For this batch of dehydrator crackers, I experimented with decreasing the amount of flax.  I wanted to see if the crackers would still hold together if the crackers were mostly made from a vegetable.  I’m always looking for ways to eat more raw cruciferous veggies, so I decided to try cauliflower.

When I spread the wet mixture onto the dehydrator sheet, I wasn’t sure if I’d end up with a too-crumbly cracker or not.  As it turned out, the cracker sheet was very well bonded and actually took a surprising amount of effort to break apart.  I determined that the agave nectar provided a bit of “glue.”  (Mental note filed!)  These are quite spicy, a touch sweet, and definitely cauliflowery!


1 3/4 C raw cauliflower, finely chopped with a food processor
1/4 C ground flax
1/3 C water
2 T agave nectar
2 T Thai Kitchen Spicy Thai Chili Sauce & Marinade

Combine the ingredients in a large bowl.  Let mixture sit 1 hour to allow the liquid to absorb into the flax.  Spread the mixture about 1/4″ thick onto 1 ParaFlexx non-stick dehydrator sheet.  Dehydrate at 115 degrees for 4 hours.  Flip the cracker sheet over.  Continue dehydrating until all moisture is absorbed (8+ hours).  Break apart.  If you store the crackers in the freezer, the crackers can be immediately eaten and will stay crispy.

For more dehydrator crackers, see this previous blog post.