HERB & ONION FLAX SEED CRACKERS (R, V)
Regina Thomas Dillard
[Note: Dehydrator Required for this recipe]
3 Large Onion, peeled and thinly sliced
1 1/2 Golden Flax Seeds
2 c. Water
1/4 c. Nama Shoyu raw soy sauce
3 T. Olive Oil
1/4 tsp. ground black pepper
2 T. each Fresh Chive, Parsley, Rosemary
In a mixing bowl, combine flax seeds and water. Allow seeds to fully absorb water.
In a separate bowl, combine onions, black pepper and soy sauce and olive oil. Marinate for 30-45 minutes.
Combine flax seeds to onion mixture. Combine well.
Add fresh herbs. Mix well.
Remove 2 trays from dehydrator. Place a dehydrator sheet on each tray. Divide mixture between both trays, spreading evenly with a 1/4" thickness. Place trays into dehydrator rack. Temperature: 116 Degrees F. Timer: 18- 24 hours.
To check for doneness - Crackers will be crisp upon breaking. Use sharp knife to cut crackers into desired shape or use hands to break apart for "rustic" crackers.
Approximately 6-8 Servings
FLAXSEED BUCKWHEAT FLATBREAD (R, VG, ALK)
Regina Thomas Dillard
2 c. Buckwheat Flour
1/2 c. Ground Flaxseeds
4 T. Psyllium Husks
1/2 tsp. Salt
1 1/2 c. Water
(Optional) Garlic and Herb Flatbread:
Add 1 tsp. garlic powder, 2 T. dried chives, dried oregano and dried rosemary to dry ingredients.
In a medium bowl, mix buckwheat flour, ground flaxseed, psyllium husks and salt.
Add water, a small amount at a time, until ingredients are well combined. The dough will be slightly wet and sticky, which is expected.
Place dough mixture in a warm spot on counter, cover with kitchen towel and allow to rest for 45 minutes to 1 hour. The longer the better.
Divide dough into 6 balls (6" flatbread), or 12 balls (4" flatbread).
Preheat griddle or non-stick skillet. (Do not use oils; pan should be dry)
Dust rolling surface with flour. Rolls each ball in flour until the balls are well coated and less sticky. Use additional flour to dust rolling pin.
Begin flattening each ball into flatbread using you fingers. Continue flattening by using rolling pin. Roll from the center to the edge. Make a quarter turn and repeat until you have achieved a 6" round, 1/8" thick circle.
(Note: If dough balls remain sticky, dust with a little flour on each side for easier rolling)
Cook bread 3-5 minutes on each sides or until golden brown. You may notice brown spots as the flatbread cooks, which is expected.
Store in airtight container in refrigerator up to 1 week or in freezer for 2 weeks.
To reheat, warm in dry skillet for 1-2 minutes each side.