Food Friday: Friggin' Flackers

Vata confession: I love crackers. I love anything dry, crunchy, and snackable. Basically things that induce more vata. But during a pitta flare-up, I allow myself to be free as a flame and eat whatever I want. Does this make me a bad Ayurvedist? In any case…

I’ve been developing and perfecting (read: pitta-ing) my flacker recipe for a while now. This was a food that didn’t come naturally to me. First, I learned that I can’t just make “kitchen sink” flackers and expect them to taste good. The process of dehydration concentrates all of the flavors of your ingredients, so keep that in mind when spicing. Don’t use too much bitter spice. Secondly, an offset spatula is crucial for establishing even, level crackers that dry evenly. And that’s pretty much it.

Which dosha is this dish for? Kaphas for sure ;) Oh and pittas as well!

Spiced Flackers

Mix together in high speed blender:

  • 1 cup water

  • 1 tomato, chopped

  • 1.5 cup carrots, chopped

  • 1/2 cup flax meal

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp smoked paprika

  • 1/2 tsp salt

  • 1/4 tsp black pepper

Combine in large bowl with:

  • 1/2 cup flax seeds

  • 1/4 cup cumin seeds

  • 1/4 cup sesame seeds

  • 1/4 cup other seeds of choice (I like chia seeds and sunflower seeds)

If mixture is too thick, then add more water. If mixture is too thin, then add more flax meal.

Dehydrate on non-stick sheets in dehydrator for 7 hours at 110°F, removing non-stick sheets, flipping over, and dehydrating for another 2 hours. If using oven, then bake at 200°F on parchment lined trays for 2 hours, flipping over, and baking for another 1 hour.

Some notes:

  • Dehydration and bake times vary, depending on how thin and liquidy your batter was. This is why it’s best to “bind up” as much liquid as possible using more flax and/or chia seeds.

  • Get creative with your spices. Make a “taco” flacker using cumin, chili, garlic, onion, oregano, and paprika! Make an “Italian” flacker using basil, parsley, oregano, thyme, and/or marjoram! The possibilities are endless!

  • Use different vegetables as your base. I use carrots here, but you can also use sweet potatoes or kale or * gasp * beets!

  • To make this more vata-friendly, eat with creamy hummus, guac, or pair with soup!

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