How to Make Olive Rosemary Flax Crax


Photo by Meghan Pearson

Hi friends! It sure has been awhile since I posted here on Huffington, but this is an occasion!

You see, this here post celebrates the very first exciting (right?) video in a new series of live-action adventures in my Costa Rican and (mom’s) Canadian kitchens!

I have long been teaching culinary classes in the flesh (sans flesh foods), and have had many folks request some moving-picture recipe support. And this is why I am hopping on the video trolly train so tardy.

You will see here that I managed to create a yummy recipe with my mom’s garage-sale-find old round dehydrator, so here is living proof that you can work with what you got!

Soooooo…tune in here to my shiny new blog and and to my fancy Facebook page often, as I plan to upload new and thrilling fodder frequently!

My husband and puppies are bound to make some appearances, so that in itself should be enough to get you to follow me, right? They are all real cute.

Video: Olive Rosemary Flax Crax
by: Chef Meg Pearson

Recipe: Olive Rosemary Flax Crax
1/2 C flax
1/2 C quinoa (rinsed, and fully dried in dehydrator or low oven)
1/2 C almond meal
1 T black sesame seeds
1/2 C olives, pitted and chopped
1 sprig fresh rosemary
2 C water
pinch sea salt

Add flax and quinoa to jug of Vitamix blender (or other high powered blender). Pulvervize to a coarse flour.

Pour flours into a large bowl. Add almond meal and sesame seeds.

In Vitamix, process olives, rosemary, sea salt, and water until liquified.

Pour liquid mixture into dry ingredients and mix well, until a doughy texture has formed, and the flax becomes slightly gluey.

Spread mixture onto non-stick dehydrator sheets, no less than 1/2 cm thick (too thin and your crax will crumble). Dehydrate at 105 degrees for 5-6 hours, flip and peel off non-stick backing, and continue drying until crispy.

*Oven option:
Preheat your oven to its lowest setting (mine is 170°F).

Spread dough onto a baking sheet lined with a Teflex baking mat or parchment paper. Score into cracker shapes.

Place into the oven, propping the door open with your rolling pin (like me), or a ube of rolled up tin foil, if you are a scaredy cat.

“Dehydrate” for about 4-5 hours keeping close watch on your crax. Carefully peel it off the baking sheet and place crackers on wire rack to allow the crackers to completely harden.


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