Flax Crackers

3 cups red bell pepper, chopped

3-4 sundried tomatoes, soaked 30 mins and chopped

1 cup water

2 teaspoons bell pepper powder

1/2 teaspoon garlic powder

2 1/2 teaspoons salt

2 teaspoons lemon juice

2 teaspoons pizza or Italian seasoning

1 cup fresh herbs

2 cups (golden)* flax seeds, ground

2 cups golden flax seeds, soaked in 4 cups water, 8-12 hours

*Golden flax seeds taste best.


Blend bell peppers, sun-dried tomatoes, herbs, water and seasonings in a food processor or a blender. Add more water if needed, and transfer the mixture to a large bowl.

Add the soaked flax seeds (with water) and the ground flax seeds to the bowl and stir well with a spatula.

Distribute the mixture to paraflex sheets, using around 1 1/2 cups of mixture per tray.

Spread the mixture on the sheet (using an offset spatula if possible) and 

divide into 36 squares (6 X 6) with a spatula.

Dehydrate at 105F (41C) for 12 hours. Then, remove the non-stick sheet, 

flip the crackers over (using another tray on the other side) to a mesh screen, 

and continue dehydrate 10 hours, or until dry.

To Serve

These crackers taste wonderful with layers of lettuce, avocado and tomatoes. 

They are also perfect with soups and salads.

*Recipe inspired by Living Light Culinary Institute

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