SEEDED RYE

 
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Recipe & Photo by Sophie Mackenzie WHOLEHEARTED EATS

AUTHOR NOTES

This is a take on a heavy rye bread, but completely raw, and free of any flour. These crackers are made in the dehydrator, but if you don’t have a dehydrator, there is no need to fear. Simply dry these crackers in the oven with the temperature turned as low as possible and the oven door slightly cracked (drying time will vary).

SERVES:  Makes a lot

PREP TIME:  5 Minutes

COOKING TIME:  8 – 10 Hours

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free

INGREDIENTS 

  • 1 cup Ground Flax

  • 1/4 cup Whole Flax

  • 1/3 cup Sunflower seeds

  • 1/4 tsp Sea Salt

  • 1 Clove Garlic

  • 1 tbsp. Raw Cacao

  • 1/4-1/2 tsp Mustard Seeds

  • 1/4-1/2 tsp Cumin Seeds

  • 1/8 tsp Caraway

  • Water to thin

 EQUIPMENT 

Dehydrator

DIRECTIONS

Mix all ingredients together with about 1 1/3 cups water or enough to make a batter. Let mixture sit for about 5 minutes so that the flax can absorb the water. Add more water if needed. Spread on a parchment lined dehydrator tray and dehydrate at 40 C (105 F) for 6-8 hours until dry and crisp, but not crumbly. Break into desired sized pieces and store in an airtight container.

*Dehydrating time will vary depending on weather, humidity, etc. Try and check them regularly for best results.

 
Stacey Christie