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Tuesday, April 4, 2006 The dehydrated corn chips are done! So are the flaxseed crackers.
(Photo: guacamole with Chef Felicia's dehydrated jalapeno corn chips.)
Felicia's flax seed crackers came out GREAT. They are crunchy and full of flavor from the garlic and whatever else she threw in. According to nutritiondata.com, flaxseed is a relatively good source of protein for me, having 5 grams per oz. By weight, pumpkin, hemp and sunflower seeds have more protein, but flax is a great way to add variety, and those crackers taste way better than a handful of sunflower and pumpkin seeds. We could make crackers out of all those seeds together - I've seen bars like that at Whole Foods. That's all for now! Time for bed. Add This Entry To Your CureZone Favorites! Print this pageEmail this page  Alert Webmaster
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