May’d me smile on May 28 – a real hug from someone who loves you. Some of you already know that I met up with an ex-boyfriend for lunch today who I haven’t seen in over two years. I’m a hugger and really enjoy them from all of my friends and family. But a real, strong hug, from someone who loves me just makes me feel grounded and whole. I had a hard time deciding to go, but the hug and the salad (from Urban Herbivore) were worth it.
Now, on to something for you. Well, for one of you in particular. Barbi had asked me about flax crackers in the past and how to adapt recipes for oven baking. So, let’s get to the flax.
As I’m sure you all know, flax seeds are an amazing source of Omega 3 fatty acids and should be consumed as a regular part of a healthy diet. Flax crackers are a fun alternative to simply adding flax oil or ground seeds to your meals. I wanted to share both a sweet and savoury version for you to try. The great thing about flax crackers is that the basic recipe is perfect for creating your own flavour variations. I make a curry version with a little tumeric and ginger, an Italian one with sun-dried tomatoes and fresh basil, the possibilities are limited only by your imagination (and access to ingredients of course).
Puree the flax and soak water (because, seriously, there is no separating them at this point) in your food processor until almost smooth. Add in the dates, cinnamon and salt and puree until no date chunks are visible. Distribute the batter evenly across 3 Telfex-lined dehydrator trays. Spread as thin as possible. Heat at 110 degrees for six hours. Flip the sheets and peel off the Teflex. Continue to dehydrate until you get a crisp cracker – about 8 hours.
Add the flax seeds and meal to a large bowl. Combine the other ingredients in a food processor and process until a smooth paste develops. Add the paste to the large bowl and stir to combine. Distribute the batter across three Teflex-lined dehydrator trays and spread as thin as possible. Heat at 110 for six hours. Flip the sheets and remove the Teflex. Continue heating until a crispy, crunchy texture is achieved (about 8 hours)
If you don’t have a dehydrator: I suggest setting your oven to its lowest temperature – mine starts at 170 degrees. I spread the batter on a silpat lined baking sheet lined, as thin as you can (an off-set spatula is the ideal tool here). I bake the crackers for 2 hours and then flip them and bake for another 2 hours. Then I turn off the oven and let the crackers cool inside. The texture was a little softer than those made in the dehydrator but could have been crispier if I had left the oven door ajar using a ball of tinfoil. I have done this in the past and found that it creates a much crunchier cracker because it allows the steam to escape.
You can snack on these crackers by the handfull or dip them into your favourite savory spread.
I helped teach a cooking demo last night at Whole Foods Market on healthy Thai food (all vegan of course). We made salad rolls (red coconut curry, jasmine rice and fruit salad) and I had a lot of ingredients leftover. So, tonight I tossed together a little Taste of Thai salad.