Flax Chips & Salsa Salad
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2 cups flax seed filled to 4 cups with water
1-2″ ginger root peeled and chopped
3 small cloves garlic chopped
Process garlic and ginger with some of the gooey flax gel in the food processor. Mix all ingredients in a bowl with a spatula.
Spread mixture 1/4″ thick or thinner on parchment paper in dehydrator.
Dehydrate at 105 until crispy, about 6-12 hours.
Makes 3 trays of cracker in the Excalibur Dehydrator.
Flax Chips N’ Salsa Salad
Made a traditional salsa, then added extra chopped dandelion greens, arugula, cilantro, and garlic to make it greener. Served with Asian Guac.
2 avocado
1 lemon peeled
2 T tamari
Blend until smooth.
Garnish with paprika
