Fermented Flaxseed Crackers

Flaxseed is one of the highest sources for plant-based Omega-3. However, as it’s also high in phytic acid (enzyme prohibitors), it’s important to prepare it right before consumption for optimal benefit. Fermented Flaxseed Crackers are easy to make & tasty to eat. They have a pleasant aroma from fermentation, are nutty, lightly salted, and most of all are easy to digest for the body to absorb its nutrients.
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[@Shuggies]

Good to see you back 👍.. This is interesting. Never would have thought to ferment flax or chia.. thanks for posting. I really want to try this.

[@GourmetVegetarianKitchen]

It’s the best way for me to eat flaxseed, I like the taste very much and don’t want to miss a a day of it. I hope you try this soon, thanks for being here!

[@TAO_TEALIA]

Спасибо, что вернулись с новыми рецептами. Ваши видео вдохновляют ☀️

[@conkerlane8809]

I missed your videos too! Great to see you are back! 🩵🩵

[@drletedelete2928]

You can boil 3 tap of flaxseed in 280 ml of water for 10 minutes, until it becomes like a gel Filter. Store in the fridge max 7 days. Use it as a serum for face, body. Apply let dry. After 3 weeks the skin is moistured again On hair, especially dry curly. Apply on wet or dry hair. Style. Do not rinse. Hair will be shiny an moistured.. You can reuse the seeds 2-3 times for this recipe. Store in the freezer.

[@mrs.broccoli4362]

Thank you so much, you are so inspiring to me. Greetings from Germany

[@GourmetVegetarianKitchen]

Thank you so much for watching my video!

[@mrs.broccoli4362]

@@GourmetVegetarianKitchen

[@EmilDanKreutzfeldtRasmussen]

Nice 😊 I want to try that. Thanks for sharing. 😍

[@aoreliasamantha5339]

Thank You for sharing 🧡

[@GourmetVegetarianKitchen]

You're most welcome!

[@leahe988]

So interesting to see the first ways you did it and why are you do it this way now! ❤ Definitely going to try it. Great use for my new rejuvelac 🎉

[@jassonjasson7418]

Very nice chef 👍👌👏. I eat about 20 grams of flaxseed every day, I will make your fermented crackers. Thank you for your effort 🌹🌞😎

[@GourmetVegetarianKitchen]

Wow, that's so nice you can eat flaxseed everyday. I hope you enjoy making and eating fermented crackers too!

[@veganworld4923]

amazing thank u

[@sorourazizi8982]

I love your train so much ✨👌🏻

[@aoreliasamantha5339]

Danke!

[@GourmetVegetarianKitchen]

Aww.. thank you so much!

[@nh7232]

I recently starting making my own flaxseed oil and it tastes so good compared to store bought! It seems to me like you don't get the most out of the flaxseed when eating the whole raw seeds so I'm looking forward to making the fermented crackers to see how they taste!

[@GourmetVegetarianKitchen]

I hope you try making them soon, they are very tasty and easy to eat!

[@drletedelete2928]

Good day How do you do your oil please. Any recipe to share? Thank you for the tip.

[@nh7232]

I bought an electric oil press. The brand I bought is Rommelsbacher and it's great for seeds. Not so great for nuts though! @@drletedelete2928

[@cavallobianco9718]

Grazie per questa idea dei krakes. Uso i semi di lino anche nelle torte. Mi piace davvero tanto il suo sapore. Grazie davvero 🙏👏👏🌹👍

[@GourmetVegetarianKitchen]

You're welcome!

[@Gabriel80ization]

😋😋😋👍👍👍🍽 Das Rezept bitte auch auf deinem Blog teilen. 😁

[@ryanpetters4073]

At a cuoter waey In; As I just couldn’t watch N.E. more, because U have led me straight 🍀

[@spacerae191]

Would sauerkraut juice work as a substitution for the rejuvelac?

[@c80346]

Thank you! It looks great! Any seeds can use this way to try?Can I substitute rejuvelnac for water kefir?

[@liriobastosfeliski1939]

Cura❤

[@helenraignault3831]

J aime bien la façon dont vous filmez vos préparations... Est il possible d avoir la recette en cliquant sur le " plus" cela va plus vite pour mieux comprendre le déroulé de la recette.. bravo pour cette recette. Merciiii

[@lindapb6529]

Thank you for this tutorial - it is more simple than I thought Is there an alternative for rejuvelac?

[@user-fl7mq2iv9b]

I have used brine from fermented vegetables

[@GourmetVegetarianKitchen]

You can use whey (liquid from yogurt), probiotic powder or liquid from fermented vegetables.

[@lindapb6529]

@@GourmetVegetarianKitchen thank you Would 1 capsule powder be sufficient?

[@lindapb6529]

@@user-fl7mq2iv9b thanks!

[@joycejames4879]

How are you dehydrating the crackers overnight?

[@nicksingh7408]

I think koji would do the trick here more effectively

[@GourmetVegetarianKitchen]

Thanks for the idea, I’ll try it next time!

[@majedasweedan3933]

Greetings from jordan. Very informative channel. When making tempeh in the pyrex as seen in yr video when white feather spred in the whole surface when i fold it in parchment paper my tempeh returned grey and started to be black . Why ?

[@nataliakareisto1981]

😊kiitos🙏🇫🇮

[@GourmetVegetarianKitchen]

You're welcome!

[@calysmakeover]

Please post a video that how to make ragi flakes at home

[@dukenegju]

Interesting, thank you! Arn't omega3-containing oilseeds rather sensitive to air and light and therefore prone to oxidation? (Also actually longer exposure to/in water may have that effect with fatty oily seeds. Im wondering. Love

[@rosennlynnliberty03]

Do u need to use rejuvalace

[@aprilh4699]

doesn't heat kill bacteria?

[@AsiaAsia103]

💘💘💘💘💘💘💘💘

[@enfantpuissant]

Hi ! Why not put all the water needed at the beginning of soaking period ?

[@GourmetVegetarianKitchen]

Good question! I think because I don't really know how much water I actually need for the entire process. I enjoy checking its progress and don't mind the extra work of adding water.

[@CAMWaite1]

What is rejuvelac ?????

[@sorourazizi8982]

in your opinion which method is better... simple flaxseed crackers or fermented flaxseed crackers?

[@totalredeem44]

Why not use, instead of the rejuvelac everytimes (which is long to produce (plus I'm intolerant to the gluten of rice)), mesophilic yogurt stains or as you use for nut cheeses, probiotics ? This would be simpler for people to reproduce.

[@hariharanb07]

I have tried eating raw flaxseed but i didn't like it. Which is the better way to take it ??

[@spacerae191]

I used to think I hated flax until I realized I was eating rancid flax. Flax is highly susceptible to oxidization and should be stored in the fridge or freezer. If it has an overwhelmingly bitter or fishy taste then it is well past it’s prime.

[@user-mw6mr1be8h]

what is it rejuvelac 🥰🥰

[@Is1divinesoul]

It is a fermented liquid made from cereal or grains like quinoa or brown rice or millet et there are a lot of recipes on the internet - you use it as a culture

[@tinekejoldersma]

She has a video of it, search in her list of videos.