SimplyRawesome
01-31-2005, 02:02 PM
Okay, it's not exactly pizza bread but when I tasted it - oohhhhhhh, it reminded me of eating pizza. It is SOOO good... and so easy! Here is the recipe.
Italian Sun-Dried Tomato Flax Crackers
from Gabriel Cousens, Rainbow Green
2 cups of flax seeds, soaked 8 hours
2 cups sun-dried tomatoes, soaked and blended
(I used the sun-dried tomatoes that are soaked in olive oil, so I didn't soak them, just processed them in the food processor)
1 TBS of Italian seasoning
1/2 TBS of olive oil (I just added a splash because of the oil in the tomatoes)
1 tsp. Celtic salt
1 tsp. cayenne
Combine all ingredients in a large mixing bowl and mix well.
Spread mixture approximately 1/4" thick on dehydrator trays using a Teflex sheet. (I used parchment.)
Dehydrate at 145° for 2-3 hours, then turn over, remove Teflex, and continue dehydrating for 6-8 hours at 115°, or until desired moisture is obtained.
Store in glass jars.
(Since I got this into the dehydrator late last night, I only ran it at 145° for 1 hour, then lowered it to 105° and it's been drying for 15 hours now. It's almost ready - still flexible but I tasted some and it is yummylicious!):)
Additional Note: The original recipe called for 4 cups of Flax seeds, but I intended to cut the recipe in half. I ended up using the same amount of tomatoes that the recipe called for because I love sun-dried tomatoes and it turned out beautifully.
Italian Sun-Dried Tomato Flax Crackers
from Gabriel Cousens, Rainbow Green
2 cups of flax seeds, soaked 8 hours
2 cups sun-dried tomatoes, soaked and blended
(I used the sun-dried tomatoes that are soaked in olive oil, so I didn't soak them, just processed them in the food processor)
1 TBS of Italian seasoning
1/2 TBS of olive oil (I just added a splash because of the oil in the tomatoes)
1 tsp. Celtic salt
1 tsp. cayenne
Combine all ingredients in a large mixing bowl and mix well.
Spread mixture approximately 1/4" thick on dehydrator trays using a Teflex sheet. (I used parchment.)
Dehydrate at 145° for 2-3 hours, then turn over, remove Teflex, and continue dehydrating for 6-8 hours at 115°, or until desired moisture is obtained.
Store in glass jars.
(Since I got this into the dehydrator late last night, I only ran it at 145° for 1 hour, then lowered it to 105° and it's been drying for 15 hours now. It's almost ready - still flexible but I tasted some and it is yummylicious!):)
Additional Note: The original recipe called for 4 cups of Flax seeds, but I intended to cut the recipe in half. I ended up using the same amount of tomatoes that the recipe called for because I love sun-dried tomatoes and it turned out beautifully.