If you’ve been reading the blurbs that accompany our recipes you know by now how much we dislike flax seed in everything. It drives us crazy that a lot of raw/vegan crackers and bread bases rely on something that leaves such a weird aftertaste. Starting innocently enough, I was dehydrating thin slices of plantains for chips when it became apparent, they were way too dry to be enjoyable. Instead of throwing out two trays full of plantains, I pulverized them into flour. I had never used plantain flour before but it’s very popular in Caribbean cooking, so that was going to be my plan. At this point I had already…