Ingredients for Raw Flax Tomato Crackers Dehydrated
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How to Make Raw Flax Tomato Crackers Dehydrated
- Preheat your dehydrator to 115°F (46°C).
- In a medium bowl, combine flaxseed meal, tomato powder, and spices. Mix thoroughly.
- Gradually add water, mixing until a dough forms. The dough should be slightly sticky but manageable.
- Transfer the dough to a lightly oiled surface. Roll the dough very thinly (about 1/8 inch thick) using a rolling pin. The thinner the crackers, the crispier they will be.
- Use a pizza cutter or knife to cut the dough into desired shapes and sizes.
- Carefully transfer the crackers to the dehydrator trays, ensuring they are not overlapping.
- Dehydrate for 5-7 hours, or until completely dry and crispy. Check periodically and rotate trays for even drying.
- Once cool, store your crackers in an airtight container for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
3g
Fat
1g
Carbs
1g
