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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 carrots
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.
hey terita! this is such an awesome project. what a fabulous site and a great way to raise awareness / encourage people to eat in a wholesome way! totally looking forward to your recipes! and i love your nose piercing - looks so good on you.
ReplyDeleteThanks Natalie! I checked out your blog and YUM, does that food look fresh and amazing! Whole foods rock :)
ReplyDeleteTerita
Hi, these crackers look so good, but I don't have a dehydrator. What's the difference between dehrydating something at 125 degrees and baking something at 125? My oven temperature goes as low as 95...any idea how long to bake?
ReplyDeleteWilliam
I actually tried these in a *toaster* oven once, with no luck; I couldn't get them to dry evenly. It might be worth a shot in a regular oven though, maybe at a slightly higher temperature? 200? Good luck!
ReplyDeleteAny advice on what sort of dehydrator to buy? And oh my goodness, how do you do that to your hair? :-) I keep staring at the pictures trying to figure it out.
ReplyDeleteThe Excalibur is the best machine, but in my experience flax crackers dry just as well in the cheapy dehydrators.
ReplyDeleteThe hairdo isn't as complicated as it looks! But some things must remain a mystery ;)
I just made these with a few cloves extra garlic and ancho chili powder to taste. I also sprouted the sunflower seeds to reduce the phytates. They turned out yummy. Now, I think I will have to whip up some roasted garlic humus or guacamole! Thanks for the inspiration!!
ReplyDelete