Use and Care Manual

*Garden Crackers

4 Cups Ground Golden Flax Seeds

2 Cups Carrot Juice (and leftover pulp)

2 Cups Water

4 Tomatos

1 Clove Garlic

1 Stem Green Onion

1 Tbsp. Dried Dill or Italian Seasoning

1 Tsp. Sea Salt

In a high powered blender combine the carrot juice, water, tomato, garlic green

onion, sea salt and dried seasonings until a puree forms. Add in ground flax seeds

and blend until thick paste forms. Place the carrot pulp (and any others you’d like

to add in up to 2 additional cups – beets, greens and celery taste great!) in medium

sized bowl and pour over flax mixture. Fold the mixture together using a spatula.

Spread over covered dehydrator tray at ¼ inch thickness. Dehydrate at 115 degrees

for 12 hours or until crunchy. These should be dry completely through. For best

results score the crackers with a knife prior to loading dehydrator to create the

desired shape. (Square, rectangle, triangle) Store in an airtight container. Makes 2

trays.

*Basic Flax Crackers

4 Cups Soaked Flax Seed

2 Whole Roma Tomatos

2 Tbsp. Dried Basil

1 Clove Garlic

1 Tbsp. Sea Salt

2 Cups Sliced Tomato

Soak flax seeds 4 hours until they are nice and sticky. In a blender blend the toma-

to, sea salt, basil and garlic. Toss this mixture and the flax seeds with the sliced

tomato until a thick mixture of seeds and vegetables has formed. Using a spatula

spread over dehydrator tray at desired thickness (1/4-1/2 inch) Dehydrate at 115

degrees for 14 hours until dry all the way through. You may flip the crackers ½ way

through drying to speed up drying time. Makes 2 trays of crackers which can be

saved in an airtight container indefinitely.