Thursday, February 24, 2011

Masala Dehydrator Crackers

This is a variation on a recipe I found in Rainbow Live-Food Cusine; I changed the recipe up to reflect items I typically have on my kitchen.

2 cups flax seeds
1 1/2 cup almonds
2-3 stalks celery
1 cup broccoli sprouts (or sunflower sprouts)
1/4 cup olive oil
3 cup chopped carrots (large chunks)
2 tablespoons lemon juice
1 tablespoon Kosher salt
1 teaspoon ground cumin seeds
1 teaspoon ground ginger
1/2 teaspoon group coriander seeds
2 small garlic cloves
2 teaspoons dried parsley
1 teaspoon masala spice mix

Place almonds in 1 1/2 cup of water and soak for 12 hours.
Place flax seeds in 2 cups water and soak for 8 hours.

Once your seeds are done soaking you can start making your crackers. Place drained almonds in food processor along with carrots, garlic, lemon juice and oil. Process until chunky then add remainder or spices and seasonings along with diced celery and sprouts; process until smooth.

Combine in a large bowl the mixture from the food process with the soaked flax seeds, blend well by hand with a spoon.

Spread mixture on your dehydrator trays lined with the Teflex sheet. - 1/4" thick.  I find a large frosting knife works great for doing this.

Dehydrate at 145F for 3 hours; then turn over the crackers  and continue dehydrating at 115F for 6-8 hours until the crackers are ready.

Take the crackers out and snap in smaller pieces.

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