I enlisted the SO, Chris, for help, and after searching the internet, we came across this recipe. The end product looked very much like what I was aspiring to, but I didn't like the addition of the pureed tomatoes. I compared the recipe versus what was in the ingredient list for the Flackers, and decided to try a very basic version, which was equal parts flaxseed and water, and a splash of apple cider vinegar. Otherwise, I followed the instructions at the link.
I did a small test batch first, and they came out PERFECTLY. For some reason I never got a picture of that first batch (for shame). But believe me, they came out looking JUST like the Flackers. Test successful, I launched on a campaign to make a big batch of my very own Flackers, with a variety of flavors.
|Golden flaxseed, bought in bulk from Whole Foods. $2.49/lb|
|such flax.. very mix.. wow|
|Blob status achieved.|
|top, l-r: onion, tomato and basil. bottom, l-r: chipotle flavor paste, rosemary and garlic powder|
Dashes of salt were added to everything as well, and mixed thoroughly.
Then, the spreading began!
|mix mix mix|
|plopped onto a paraflexx sheet (plastic wrap also works fine)|
|spreading with just the back of a spoon|
|tadaaaa. remember this is 1.5 cups of flaxseed|
|close up on the flaxy loveliness|
Spreading the mixture takes a bit of finesse because it will easily be ripped apart if you're rough. But on the upside, it's SO sticky that it is easy to patch holes back over. Then I dehydrated for a couple hours at about 135 to get the first bout of wetness out, and lowered it to around 105 for the rest of the time.
|I just used the side of a silicon spatula.|
Three of the crackers, the tomato basil, onion, and rosemary garlic, all fully dehydrated in about 24 hours. The chipotle ones however took an additional 24 hours after that. I wouldn't use that flavoring mix again because a) too wet, b) too many fats in the condiment that could potentially go rancid, and c) didn't actually like the flavor that much. However I view a 75% success rate as pretty good.
Once finished, came the fun part - breaking them all apart into crackers!
|breaking & testing the undersides for doneness|
|some finished crackers|
|I need to get some better storage|
~3 pounds of flax @ $2.49/lb = $7.47
3 tablespoons of apple cider vinegar @ $5 for a gallon = $.06
1 onion = $.25
3 roma tomatoes = $1
spices, salt = $.50
fresh rosemary and basil from my garden = $0
electricity to run the dehydrator for two days = ~$3 (rounding up)
total cost: $12.28
cost per ounce: $0.26
The boxes of Doctor in the Kitchen Flackers had approximately 20 flackers in them, when I counted. An entire box is 5 oz of crackers, which comes out to about $1.20/ounce. So by making them myself, I am making a hell of a savings! The boxed Flackers of course have convenience on their side, but by doing huge batches at once, I spend a few hours of effort (most of the work is done in the dehydrator, after all) on a couple days and then I have crackers for weeks. Sounds like a good trade off to me.
And this was only with 4 trays. Next time I'll go for broke and do a full 9 trays!