View Full Version : Attention Recipe Creator pros!
02-17-2007, 01:23 PM
I'd like to make a tasty but OIL and NUT and SEED-free cracker.
I was wondering if sprouting some quinoa or amaranth, then blending with tomatoes untill a paste, and then dehydrating (with seasoning of course) sounds like it would be appetizing??
Thanks SO much!
02-17-2007, 01:49 PM
I have made a sweet cracker from quinoa, but I did cook it first (my kids are just high raw). It might be possible to do it raw though.
Here's what I did....
I soaked 1 cup quinoa for a few hours in water, rinsed and drained well. Put in saucepan with 1 cup coconut milk (made from coconut water and pulp blended well), 1 cup water, 1/2 tsp salt and 2 Tbsp grated coconut. Brought to boil and then simmered until the quinoa was just tender - around 10 minutes. Added 2 Tbsp flax oil and 1 Tbsp agave nectar and spread the mixture out on trays, scored and dehydrated. My kids liked them.
However, I have seen recipes for sproated quinoa where the quinoa was soaked for at least 24 hours and doubles in size. So, maybe that's the same as cooking it? Maybe I should try this recipe just letting the quinoa soak in the coconut milk and water, instead of boiling it? Hmmmm.....
Geez, I just went back and re-read your post, and I don't think my response is relevant at all. Do you consider coconut a nut? Either way, I think you were just asking if your idea sounded good, so yes, it sounds tasty. I like the taste of quinoa, as long as it is rinsed well to remove the saponins. I will leave my coconut quinoa idea here in case anyone else is interested.
Do post if you figure out a recipe, I would be very interested to hear how it turns out.
02-17-2007, 02:05 PM
I'm just very interested in crunchy texture with out the (cough) calories. (uncough)
So I was just pondering using grains or a thick veggie paste with some salt : )
Darn Teflex sheets didn't arrive with my dehydrator, as advertised! So I had to call and tell them, so when ever that is fixed I'm going to make crackers.
Right now I've got Zucchini and Yam chips in there :)
02-18-2007, 07:09 AM
While you wait for the teflex sheets to arrive, you can buy some parchment paper - or baking paper or whatever they call it - found right in the same aisle of the store as you find wax paper etc. (don't use wax paper)
02-18-2007, 09:29 AM
How bout just blending onions and fresh corn kernels and then spreading/dehydrating? I've made them like that before. Have almost a rice crispie texture and are light and yummy. You could add spices and/or whatever else...
02-18-2007, 11:27 AM
You could make veggie chips. Sice up some zuchini, sweet potato and whatever else. You don't need teflex for it either.
02-18-2007, 01:23 PM
I make buckwheat or wheat crackers! They are very good. You can use them as bread too!
You just add:
Veggies of choice
Process together and then spread about 1/4 to 1/2 inche thick on deydrater sheets. Very yummy and good!
Another one is:
Sprouted wheat berries
A little agave
Another one is veggie crackers, I heard someone else mention them. How I make them is:
Lot's of veggies (best veggies for this, beets, cabbage, carrots, broccoli stems)
A little bit of physuillm husk
Spread on deyhdrater sheet kinda of thicker then the others, like 1/2 to 3/4 inche. They will shrink down.
Have fun! I hope you enjoy!
Create a day of love and light!
02-18-2007, 01:34 PM
Thanks SO MUCH.
I just need a crunchy alternative to snacking on nuts :p
I'm a crunchy snack addict.
02-18-2007, 02:03 PM
Oooh if you need a crunchy salty type snack, I've got a good one: Bok Choy Chips!!!
I LOOOOVE these things. I've gotten several people hooked on them now; in fact, one of my coworkers went out and bought a dehydrator just to make these.
I use baby bok choy and just marinate it briefly in a bit of nama shoyu and some sesame oil and then toss them on the dehyrator trays. The green leafy parts crisp up within hours and the stems do after a day or so. They are *delicious*! Make LOTS because they go quickly. They don't usually make it off the dehydrator tray in my house.
Wouldn't work for dipping things (too thin and crunchy) but as a salty, crunchy snack, they are fabulous. :)
02-18-2007, 02:50 PM
So, with the bok choy do you just slice it thin - like chips? Or can you give exact details how you make it? Thanks!
02-18-2007, 04:21 PM
With the baby bok choy, I start by just chopping off the top leafy green part. Depending on it's size, I might slice that into two pieces or just leave it as one. I often split the stems in half to help them dry quicker. Then I splash some nama shoyu and sesame oil in a bowl, toss in the bok choy and toss it around with my hands for a few minutes. Then I lay the pieces out on my dehydrator screens (try to keep them from touching for fastest drying) and dehydrator until crispy/crunchy.
I feel like I have to repeat: make LOTS. :D
Let us know if you try them!
02-18-2007, 09:26 PM
OOO yum! I can't wait to try. I'll give it a go next week after vacation! Can you post a picture?
02-18-2007, 11:33 PM
Can you post a picture?
Sure! Uhm... soon as I make more. :p
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