Outside of the fact that they taste great, there are two other major benefits to eating raw food flax seed crackers.

First, flax seeds are high in dietary fiber. They contain 28 grams of fiber per 100 gram serving. That's just under the recommended daily intake of 30-35 grams of fiber per day. Dietary fiber is important for proper bowel function and strong digestion.
Second, raw flax seeds contain flax seed oil, which is high in omega 3 and omega 6 fatty acids. Omega fatty acids are linked to improving brain function, decreasing wrinkles and boosting energy.

Here's my favorite recipe for raw food flax crackers - Italian style:

Tools you need: Food Processor with “S” blade, Grinder, Dehydrator

Ingredients:
2 cups Flax Seeds
1 cup Ground Flax Seeds
1/4 cup Nama Shoyu, Tamari or Bragg’s
3-4 T finely chopped Italian herbs to taste

Preparation:

In a large bowl soak whole flax seeds in 4 cups distilled water and nama shoyu or tamari for 4-6 hours.
After soaking mix in ground flax seeds, herbs and extra water if necessary. The consistency should be like a thick almond butter.

Spread the mixture evenly on dehydrator trays about 2-3 mm thick. Dehydrate at 40-45 C (110-118 F) for 6-8 hours then flip over to dry the other side for another 2-4 hours until desired crispiness is achieved.

Special Teachings:

You can make flax seed crackers of different flavors simply by changing the spices and herbs you add before putting them in the dehydrator. For Mexican style flax seed crackers add cumin, cilantro and chili powder. For Indian style add curry and tumeric. I also enjoy flax seed crackers with finely chopped parsley, onion and garlic added.

One other point about flax seeds: there are two common varieties, brown and golden. Brown flax seeds are also sometimes called linseeds. and are more readily available in most parts of the world. Golden flax seeds have a richer taste, and slightly less dietary fiber.

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