Chipotle!!! Warm, smoky, savory and one of the most sought after spices in the foody world. Add ripe, juicy tomatoes and you have a super-licious raw, vegan cracker . Great for dipping, cheeze spreads or simply served alongside a salad and soup. Chipotle!!! It’s even fun to say.
3 C. fresh tomatoes
1 ½ C. golden or brown flax seeds
¼ tsp. chipotle powder
¼ tsp. smoked paprika
½ tsp. ground cumin
In a blender, blend together tomatoes, salt, chipotle, smoked paprika and cumin. Stir in flax seeds and refrigerate until liquid has been absorbed (4-6 hours). You should have a thick, spreadable dough (if not, stir in additional flax seeds or freshly ground flax seed meal by the Tablespoon). Spread evenly onto dehydrator trays using non-stick sheets. Score the tomato-flax spread into squares or triangles with a table knife. This will help you to break the crackers apart when dry. Dehydrate at 115 degrees, for 8 to 10 hours or until crisp. (If using a conventional oven please turn to lowest setting. Using a baking dish lined with parchment paper, spread the mixture evenly onto the parchment paper and score as above. Place the baking sheet in the oven leaving the door open a crack and using an oven fan if you have one. Check the after 3 hours. Ovens dehydrate faster than dehydrators. Watch carefully until the spread is crisp. Most times will be cut in half with conventional ovens.) Serve with a lightly seasoned fresh salsa or guacamole. Store in an airtight container.