Mediterranean Flax Bread
I decided to make some flax bread/crackers to take camping at the last minute, so I had to make them from whatever I had in my kitchen (as usual). The difference, though, is that I actually recorded how much of each ingredient I used this time. This recipe requires use of a dehydrator, but you can always improvise with low-temp oven or outside in the hot sun! I don’t really have the authority to call this recipe “Mediterranean Flax Bread” since I’m not from the Mediterranean and neither is the bread. But “So Cal flax bread” doesn’t sound quite as fanciful, and I like my bread to be fanciful. Oh, and some of you may prefer to call them crackers, and that’s alright with me.
Step 1: Slice Shallots:
You can use onions or shallots for this. I had shallots on hand, so that’s what I used. Slice 1 1/2 cup of shallots. 1/2 cup will be processed, and 1 cup will be added in as slices. I cried like a baby when I sliced these guys. I had to leave the kitchen multiple times because I couldn’t see in front of me, which is dangerous when you have a knife so close to your fingers.
Step 2: Add to Processor:
Add the following ingredients into a food processor: 1 cup ground flax seed, 1/3 cup (heaping) raw sunflower seeds, 1/2 cup sliced shallots or onions, 1 1/2 Tbsp minced garlic.
Step 3: Process:
Process those ingredients with 1 1/4 cup filtered water until they look all mixed and ooey and gooey like this:
Step 4: Add Remaining Ingredients:
In another bowl, or in the processor with blade removed, mix in the following: 1/4 cup sesame seeds, 1 cup sliced shallots or onions, 1/4 cup whole golden flax seeds
Step 5: Add spices:
Okay, so you could combine this with the previous step, but I hadn’t thought that far yet. I decided to add a little sea salt and chili powder.
Step 6: Spread Mix:
This next step will depend on your dehydrator, or lack thereof. I have this old circular funky dehydrator (Thanks for the hand-me-down, Mom. I’ve made great use of it). I cut a piece of wax paper to fit the circular shape, then spread out the mixture thinly. If you don’t want to break it into irregular shapes later, you can score it now. That could make things easier later. Of course, I’ve never done that, so this is all postulation. If you don’t have a dehydrator, you could do the same thing on a cookie sheet, and place it in your oven on the very lowest setting. Or, if you live in Middletown or Redding, you could put it out on your porch in the summer in the 115-degree weather. Just don’t let the cookie pan burn you when you take it inside.
Step 7: Dehydrate:
Dehydrate for about 1 hour at 115 degrees. Check often if you’re using an oven, because you don’t want it to get too dry before flipping it. You will have a ridiculous time trying to get the wax paper off if it’s lost all the moisture. Believe me, I’ve tried.
Step 8: Flip it Over, baby:
After about 1 hour, flip it over carefully.
Step 9: Peel off Wax Paper:
Carefully peel off the wax paper. You’ll probably want to go slow and use one hand to hold down the bread mixture so it doesn’t break.
This is what it will (probably) look like once you’ve peeled off all of the wax paper:
Step 10: Dehydrate More:
Dehydrate for about 3-4 more hours, depending on how crispy you want it to be. When it’s finished, break it into cracker-sized or bread-sized pieces. This is where scoring it earlier would probably come in handy.
Step 11: Eat it!
Store the bread/crackers in the fridge when you’re not eating them. Serve with something delicious, like avocado, micro-greens, sea salt, and pepper! These also go really well with hummus. Mmmm mmm mmm.
1 1/2 cups sliced shallots (or onions)
1 cup ground flax seed
1 1/2 Tbsp minced garlic
1/3 cup (heaping) raw sunflower seeds
1/4 cup sesame seed
1/4 cup whole golden flax seeds
1 1/4 cup filtered water
Spices: sea salt, chili powder, or whatever you like!
Slice 1 1/2 cup of shallots. 1/2 cup will be processed, and 1 cup will be added in as slices. Process the ground flax seed, raw sunflower seeds, 1/2 cup sliced shallots or onions, minced garlic and spices, and the filtered water. I added a dash of sea salt and some chili powder. In another bowl, or in the processor with blade removed, add in sesame seeds, 1 cup sliced shallots or onions, and whole golden flax seeds, and mix well. Spread the mixture thinly on wax paper fit to your dehydrator (or cookie sheet if you don’t have a dehydrator). If you don’t want to break it into irregular shapes later, you can score it now. If you don’t have a dehydrator, you could place a cookie sheet in your oven on the very lowest setting. Dehydrate for about 1 hour at 115 degrees. Check often if you’re using an oven, because you don’t want it to get too dry before flipping it. You will have a ridiculous time trying to get the wax paper off if it’s lost all it’s moisture. Believe me, I’ve tried. About one hour, flip it over carefully. Dehydrate about 3-4 hours more.
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