a spatula to score gently. Place in a dehydrator and dry at 105°F to 115°F (41-46°C) for 12 to 36 hours. Flip crackers over once after 5 to 6 hours.
  4. Break crackers along score lines; store in an air-tight container.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/