View Full Version : Flax Seed Crackers- What am I doing wrong?
06-18-2007, 07:09 PM
I just made Alissa's flax seed cracker recipe and I could hardly stomach them. I don't know what I did wrong. I've heard nothing but good things about them.
This is the main reason I bought my dehydrator so I could have something crunchy to dip.
Maybe b/c they were still a little bit gooey? They were in for 10 hours which I thought should be enough time. Also, I don't have teflex sheets so I put them on aluminum so they stuck to it and were a pain to get off.
06-18-2007, 07:37 PM
Get some parchment paper, it'll work better than foil.
Crackers need to be flipped over, also and dried for a while. What was the temp. set on? I leave mine in for a couple of days after flipping them over off of the teflex (or parchment) and onto the mesh tray and let them get nice and crunchy.
Don't give up on them, though...try again but this time, use the parchment paper and dry until they are not wet or gooey even if you think they've been in there long enough...drying times can vary depending on the temperature of your environment, climate, where you live and if it's humid, etc.
Another tip, when making a recipe for the first time, always try and make half or even a quarter of it (if possible) so it won't seem like so much waste if you end up not liking it.
But as for the crackers already made, I'd just put them back in there and dry them longer. Once done, they're really good with almond butter on top or you can use for whatever you desire (mock salmon, salsa, etc.). And once you get used to making crackers, don't be afraid to play around with adding seasonings/spices that you think you might like in them...for example, if you like spicy, add some cayenne; if you like Mexican flavors, add chili powder and cumin; if you like Italian, use Italian seasoning, etc.
06-18-2007, 07:47 PM
hmmm, don't know, what kind of dehydrator do you have? I have an Exalibur and always start my crackers at about 125 degrees for an hour then turn them down - that helps give them a quick start (they never reach that temp before I turn them down). In the past I've used wax paper and that worked okay, but the teflex sheets are the absolute best, you can buy something like them at K-mart or Walmart in the baking section. Don't give up, those crackers are delicious, I make them all the time cause I've got to have something crunchy.:)
06-18-2007, 09:04 PM
Thanks ladies for coming so quickly to my rescue!
Rawkinlocs- The temp was set on 105 for 10 hours, but I never flipped. Good tip on making recipes. I just stuck them back in the dehydrator until they get crunchy- ill let you know how they come out.
Garden Granny- I have a 9-tray Excalibur. Thanks for the teflex advice, I have been looking to buy them on-line, but by the time shipping is factored in they are quite expensive... I'll check out the local Target. Thanks!
06-18-2007, 09:59 PM
Making crackers tommorow and I always use more raw garlic and onion than most recipies call for.;)
06-19-2007, 08:39 AM
I've also found that I do better using ground flax seeds - and the golden kind, rather than the dark ones. The full seeds as crackers make me gag.
06-19-2007, 09:43 AM
yes I love onion and garlic so that is a good suggestion,
and Beckla- I was wondering if I should grind them up first, the whole seeds are a bit much for me.
06-19-2007, 04:22 PM
I stuck the crackers back in overnight at 110 and they are MUCH better today. I have an inkling I will prefer them when the seeds are ground up, but I do like what I made. I would have tossed the batch if it was not for your responses! Thanks :)
06-19-2007, 08:24 PM
Just another suggestion.....
I soak the flax seeds for 8 hours which makes them really gooey of course, but they are also very soft, even after they've been dehydrated. Teflex works the best because after 8-9 hours or so (yes, 8 hours at 115 in my climate) you then remove them from the Teflex and then let the crackers dehydrate directly on the mesh grid, and then the air will be able to get to the crackers from the top & bottom. They will easily peel off the Teflex even though the mix is still damp. I've also used parchment paper which works okay too, but it does stick more.
I made some taco type crackers and those took almost 24 hours to get some crispness. This mix had fresh corn and red pepper so it was pretty damp when I started. Another flax cracker just had carrot pulp, carrot juice and flax and that still took 16+ hours (can't remember exactly).
They are worth all the trouble :p !
06-20-2007, 02:27 PM
I have to say I don't like the flax seeds either but since we need them for "glue" for most crackers I've discovered new ways to use them. The last ones I made I used 2 ears of corn, 1/4 (measured dry) soaked flax seed, a couple handfuls of sunflower seeds and some left over veggies...onions, bell pepper, and...who knows what! I use these for "tortillas". The combinations you can use are almost endless and they don't have to be made with all flax seed and everything doesn't have to be measured perfectly.:p You just need a little bit of seeds to keep the crackers together.
06-20-2007, 02:46 PM
I bought some flaxseed crackers and they were awful. They were made with the whole seed and are over powering in flavor. I was going to throw them away, but I might grind them up and use them for seasoning or something. They cost about 6.00 per bag. I bought 2 bags, and wish I would have only bought 1 bag to try them first. Live and learn.
06-21-2007, 11:40 AM
I echo Beckla's recommendation to use golden flax seeds instead of the brown ones.
Also, I would recommend you try some cracker/tortilla recipes where the contain a small amount of flax seeds and a balance of other interesting and yummy ingredients. There are some nice cracker recipes in Raw Food Real World.
As for the foil/teflex, etc., Rawkinlocs is right that parchment will work better than foil. If you're looking at something more permanent, I'm really happy with my silicone non stick baking sheets, which can be cut to shape for whatever dehydrator you have. They work great, they're durable, and no teflon.:)
06-21-2007, 04:06 PM
Yes, here is how I make my super-duper crackers.
1) Soak golden flax in water to create the "gel" - set aside
2) Take Soaked Sunflower Seeds (and/or Soaked Pumpkin Seeds). Blend in the vitamix with some braggs and/or water or lemon juice. Add to the flax gel. Stir.
3) If still not paste-like, add Ground flax and/or some whole sesame seeds.... by now it's pretty thick. I usually do ground and whole flax as I like the benefits of both.
4) Throw whole red onions, braggs/shoyu, and a head of parsley, etc, into vitamix. Add strong mixture to seed batter....or blend these with the water and seeds as you are putting it together.
When I make pizza cheeses and stuff and have leftovers, I freeze it now. I make my kitchen sink crackers from all the leftovers, like the eggless salad spread, tuna pate, and taco cheese dip. What do all 3 have in common? Flavor! I throw it ALL in. But staples are usually braggs, a whole head of parsley or so, and whole onions and whole bulbs of garlic.
Nutritional Yeast makes them cheesey/tangy. Very good in or on crackers.
I use leftover everything, the sky is the limit. Salad dressing, kraut brine, enchilada filling.... not much even, just whatever I have.
They take about 24 hours, easy. They are thick, large and better than anything on the market. Very good! Don't be afraid to super flavor them up.
If you don't do Braggs, use Celtic Sea Salt. :-)
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