Jalapeño Flax Crackers. Let me tell you all about them.
Recently, I scored a giant bushel of fresh jalapeños for a ridiculously low price. Since then, I’ve been dreaming up a million different ways to use them.
Enter these flax crackers. I love them as a healthy snack, and I imagined that my recently purchased jalapeños would add some heat to my basic flax cracker recipe.
I was right.
These jalapeño flax crackers are crispy, crunchy, and savory with just the right amount of heat.
One of the best things about these crackers is that they can be a base recipe for many other flavor combinations. Don’t like heat? Swap out the jalapeño for sweet chili pepper. Want a sweet treat? Swap out the spice blend in favor of one made with cinnamon, nutmeg, and a bit of cardamom. Try sun-dried tomatoes, oregano, rosemary, and garlic for an Italian-style flax cracker.
The crunchy, healthy cracker possibilities are only limited by your imagination.
Jalapeno Flax Crackers
A savory cracker with just the right amount of heat
- 1 cup whole golden flaxseeds
- 1 cup whole brown flaxseeds
- 1/2 cup sesame seeds
- 2 cups water
- 1 jalapeño pepper, diced
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Dice the jalapeño pepper. If you like more heat in the crackers, leave the seeds in when dicing. If you prefer less heat, leave out the seeds.
- Add the golden and brown flaxseeds to a large bowl.
- To the same bowl, add the jalapeño peppers, oregano, onion powder, garlic powder, salt, and black pepper. Mix until fully combined.
- Let the mixture stand for 3-5 minutes to allow the flaxseeds to soak up the water. You'll know it's ready when the seed mixture has a gelatinous consistency.
- Line a dehydrator tray with a Teleflex liner or parchment paper.
- Pour the mixture onto the lined dehydrator tray and spread evenly. NOTE: The thinner you spread the mixture, the crispier the cracker and the less time it takes in the dehydrator. The thicker the cracker, the longer it takes in the dehydrator.
- Set the dehydrator to 105° F and dehydrate for 3-5 hours (depending on thickness). After 3-5 hours, carefully flip crackers and lightly score with a knife in the shape and size crackers that you want. Place back in the dehydrator and dehydrate for another two hours until crispy.
[…] Jalapeno Flax Crackers by KD Angle-Traegner at Your Daily Vegan […]
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[…] Or, you can eat some with your lunchtime salad, with soup, or just plain! The flax crackers would be harder to make yourself unless you have a food dehydrator. You can try this recipe from the Rawtarian or Your Daily Vegan. […]