- 500 grams organic flaxseeds
- 250 grams water
- 3 carrots large, chopped into chunks
- 3 stalks Celery chunked
- 1 Onion, medium, peeled quartered
- 4 cloves garlic peeled
- 2 tomatoes, quartered
- 1 teaspoon caraway seeds, whole optional
- 1 teaspoon cumin seeds, whole or spices of choice
- 1 finely ground Celtic sea salt or Himalayan crystal salt
- 70 grams naturally dried raisins preservative free if possible
- Place Flaxseeds into TM bowl and mill for 10 seconds on speed 9. Set aside in a bowl.
- Place carrots, celery, onion, garlic, tomatoes (if using with soaking water if using Sundired) and raisins into TM bowl and pulverize for 20-30 seconds on speed 8.
- Add water, seeds and salt and mix 10 seconds on Speed 6 making sure all ingredients are wet.
- Add ground Flaxseeds into TM bowl and mix 10-20 seconds on Speed 5 ensuring all ingredients are wet well. If mixture is too dry add more water. If mix is too wet allow to stand for a 10-15 minutes for linseeds to thicken up. Mixture needs to be thick and spoonable.
- If you have a dehydrator with teflex sheets, spread about 2.5 cups of mixture onto sheets, ensuring that mixture is about 1.5-2cm thick. Neaten edges with spatula and when all mixture is spread out dry on about 45°C (about 105°F) for about 12 hours. Seeds or spice mixes like Dukkah can be pressed onto surface if desired.
- When dry but still pliable cut into serving size pieces and place back in dehydrator just on mesh sheets until dried to your liking. If completely dry store in airtight containers. If still left pliable store in airtight containers in fridge.
If using an oven, spread about 2.5 cups of mixture onto Baking tray lined with good quality baking paper. Leave about 2-3 cm edge free around paper. Dry for about 12 hours in oven set to about 50°C. Place a wooden spoon in between door to leave slightly ajar during the drying process to allow steam to escape. Dry as in step 5.
Can be enjoyed with sweet or savoury toppings, dips, etc. A great grain free alternative to crackers and very healthy.
This recipe is from the Thermomix recipe community, a great place where people share their love of cooking using their Thermomixes.