Does anyone dislike dehydrated flax?

[Bananaboat]

I'm fine with it in smoothies or small amounts in recipes, but when it comes to a recipe heavy on flax seed (ground or whole) I feel like am chewing on hay (lol) and it leaves a gross aftertaste!

Does anyone have a good substitute that I could use in place of flax in things like crackers and bread?

Thanks!

[raweater]

Are you using brown or golden flax seeds? Brown ones aren't really gornw for human consumption and don't taste too good. I LOVE the taste of golden flax seeds, very similar to breads, bran cookies, something like that. They look much better also, I would never go back to brown flax.

[Bananaboat]

It doesn't say on the pkg. if it is brown or golden...they just say "whole & ground raw flax".

How can I tell the differance between brown and golden??? Are they that distinct in colour?

[lanettasmouse]

yea pretty much, brown is brown and golden is a golden color.

[subbacultcha]

I don't like flax crackers because of the way the flax goes all gooey in my mouth. Eww!

[deberaw]

I don't like them either...bleh:eek: ! I make crackers now out of soaked/spouted kamut or spelt or both, then dehydrate them and grind them....to this "flour", I add some water; enough to make a dough, a bit of salt, can add olive oil too, but lately I've been leaving it out. Then make little cracker patties and dehydrate again....I'm really happy with this...taste very "crackerish"...they can be made sweet by adding honey too....I've also topped them with a seasoned sea salt....yummmmm!

[deberaw]

...but I loooove ground flax in things like: banana/vanilla smoothie....yummmm

[raweater]

I wanted to add: I've never liked any flax crackers much, but I do like flax based breads like Ani's bread and I have a recipe for apple cinnamon bread that's based on ground flax seeds and it's really good.

[subbacultcha]

Yeah, I like some flax recipes, just not the crackers. I quite like the taste of golden flax, I love Ani's pancake recipe (but I make it with less agave or it's way too sweet) and that basically IS just flax. It's just the flax crackers because they are effectively whole flax seeds they go so soggy when you bite them!

[Bananaboat]

Thanks everyone for your suggestions. I appreciate them.

Funny, like you Subbacultcha, I like Ani's pancakes (with less agave) too. And you're completely right...it's all flax seed.

I guess it is just something about dehydrating it that makes me gag. I find the same type of aftertaste when corn (raw, of course) is dehydrated into a cracker as well. I don't know what it is, but I always end up throwing out what I make or feeding it to my family (lol)!

I will definately take everyone's suggestions and see if I can make some yummy alternatives!

Thanks!

[kyrie]

Your problem is probably that you are not dehydrating at a high enough temp, so when you dehydrate your food is probably going rancid, and that rancid taste is what you are experiencing. I would recommend if you live in a very humid area, turn your dehydrator up to 125 to even 130 degrees for the first 1 to 2 hours, and then bring your temp down to 115 to 110 degrees, depending of course on how much liquid is in your recipe.

This is especially the case with recipes like Calzones or pop tarts etc.

Good luck.

Carla.

[earth_sista]

Are you using brown or golden flax seeds? Brown ones aren't really gornw for human consumption and don't taste too good. I LOVE the taste of golden flax seeds, very similar to breads, bran cookies, something like that. They look much better also, I would never go back to brown flax.

oh really? where did you get this info from? i've always thought gold and brown flax taste exactly the same and digest the same, as well.

[raweater]

There is information online if you search brown golden flax. I haven't had brown flax in years so I don't remember the taste difference.

They are WAY more appealing in color also, I just don't like the brown flax color, the golden ones look incredible next to the brown ones, and makes nicer looking recipes.

[justinesmith]

I cannot stand flax. Any of it. I use sprouted buckwheat in my crackers and they come out really crackery. I also have a recipe for cinnamon raisin bread that is RIDICULOUSLY RAWSOME (just ask Ms. Shine72) and it is nut based and generally doesn't make it out of the dehydrator before it's gone. Put it in the dehydrator four hours before bed, flip after four hours and in the a.m. you have warm bread for breakfast. Well.... I'm off to make some now cuz after talking about it, I want some. :p

[Holli]

I cannot stand flax. Any of it. I use sprouted buckwheat in my crackers and they come out really crackery. I also have a recipe for cinnamon raisin bread that is RIDICULOUSLY RAWSOME (just ask Ms. Shine72) and it is nut based and generally doesn't make it out of the dehydrator before it's gone. Put it in the dehydrator four hours before bed, flip after four hours and in the a.m. you have warm bread for breakfast. Well.... I'm off to make some now cuz after talking about it, I want some. :p

Justine:

I'd love that recipe. I tried making a cinnamon raisin bread with sprouted wheat berries (it may be in Alissa's book, I can't remember now) and it tasted okay, but nothing like you're describing. It was too grainy...

[tvillemom]

Recipes!!! I really want to try the spelt/kamut crackers also. How long does it take to sprout them???

[rawererin]

YES! the brown ones I had ground made my chips very bitter, and for some reason I hate hate hate flax crackers with the whole seeds, it's just a weird texture to me, I'm going to try grinding golden flax seeds for flax crackers to see if I like them then.