12 Steps to Whole Foods

Sprouting and Dehydrating
Parmesan Flax Crackers
4 C flax seeds, ground dry in high-powered blender
3 C water
C Parmesan cheese
1 tsp. garlic powder
½ tsp. sea salt
Soak the flax seed for 2-4 hours in the water. Add additional water if the mixture is too thick to spread. Add the
Parmesan and seasonings, then mix well. Spread ¼" thick onto Teflex sheets on dehydrator trays and dry at
105° until the tops are dry. Then flip and remove the Teflex sheets, and finish drying until the crackers are
crispy. Break them into pieces and store in the fridge if they will last you longer than a week.
Savory Flax Crackers
2 C flax seeds
1 C water
½ C alfalfa or clover seeds, soaked 2 hrs. and drained
2 tomatoes
1 large onion (chopped into four pieces)
2 stalks celery, chopped into a few pieces
3 cloves garlic
1 tsp. caraway seeds
1 tsp. coriander
½ tsp. sea salt
optional: ¼ tsp. freshly ground pepper
Grind the flax seed dry in a coffee grinder or a high-powered blender, then set aside. Blend all the other
ingredients in a high-powered blender. Fold the ground flax seed into the blended mixture by hand (the dough
will be slimy). Cover and ferment the dough slightly (2-3 days). Spread the dough ¼" thick onto dehydrator
sheets, cut into cracker shapes, and dry at 105° until the tops are dry. Turn in each tray, remove the Teflex
sheets, and finish drying until the crackers are crispy.
216 12 Steps to Whole Foods
© Copyright Robyn Openshaw