Chipotle Flax Crackers

Crunchy flax crackers with a smoky mexican flavour.

Chipotle Flax Crackers

• 2C Flax Seeds Soaked in 1.5C of water (2-4hrs) - flax will soak up the water and become jelly like this is what you want.
• 1C Corn (or you can use another cup of flax)
• 1Red Pepper chopped
• 1 Tomato Seeded and chopped
• 1-2 Chipotle Pepper (one if large, two if small) soaked in 2C water overnight - take off tops and chop small after they are soft - keep soak water

Place all ingredients in to food processor (including 1C of chipotle pepper soak water). Process until well blended. Should be pourable but thick. Spoon onto teflex dehydrator sheets and spread thin with a spatula (about 1/4 inch thick). Dehydrate for 5hrs then score into squares - return to dehydrator for another 3hrs. After about 8hrs flip crackers and remove from teflex sheets dehydrate until crunchy - around 12hrs. Drying times will depend on where you live. I keep a sample cracker on the corner of my sheets in the dehydrator - I break a piece off every few hours and sample it until I am satisfied with the texture.