Vegetable crackers assortment

Ingredients for 1 servings:

• 1 bag of golden linseed or brown linseed
• 1 cucumber(s)
• 1 bell pepper(s), red
• 2 m.-sized carrot(s)
• 1 m.-sized onion(s)
• 2 garlic cloves
• 2 handfuls of tomatoes, dried
• 2 tbsp vegetable stock powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 hours; Total time approx. 15 hours 45 minutes

Finely grind the flaxseed in a food processor. Be careful when grinding; only run the blades briefly, otherwise the ground flaxseed will get warm or even too warm and will no longer be considered raw. Grind the flaxseed immediately before use. Place all other ingredients in the container of a high-performance blender (Vitamix or Thermomix) and puree everything, then add the ground flaxseed and mix. Place the mixture onto trays of a dehydrator lined with baking paper and dry at a maximum of 40 degrees Celsius for about 2 days. Remove the paper occasionally when the crackers begin to separate from the paper. If you don’t absolutely need them raw, you can also dry them in the oven by leaving the oven door slightly ajar and wedge a wooden spoon between them. Drying takes about 10-20 hours, but it’s worth it. Note from Chefkoch.de: Because flaxseed contains a relatively high amount of cadmium, the German Federal Center for Nutrition recommends consuming no more than 20 g of flaxseed per day. Daily consumption should be divided accordingly.