Ode to Flax Crackers

[Kris]

Hi folks,

I just made flax crackers again yesterday for the first time in a month or two and I am kicking myself for waiting so long between batches. Why have I been denying myself this crunchy goodness?? Here's why I love them:

- I am a recovering potato chip addict, and the crunch definitely hits the spot.
- They are SO easy to make. Soak flax, whiz in food processor, spread, and presto. They are waiting in the dehydrator for me when I get home.
- I love dipping them in all sorts of fun stuff.
- They are light and travel well.
- They are an extra source of fiber...not like I need more fiber, but you know, it can't hurt!
- They don't require any oil or extra fat to be crispy and delicious -- just flaxy goodness.
- I throw whatever leftover veggies I have in my fridge into them so they're a great way to use up veggies that might otherwise go bad.
- I can use them in so many kinds of recipes: mini pizzas, open face sandwiches, dips, crushed on salads for crunch...you get the idea.

Ok, I think that's enough. I'm off to munch on some flax crackers! :D

[Shivananda]

- They are SO easy to make. Soak flax, whiz in food processor, spread, and presto. They are waiting in the dehydrator for me when I get home.For the FPC (Food Processor Challenged) I think it is worth mentioning that Caveman Simple Flax Crackers don't require a food processor or other appliance to prepare:

1) Acquire a dried gourd or teacup or pleosaur skull or other small waterproof container.

2) Place desired quantity of whole flax seeds in said container.

3) Cover with water, just barely. Stir. If you have no other stirring equipment available a finger will do. Preferably the cleanest one you can find.

4) After an hour or so stir again, preferably with the same finger, unless you have used that finger for something unsavory in the meantime. Note: if a clock is not available to you to use, an hour is approximately the amount of time it takes for wheatgrass to grow mold.

5) After another hour or so, stir the goop one last time and then spread out smoothly on a warm rock in the sun, or in an Excaliber set to 115 degrees F for a few hours until crispy.

[Kris]

Oh, Shiva, how did you know that one of my secret joys in life is sticking my finger into a big bowl of slimy, goopy, soaked flax? I just can't get over how cool and boogery it feels. :p