Thai Flax Crackers

Russell James
The Raw Chef


  • 1 cup flax seed
  • 2 cups flax meal
  • 2 cups tomatoes
  • 1 cup (1 to 2 medium) carrots
  • 1 yellow bell pepper
  • 1 cup fresh coriander (cilantro)
  • 2 tbsp lime juice
  • 2 tbsp tamari
  • 2 tbsp cumin
  • 1 tbsp ground coriander
  • 1 cup broccoli florets
  • 1 cup spinach
  • 1/4 cup fresh mint
  • 2 shallots
  • 1 tbsp chili powder
  • 2g kafir lime leaves (15 medium sized leaves)
  • 2 tsp salt


  • Place the flax seed and the flax meal in a large bowl and set aside
  • Thoroughly grind all remaining ingredients in a food processor.
  • Transfer the mixture to the bowl with the flax seed and mix in by hand.
  • Spread the mixture thinly over 3 non-stick dehydrator sheets and dehydrate for 3 to 4 hours at 105 degrees F. By this point they will be dried just enough to peel off the non-stick sheet, cut them into individual crackers on a chopping board, and return to the dehydrator overnight or for up to 24 hours so they are completely dry.
  • Store in a sealed container at room temperature for up to 2 weeks

Source: The Raw Chef


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