Italian Crackers

These crackers are delicious served with a marinara dipping sauce.

Serves: 8Hands-on: 20 minutesTotal: 20 hours 20 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 2 cups flaxseed
  • ½ cup sun-dried tomatoes
  • 2 cups almonds
  • 4 Tbsp. lemon juice
  • 2 Tbsp. olive oil
  • 1 Tbsp. Italian seasoning
  • 1 tsp. kosher salt

Directions

  • Soak the flaxseed in 2 cups water for 8 hours. Soak the sun-dried tomatoes in 1 cup water for 2 hours.
  • Set aside the flaxseed. Using a food processor, blender, or heavy-duty juicer, process all the remaining ingredients into a batter. Pour the batter into a large mixing bowl and mix together with the flaxseed.
  • Spread the batter ¼-inch thick on dehydrator trays with nonstick sheets.
  • Start dehydrating at 145°F. After 2 hours, turn down the temperature to 110°F.
  • After 4 hours, remove the nonstick sheet and flip the crackers. Continue dehydrating for an additional 10 hours.

Recipe Information

Serves: 8

Ingredients

  • 2 cups flaxseed
  • ½ cup sun-dried tomatoes
  • 2 cups almonds
  • 4 Tbsp. lemon juice
  • 2 Tbsp. olive oil
  • 1 Tbsp. Italian seasoning
  • 1 tsp. kosher salt

Directions

  • Soak the flaxseed in 2 cups water for 8 hours. Soak the sun-dried tomatoes in 1 cup water for 2 hours.
  • Set aside the flaxseed. Using a food processor, blender, or heavy-duty juicer, process all the remaining ingredients into a batter. Pour the batter into a large mixing bowl and mix together with the flaxseed.
  • Spread the batter ¼-inch thick on dehydrator trays with nonstick sheets.
  • Start dehydrating at 145°F. After 2 hours, turn down the temperature to 110°F.
  • After 4 hours, remove the nonstick sheet and flip the crackers. Continue dehydrating for an additional 10 hours.

Nutrition Information

Nutrition Information
Amount per serving
Calories480
Total Fat40g
Saturated Fat3.5g
Cholesterol0mg
Sodium270mg
Total Carbohydrate22g
Dietary Fiber17g
Sugars3g
Protein16g