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Garlicky Raw Vegan Flax Crackers

The following “raw” flax crackers (they are dehydrated at 115 degrees F. over a lengthy period of time…. until you think they are crisp or chewy enough for you…18-24 hours) have 6 cloves of organic garlic in them. You can vary that, as you can all the additions to the basic flax seeds.

Yeah, I like garlic. I like garlic a lot. I like its astringent pinnng and its heady fragrance. It’s also very good for you because of the natural antibiotic effects of its constituents.

So, start by soaking in filtered water, for 12 hours:

  • 4 Cups of organic Flaxseed in a Large Mixing Bowl
  • 1 Cup of natural, raw Almonds in another bowl
After you have done this, then drain the almonds and spin them up in the Vitamix along with the following:
  • 2 large, juicy, ripe, organic Tomatoes
  • 3 stocks of organic Celery
  • 6 cloves of organic Garlic
  • 3 medium organic Carrots
  • 1 small organic Zucchini
  • 2 T. dried Italian herbs OR handfuls of fresh herbs such as Rosemary, Basil, Oregano, Chives, Parsley, etc. (to taste)
  • 2 T. Celtic Sea Salt (or to taste)
Mix the seasoned veggie-almond puree in with the Flax seeds. With a spatula (or the like), spread the ‘batter’ about 1/8″ over the surface of the dehydrator sheets (Paraflex or T-flex) on the trays.

Dehydrate at 115 degrees Farenheit for about 12 hours.
Peel off the sheets. Put them aside and turn over and put the crackers back on the screens without sheets to dehydrate again for another 6-12 hours.
Take out the dehydrated crackers and break them into sizes that work for your family/guests. Store in a container with a lid. Delicious with Guacamole or fresh Mango Salsa.

To your living health!
N
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