Good news for Sprout haters!! Sprout Crackers!!

[karenisraw]

Hi all,

I have great news for all, especially sprout haters. I personally like sprouts, kind of. I am sprouting to get my nutrients as inexpensively as possible. I am killing 3 birds with one stone. You can sprout tons of things and then puree and add to your cracker recipe.

1. Sprouts are cheap
2. Sprouts are very nutritious and non fattening
3. I love crackers

Here is my current cracker recipe that is in the dehydrator as we speak. I just dump in what I have so I usually don't measure my cracker mix. Sorry

Ground flax meal
wheat germ
oats
barley
sprouted barley
sprouted sesame seeds
sprouted sunflower seeds
sprouted quinoa
1 onion
garlic
Sea salt
pepper
Tea Oil

Can you think of ANYTHING healthier!!!!! And cracker relieve the desire for crunchy stuff too.

k
:p :p

[sport]

I have started to make green crackers so that I will get more greens. I love sprouts and would feel that I am wasting them in crackers. I made crackers last week with spinach and beets (and flax of course) and they were black but tasted fine.

[shelah]

hey sport,
keep those black crackers in mind for hallowe'en, maybe with something orange like nacho cheese or a red pepper hummus!

[prana]

Karen~

Thanks for the recipe. We, my household, have been trying to find alternative crackers to the flax (texture issues).

You wouldn't happen to know what is in the "salsa and chips" recipe at the Ecopolitan, would you? We were there a couple weeks ago while visiting relatives, their chips are so good (texture and flavor). I've seen you speak about the Ecopolitan on this forum, that's why I'm asking. We tried the foccacia (sp?) but didn't like that as much. The buckwheat bun is quite tasty.

[Rawkinlocs]

Hey Prana,

I was wondering in reference to your dislike of flax crackers due to texture...have you tried making them with ground flax as opposed to whole, soaked seeds?

I notice that texture-wise, they are MUCH better...more like a cracker and don't have that "slimey-in-the-mouth" factor that I've found when whole seeds are used. Just a thought!

I made some once at one of my classes and a couple of people there were like, "I never used to like flax crackers before, but I LOVE these...how'd you make them??"

I think that was the key...using ground flax seeds (dry, of course) and then when processing, add water a little at a time to desired, spreadable consistency.


Karen~

Thanks for the recipe. We, my household, have been trying to find alternative crackers to the flax (texture issues).

You wouldn't happen to know what is in the "salsa and chips" recipe at the Ecopolitan, would you? We were there a couple weeks ago while visiting relatives, their chips are so good (texture and flavor). I've seen you speak about the Ecopolitan on this forum, that's why I'm asking. We tried the foccacia (sp?) but didn't like that as much. The buckwheat bun is quite tasty.

[prana]

Rawkinlocs~

Yes, I have made the crackers with ground flax (I had seen your post earlier on the forum, that's what gave me the idea) and the texture is much better. My preference is crackers with a veggie base and ground flax as the holder.

I just made a batch of crackers with

1 bag frozen peas
1/4 C ground flax
small amount of sundried tomatoes
lemon juice (1/2 lemon)
cumin (lots of it)
sea salt

They turned out really well. After much searching on this site, I hadn't seen any type of cracker with peas, but figured I'd give it a try. The crackers taste like an Indian bean dish.


The "chips" at the Ecopolitan are very flavorful and crunchy I've never had any raw dehydrated food like it. If you are ever in the Midwest, Rawkinlocs, you should try it out!

[prana]

Just realized that the thread was about Karen's sprout crackers, not my pea crackers, sorry for stealing your thread.

[Shivananda]

I was wondering in reference to your dislike of flax crackers due to texture...have you tried making them with ground flax as opposed to whole, soaked seeds? I take the middle ground on... umm... ground flax.

My fave plain cracker is half whole flax seed, 50/50 gold and brown, plus half ground flax meal. The ground flax fills in nicely between the whole seeds, which keep the texture more interesting and give it crunch, and the gold/brown mix makes it visually appealing.

From this basic formula you can go in any flavor direction you wish with additional herbs and spices and veggies.

My deep, eduring thanks to dear, darling Chocopip, who first made this suggestion to me years ago, knowing how badly I was jonesing for Ritz crackers. :)

[karenisraw]

Hi,

I also use ground flax in some cracker recipes. It is great! Did anyone see that Bob's Red Mill now sells ground almond meal and ground hazelnut meal?

Inre gards to the recipes at Ecopolitan, I have no idea what the recipes are. I do like both the Eco Chips (salsa and chips) and the foccacia chips. In fact I tried to copy the foccacia chips but it didn't work.


k
:) :)

[THX-1138]

The tacos chips... http://img.photobucket.com/albums/v86/THX-1138/Emoticons/32.gif So good!

[karenisraw]

THX,

What taco chips?? :) :)

[Shivananda]

Did anyone see that Bob's Red Mill now sells ground almond meal and ground hazelnut meal? Well, yeah, but honestly, nut meals go rancid so quickly I wouldn't trust buying them from afar, even from a company as solid as Bob's Red Mill. Better, I think, to invest in something like the Omega 8005 and grind your own. And basically just grind enough for what you need now, and refrigerate the rest.

[karenisraw]

Shivananda,

Oh. I had never thought of that. Dratz. I normally grind my own and just liked the idea of saving time. I didn't even think about the rancidity.

k
:)