Raw Living Foods Lifestyle Training - chiDiet.net

Storing Flax and Flax Crackers

Dear Steven Gibb,

Thank you for your email.

We have never done a study regarding storage for flax seed crackers, however, I can give you the following information for review:

• Whole flax seeds can be stored at room temperature for at least one year.
• Ground flax can be stored at room temperature for at least four months.
• Storing whole or ground flax in the refrigerator or freezer prolongs freshness.
• Whole flax seeds and ground flax are stable during storage. Researchers at Canada's Health Protection Branch and the University of Toronto tested the stability of flax by measuring the oxygen consumption of samples held in sealed tubes for 280 days (nearly 10 months) at room temperature. The samples used little oxygen, showing good stability during storage.

Storage stability was equally good for whole seeds and University of Manitoba and the Canadian Grain Commission confirmed the stability of flax during storage at room temperature. Even after storage for 128 days under conditions similar to those found in commercial bakeries, trained panelists could not detect flavour differences among slices of yeast bread made with ground flax and stored in paper bags with plastic liners for zero degrees and 128 days.

I'm sure you can store the crackers for a good time.

I hope this information is useful.

Yours truly,
Monika Haley
Executive Assistant

Carob Icing and Graham Crackers

from Healthy 4 Him, Recipes for Healthy Living

2 cups cashews, soaked in water for 2 hours and drained
1/2 cup carob powder
1/2 cup maple syrup

Blend all in the food processor and spread onto whole wheat organic graham crackers. If too thin add more cashews; if too thick, add more syrup.

Corn Chips

Corn Chips - from chiDiet.com

6 ears corn, removed from cob
1/2 yellow onion
2 cups sunflower seeds, soaked 6 hours and rinsed
1/4 cup water
1 1/2 T Braggs liquid aminos
1 t kelp powder

Process corn and onion in a food processor, using the "S" blade. Stop and scrape the sides; blend until smooth.

Add sunflower seeds and process until the mixture is well blended and the consistency of a batter. Add some water if the batter is too thick.

Add Braggs and kelp; mix well.

Using a teaspoon, scoop batter onto the teflex sheet of a dehydrator tray. Flatten with a knife into a flat round surface about 1/8" thick and 1 1/2" wide.

Dehydrate at 105 for 12 hours, then remove teflex sheet and turn chips over. Continue dehydrating for 10 - 12 hours, or until desired crispness is obtained. 

George’s Crackers – Papadam Style

2 Cups Flax Seeds (soaked)
2 Cups Almonds (soaked)
2 Cups Sunflower seeds (soaked)
4 Tbs. Bragg’s
1 Onion
Cayenne Pepper
Caraway seeds
Parsley
Dill Weed
Garlic
Or anything your heart desires

Blend
Dehydrate very thin