Raw Flaxseed Crackers with Chunky Guacamole and Micro-greens

This snack is summer in a bowl and yet, the creaminess of the guacamole combined with the cayenne pepper makes it surprisingly warming in the winter. Either way, it is comforting all the way around.

I like to eat it mid-day, sitting by the window, watching the birds flit about outside.

The addition of micro-greens not only elevates the dish from snack to elegant treat, but also packs an additional nutritional punch.

Chips and dip, you have been put on notice!

Snack better.

Raw Flaxseed Crackers with Chunky Guacamole and Micro-greens

• CourseCondiments/Mixes, Snacks
• CuisineRaw, Vegan

Servings Prep Time
2dozen 1hour
Cook Time Passive Time
9hours 10hours
Servings Prep Time
2dozen 1hour
Cook Time Passive Time
9hours 10hours
Ingredients
Raw Flaxseed Crackers

• 
  2cups
  
  brown or golden flaxseeds
• 
  2 ½cups
  
  water
• 
  2tablespoons
  
  tamari

Chunky Guacamole

• 
  3medium-sized
  
  avovadoschopped
• 
  1tablespoon
  
  lime juice
• 
  1teaspoon
  
  sea salt
• 
  1clove
  
  garliccrushed
• 
  1dash
  
  cayenne pepperoptional
• 
  2
  
  Roma tomatoesseeded and diced
• 
  1/4cup
  
  red oniondiced
• 
  2tablespoons
  
  cilantrochopped

Instructions
Raw Flaxseed Crackers

1. 
   Soak the flaxseeds in the water for 1 hour or until the liquid is absorbed.
   
2. 
   Add the tamari and mix well.
   
3. 
   Divide the mixture between 2 dehydrator trays lined with nonstick sheets.
   
4. 
   Spread the mixture evenly over the entire tray using an offset spatula. Dry at 145°F for 1 hour.
   
5. 
   Use a spatula to score into desired-size pieces and dry at 110°F for 6 hours.
   
6. 
   Flip onto a mesh dehydrator tray and dry for an additional 2 hours or until dry and crispy.
   

Chunky Guacamole

1. 
   Place the avocados, lime juice, sea salt, garlic, and cayenne in a medium-sized bowl and mash with a fork.
   
2. 
   Add the tomatoes, red onion and cilantro and combine gently.
   
3. 
   Adjust the flavors if you prefer more salt or spice. Serve with flax crackers or celery sticks or add a scoop onto a salad.
   

Recipe Notes

The crackers will keep for 1 month in an airtight container.

The guacamole will keep in the refrigerator for 2 days.

To store guacamole, lay a piece of parchment paper so it sits right on the guacamole, eliminating all air exposure. It is also helpful to keep an avocado pit in the dip for freshness.