To continue from my last post about dehydration I would love to share these wonderful Golden -Coconut Flax Crackers with you all. I was looking for a sweet version of flax that I could eat my beautiful raspberries with and so I got creative and Viola these little beauties were born.
I had been reading so much about the health benefits of chia seeds so I used flax, chia, sunflower seeds and coconut at the base of these and a little bit of cardamom makes them heavenly. Then to make them sinful I topped them with my Cashew Cream and some juicy, sweet and delicious raspberries, OMG.
These crackers can be eaten all by them selves as a energy snack or sweet treat as well but if you are going to save them for later snacking make sure to dehydrate them until they are completely dry so they do no harbor any bacteria. If you want to eat them all when they are nice, warm and soft like a cookie you can not dehydrate them all they way, you decide.
You can sub 1/2 of the flax with buckwheat groats to make it more dense and add different nutrients.
Golden -Coconut Flax Crackers
1 cup Gold Flax Seeds
1/2 cup Unsweetened, Finely Shredded Coconut
1/4 cup Chia Seeds
1/8 cup Sunflower Seeds
1/2 cup Pure Maple Syrup (date paste works wonderful to-may need a little more to desired sweetness)
1/2 teaspoon Sea Salt
1/8 teaspoon Cardamom
2 cups Filtered water
Blend, in a high powered blender or a goof food processor, 3/4 of the flax seeds into meal and pour into a large bowl. Add the remainder of ingredients and mix well then let stand for 10 minutes to thicken.
Spread thinly (1/4 inch) onto parchment paper or dehydrator sheet, score into desired cracker size and dehydrate at 115° for 4 hours, flip onto the mesh sheets of the dehydrator, peel off the dehydrator sheet or parchment paper and continue to dehydrate until crisp, approximately 4-6 more hours.