By KD Angle-Traegner, Founder & Editor
I went grocery shopping over this past weekend and scored a giant bushel of fresh jalapeños for a ridiculously cheap price. Since then, I’ve been dreaming up a million different ways to use them. Because I have a fondness for raw flax crackers as a healthy snack, I imagined that jalapeños would add some nice 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. Next time, I might bump up the garlic because I like my crackers spicy hot.
That’s one of the best things about these crackers, they can be a base for so many other flavors. 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. Sun-dried tomatoes, oregano, rosemary, and garlic would make for an awesome Italian-style flax cracker. The crunchy, healthy cracker possibilities are only limited by your own imagination.
- • 1 cup whole golden flaxseeds
- • 1 cup whole brown flaxseeds
- • 1/2 cup sesame seeds
- • 2 cups water
- • 1 jalapeño
- • 2 teaspoon dried oregano
- • 1 teaspoon onion powder
- • 1 teaspoon garlic powder
- • 1/2 teaspoon salt
- • Fresh cracked pepper to taste
- 1. Wash and cut the jalapeño into small pieces. If you want a lot of spice in your crackers, leave the seeds of the jalapeño in. If you prefer less heat, leave out the seeds.
- 2. Place the golden and brown flaxseeds into a large bowl.
- 3. Add the jalapeño and the rest of the ingredients to the flaxseeds.
- 4. Mix until combined.
- 5. Let the mixture sit for 3-5 minutes to allow the flaxseeds time to soak up the water. You'll know it's ready when the seed mixture seems almost gelatinous in consistency.
- 6. Line a dehydrator try with a Teleflex or parchment paper.
- 7. Pour mixture onto the lined dehydrator tray and spread evenly. The thinner you spread it, the crispier the cracker and the less time it takes in the dehydrator. The thicker the cracker, the longer it takes in the dehydrator.
- 8. Dehydrate the crackers on 105° F for 3-5 hours (depending on thickness). After 3-5 hours, carefully flip crackers and lightly score with a knife (I use a pizza cutter because it’s so quick and easy) in the shape and size crackers that you want. Place back in the dehydrator and dehydrate for another few hours until crispy.