Sesame-Ginger-Nori Flax Crackers
Crunchy flax crackers are a fun way to sneak anti-inflamatory, mood-boosting omega-3 fatty acids into your regular diet. This version includes all of my favorite Asian flavors – roasted sesame, ginger, garlic, tamari, and nori. The nori is added at end of the recipe and adds a briny oceanic flavor to the spice mixture. Omit the nori if seaweed isn’t appetizing to you, but know that it has an acquired taste that is extremely satisfying! The volatile polyunsaturated oils in flax have an extremely low smoke-point (225 degrees F), so check that the temperature on your food-dehydrator is accurate before starting.
1 cup flax seeds
½ cup flax meal (ground flax seeds)
½ cup clean water (well, spring, or filtered)
4 tablespoons roasted tahini paste
3 tablespoons lemon juice
1 tablespoon + 1 teaspoon toasted sesame oil
2 teaspoons gluten-free tamari sauce
1 teaspoon raw, local honey
2 teaspoons finely-grated fresh ginger
2 medium cloves garlic, pressed through a garlic press
¼ teaspoon finely-grated, organic lemon zest (about 1 medium lemon)
¼ teaspoon ground white pepper
1 sheet toasted nori (optional)
Line a food-dehydrator tray with parchment or wax paper. Cut a second sheet of parchment or wax paper roughly the same size. In a medium bowl combine the flax seeds, flax meal, and filtered water. Use a wooden spoon to stir until evenly combined. Set aside for 10 minutes to let the water soak into the seeds. Add the tahini paste, lemon juice, sesame oil, tamari, and honey. Add the ginger, garlic, lemon zest, and pepper. Mix until the ingredients are well combined, about 1 minute. Fold and crumble the optional nori into flakes about 1/2-inch wide. Add the crumbled nori to the dough. Mix until it is incorporated.
Scoop the dough onto the parchment-lined food-dehydrator tray. Lay the other piece of parchment paper over the top. Working through the paper, use your hands and a rolling pin to shape the dough into a slab about ¼-inch thick. Trim any thin or uneven edges and press them into the center of the slab. Gently peel off the paper. Use a butter knife to lightly score the crackers into 16 equal pieces.
Dehydrate at 115 degrees F until the crackers become pliable, about 12 hours. Cut or break along the lines. Flip the crackers over and return to the dehydrator. Dehydrate until crisp, about 12-18 more hours. Store tightly covered, at room temperature for up to 4 days.