As a terrific addition to our delicious lunch (see previous post A Taste for the Wild: The Gathering), Julie made crackers and goat’s cheese from her own goats (how cool is THAT?), a fabulous combination. The recipe for the crackers came from Katrina Blair’s marvelous cookbook, Local Wild Life, Turtle Lake Refuge’s Recipes for Living Deep.
Spicy Flaxseed Crackers
3 lbs. flaxseed (soaked)
good water–3 cups for every 2 cups flax
2 inches fresh ginger
8 cloves garlic
3 T chili powder
3 T salt
1 tsp. cayenne pepper or
1/4 cup fresh local chili peppers
Soak your flaxseeds overnight or approximately 8 hours. The soak water can be used to blend the flaxseeds or it can be set aside to make lotion, shampoo or hair styling gel. Measure 2 cups of the soaked flaxseeds, put in a blender and add filtered water to the four-cup mark. It is approximately a ratio of 1 to 2 (flax to water). Blend until it gets creamy or the motor starts to sound stressed. Stop the machine before it gets any louder. The flax mixture will be mostly ground with some partial to whole seeds left. Empty contents of blender into pot and repeat until all flaxseeds are used up. From here, add your spices and, if desired, another seed or nut ground in the food processor. Once thoroughly mixed, we dry them on dehydrator trays. Spoon the final mixture onto teflex sheets with 9 round crackers per tray. Make each cracker 1/4 inch thick and small enough so they avoid running into one another. Place in the dehydrator at 115 degrees for about 8 hours. Once they are partially dried, you can flip them and they will dry in much less time. Feel free to create new kinds of crackers with the ingredients you have on hand.
Jeane here: Julie had made several variations on this recipe incorporating dried figs in one and several seeds in another. All of them were delicious.
Love to you all,