I made these tasty Raw Banana Flax Crackers for two reasons. First because we had an over abundance of bananas and second, because I was looking for raw dehydrator recipes I could make given the ingredients I can find here.
When we moved in to our house a year and a half ago one of the first things I saw was the perfect place to plant bananas. We planted 5 trees, “sugar banana”, the small sweet variety. These five have sent up many daughter and grand daughter plants so that now we have about 30 plants. It takes about a year for a tree to produce a harvestable bunch. You get one bunch per tree and then it dies.
The first two bunches ripened at just about the same time leaving us with an over abundance of bananas. They taste so good! Nothing like the bananas we use to eat in the US. We have three more bunches at various stages of growth now.
The recipe book that helped me the most when I was first learning how to make raw food what Living on Live Food by Alissa Cohen This book is packed full of a wide variety of recipes.
Alissa recommended trying a lot of different things to discover what you like and to learn the various skills and techniques that are used in raw or living food cuisine.
I though it was time to revisit it now because as I work on figuring out what to make given the ingredients available to me here. I found this super easy recipe in Alissa’s book.
It only needs three ingredients. Just banana, orange juice and flax seeds. Soak the flax seeds, blend everything together and dehydrate until chewy crisp. They are great with peanut butter or even banana slices.
I also dehydrated a bunch of sliced bananas to make banana chips.
I think this is a great living food recipe for kids, for snacks on the go and to satisfy your sweet tooth.
The Recipe
- 2 cups flax seeds
- 2 cups water
- 3 bananas or 6 small sugar bananas
- 2 medium oranges juiced
- Soak flax seeds in the water for at least 4 hours
- Add bananas and orange juice to your blender
- Blend until smooth
- Add flax seeds and blend well
- Spread batter on a dehydrator sheet. (Use a teflex sheet if the batter is runny)
- Spread it out very thin, about ⅛ inch thick
- Dehydrate at 105-110 degrees for 5-7 hours
- Flip (remove teflex sheet if used) and dehydrate for another 5 hours or until
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Q:-WHY Y ARE USING DARK FLAX SEEDS INSTEAD OF BLOND ONES AND WHY SOME ONE HAS TO EAT SO MANY FLAX SEEDS??
Antonis I use dark flax seeds because that is what I can get here. Both types are good sources of fiber and omega 3 and other nutrients. Raw breads and crackers are often made with flax instead of other grains. You don’t eat that many at a serving so you’ll probably only get a few tablespoons at most which is what is often recommended.