I
used juiced vegetables instead of plain water to soak the seeds, and I
laid down a layer of super thinly sliced tomato and onion on teflex
sheets, and then spooned the flax seeds over them. Soaked flax seeds are
very gelatinous and goopy, sort of like cake batter - you spread them on
thickly and they look very peasanty and "handmade" when they're
done - I love the way they look!
1 lb golden flax seeds
1carrot
1 thin slice onion
1 thick slice tomato
1 thick slice red pepper
Celtic salt and maybe some pepper - to taste
one tomato sliced super thin
one onion sliced super thin
I juiced the 4 veggies with some water and the salt, and soaked the flax
seeds in it for 8 hours, adding more water when needed. I also added some
of the veggie pulp to the flax seeds, because I like the way it looks. I
laid the thin slices of onion and tomato down on teflex sheets, and spread
the flax seed on top. Dehydrated it at 105 for about 12-13 hours, and then
turned the sheets upside down and peeled the teflex off, and continued
dehydrating until the veggie slices were dry.
I think you could speed this up quite a bit by dehydrating the veggie
slices separately first, and then adding the flax seed and dehydrating
again.
PS - remember to chew the crackers really well, like you should! All of
the benefits of flax seeds can't be assimilated unless they're ground,
either by mills, or teeth!
- from RawFoodSupport.com
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