Fermented Crackers

If you are looking to add extra fermented products into your diet, this is a great addition! Fermented crackers that you can snack on with other fermented foods throughout the day. This recipe came to us from Jeuleine in The Gut Health Gurus Facebook Group! (Note: you need a good high speed blender and dehydrator oven for this recipe. Yields 18 crackers)

Ingredients:

- 2 cups flaxseeds (ground in either vitamix blender or coffee mill!)

- 1 cup purified water

- 1 large onion

- 3 stalks chopped celery

- 4 cloves chopped garlic

- 2 tomatoes

- 1 teaspoon caraway seeds

- 1 teaspoon coriander seeds

- 1 teaspoon salt

Method:

Blend together the water, onion, celery, garlic, tomatoes, caraway seeds, coriander seeds, and salt.
Mix ground flaxseeds into the blended mixture by hand, in a large bowl. The dough consistency should be thick and sticky.
Cover the dough with cheesecloth or a towel and let sit at a warm room temperature overnight to ferment slightly. If a more sour taste is desired, ferment for up to two days.
Using a spatula, spread on nonstick dehydrating sheets. Divide into squares of desired size.
Dehydrate at 142 degrees for the first hour. Then lower heat to 108 degrees and dehydrate 16 hrs on one side, turn and dehydrate on the other side for 4 hours (this is for softer crackers.)
For crispy crackers, dry for 20 hrs. Keep crackers refrigerated!