Monday, June 21, 2010
Veggie Flax Crackers
If I were stuck on a desert island with my dehydrator, I would die searching for an electrical outlet. Or if I happened to find one under a rock, I would die from eating too many dehydrated foods on a desert island with no fresh water. Go figure!
What I'm trying to say is, I love all things crunchy and chewy that come out of that machine. And these crackers are the best. No one can stop munching on them, and since they're full of fiber, omega-3 fatty acids and fresh vegetables, who cares? Munch away.
The recipe is from Green Smoothie Girl mastermind Robyn Openshaw, and it's reproduced here with only minor changes. Robyn calls for a tsp. of salt (which I find unnecessary) and a lower, longer drying temperature.
9-Ingredient Veggie Flax Crackers
Total Kitchen Time: 30 minutes. Makes lots of crackers.
1 red bell pepper
3 large or 4 medium tomatoes
2 celery stalks
4 cloves garlic
3 cups flaxseeds
1 cup raw sunflower seeds
1/3 cup wheat free tamari (soybeans, alcohol)
Free Spice Blend
1 Tbls. chili powder
Soak flax and sunflower seeds in very large bowl with 4 cups water for several hours.
Puree tomatoes, celery, garlic, tamari and chili powder. Combine with seeds.
Grate carrots and dice bell pepper very fine. Combine with seeds and stir well.
Line dehydrator trays with parchment paper and spread "dough" about 1/4 inch thick on each tray. Dry at 125 degrees for about 12 hours, flip crackers and dry an addition six hours or until crackers are crisp.
Posted by Terita at 10:25 AM