Flax Crackers (#1)

4 cups whole flax seeds, soaked 4-6 hours
1/3 to 1/2 cup Braggs Aminos
juice of 2-3 lemons

Soak flax seeds for 4 to 6 hours in purified water. You will then have a gelatinous mixture, be sure to keep moist and loose for spreading. Add Braggs and lemon juice  to taste and mix well. Spread mixture as thin as possible on your dehydrator trays with a teflex sheet on top. Keep your hands wet as this will help on spreading the flax seeds (or use a spatula) Dehydrate at 105 degrees for 5-6 hours and then flip the mixture and remove the teflex sheet. Continue dehydrating until the mixture  completely dry. Approximately 5-6 more hours.

Or “bake” at 120 degrees for 6-8 hours, and flip for a couple more till dry.

Optional: Add garlic, onions, carrot juice, taco seasoning, Italian seasoning, chili powder, cumin in any combination. Be creative!
 
 
Flaxseed Crackers (#2)

1/4 cup whole flaxseed
1/4 cup ground flaxseed
1 & 1/2 cups flour (whole grain)
1/2 tsp baking powder
1/2 tsp salt
4 tsps butter, softened
1/2 cup soymilk

In the bowl of a stand-up mixer, put flaxseed, ground flax, flour,
baking powder, salt, and butter. With paddle attachment, mix on low speed until the mixture resembles coarse meal.
Stir in 'milk, and mix until mixture forms a soft dough.
(You can also mix the dough by hand.)
Wrap dough in plastic wrap, and chill 10 minutes.
Divide the dough into 4 pieces.
Put a ball of dough on a lightly floured board.
Roll out to a rectangle about 1/16" thick.
Cut into 2 & 1/2" squares.
Transfer squares to an ungreased baking sheet.
Repeat with remaining dough.
Bake in preheated 325 F oven for 20 minutes, or until crisp and golden.
VARIATION: Add 1 Tbs powdered onion or garlic, etc.

For many more FLAX recipes, and info on Flax you must read Flax!

 Fabulous Flax!!!