These crackers are a big range of food ideals. I love that I can use raw grains straight from my friend's Saskatchewan farm. I love that his bestfriend's tomatoes are in the mix along with an onion from another friend. I love that they are storable, and shippable. Tyler Harlton, who's dad sent him home to the Okanagan with these family farm grains, can send these crackers back to his dad to enjoy. These really are a product of infusing something as simple as a cracker with the philosophy of working with what we have and honouring the friends and family who share it all, and who grow and co-create these ingredients with nature. Plus, they are just plain tasty.
1 1/2 cups flax seeds ( I used my friend Tyler Harlton's dad's farm fresh flax from Saskatchewan)
1 cup lentils (same, Tyler's Dad's lentils)
6 cups water
1/2 tbsp cumin powder
1 tbsp dried thyme
50 grams of sundried or dehydrated tomatoes
1/2 medium onion
Soak the lentils overnight. Rinse them the next day, and then in a food processor, macerate them a bit just to open them up and break them down for cooking.
Chop then sautee the onion at the bottom of a pot, with a little oil. Once its transparent, put aside in a bowl. Chop or with kitchen scissors, cut up the sundried tomatoes and add to the bowl of onions. Use the pot to bring the 6 cups of water to a boil with the lentils. Add the cumin, salt and thyme. Let the lentils cook for at least an hour at low heat. They should be al dente to soft, not hard. Keep cooking if needed.
Once you have the desired texture to the lentils, take off of heat, let cool to room temperature, then add the tomato, onion and flax. Mix it all up to a paste. This will be your cracker batter.
If you have a dehydator line 2 or 3 shelves with a non stick surface. You can use parchment paper. Spread the mixture out evenly at around 3 mm/ 1/8 in thickness. Set at 150F for 7 or 8 hrs.
For oven users:
Line cookie sheets with parchment paper, and follow the same procedure as above. Putting your oven at a low setting - 155F, with the oven door slightly ajar to let the moisture escape.
Once the crackers are out from the dehydration process, let them cool then crack them up "freestyle". I like to serve mine as shards with Roasted Beet Purée, yogurt and Za'atar dip, like I did at the TH Wines The Market Cook Equinox Dinner.
Enjoy them with any dips and spreads you like, or as added crunch to a salad. I'm sorry I haven't got any great images of the crackers up yet. Next time I make them, I will be sure to add them in to this recipe :)