Brine Crackers

These versatile crackers are a delightful gluten-free, raw, and vegan treat that can be customized to suit your preferences. They are a variation of the Brine Crisps recipe, offering a different consistency while still capturing the flavors of the fermented brine used. Cut into small squares, these crackers hold up well when paired with spreads, making them a perfect addition to your snack platter or as a base for dips. The flavors of the crackers are influenced by the specific fermented brine used, allowing for a wide range of taste experiences. Whether you opt for New York Deli–Style Pickle, Kimchi, or Curtido flavors, these crackers will elevate your snacking game.

Yield: 1 pound crackers 

INGREDIENTS:

• ¾ pound flax seeds (a mix of brown and golden is nice)
• ¼ pound almonds
• 1 quart fermented brine

INSTRUCTIONS:

1. In a bowl or container with a lid, mix the flax seeds, almonds, and fermented brine. Allow the mixture to soak for 12 hours, stirring occasionally if possible.
2. Transfer the mixture to a food processor and blend until a uniform consistency is achieved.
3. Spread the mixture evenly on dehydrator tray sheets, following the instructions provided in the Brine Crisps recipe mentioned earlier.
4. Set the dehydrator temperature to 103°F (39°C) or below.
5. After 10 to 12 hours, check the crackers for dryness. If they are mostly dry, flip them over to ensure even drying and continue dehydrating for an additional 1 to 2 hours.
6. Transfer the dried mixture to a cutting board and cut it into the desired size for your crackers.
7. Store the crackers in an airtight container. They will remain fresh for several weeks.

CRACKER TIPS:

• Flip your crackers or crisps over when they are still slightly sticky but mostly dried to ensure both sides dry evenly.
• Consider using a dehydrator with a thermostat and timer for optimal results in terms of even drying and preserving the raw enzymes.
• If using a household blender instead of a food processor, process the mixture in small batches and transfer to a large bowl as soon as the blades struggle to process everything evenly.
• If using a Champion-style juicer, make sure to use the blank attachment instead of the juicing screens to push the mixture through.
• The yield of the recipe will match the amount of seeds used. Starting with 1 pound of seeds mixed with a quart of brine will result in slightly over 1 pound of crackers.
• Feel free to replace the almonds with walnuts for a different flavor profile, though the texture may be slightly oilier.
• Experiment with different brines, such as beet, dill pickle, various krauts, kimchi, or your own unique combination, to create a wide range of flavors.
• If you don’t have enough brine for the recipe, you can supplement it with unchlorinated water. The flavor will be more subtle but still delicious.

Embrace the versatility and flavor possibilities with these Fermented Brine Flaxseed Crackers. They are a healthy and satisfying snack option that will keep you coming back for more. Enjoy the process of creating unique flavors by using different brines, and savor the taste of these gluten-free, raw, and vegan crackers.