Raw flax cracker snack

Thai Flax Crackers
Makes 3 trays of crackers

1 cup flax seed
2 cups flax meal*
2 cups tomatoes
1 cup (1 to 2 medium) carrots
1 yellow bell pepper
1 cup fresh coriander (cilantro)
2 tbsp lime juice
2 tbsp tamari
2 tbsp cumin
1 tbsp ground coriander
1 cup broccoli florets
1 cup spinach
1/4 cup fresh mint
2 shallots
1 tbsp chili powder
2g kafir lime leaves (15 medium sized leaves)
2 tsp salt

*Flax meal is flax seed that has been ground fine in a coffee grinder or blender.

Place the flax seed and the flax meal in a large bowl and set aside
Thoroughly grind all remaining ingredients in a food processor.
Transfer the mixture to the bowl with the flax seed and mix in by hand.
Spread the mixture thinly over 3 non-stick dehydrator sheets and dehydrate for 3 to 4 hours at 105 degrees F. By this point they will be dried just enough to peel off the non-stick sheet, cut them into individual crackers on a chopping board, and return to the dehydrator overnight or for up to 24 hours so they are completely dry. Store in a sealed container at room temperature for up to 2 weeks. Recipe by the RAWCHEF.com

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