GlimR
10-15-2005, 03:52 PM
I've made about 5 different kinds of crackers now and hit upon a way to make them extra crispy...which if you ask me is a definite requirement of a cracker! I don't have specific measurments but these are approx. The addition of the sprouted wheat flour makes a huge difference.
2 c. brown flax seeds, soaked overnnight in 4 cups water
1 c. flour made from sprouted wheat berries (sprouted, dehydrated then ground in the vitamix)
4 T. olive oil
2 roma tomatoes
1 sweet onion
2 cloves garlic
sea salt to taste
italian seasonings or herbs to taste
Mix in food processor till very well blended and smooth...add water as needed to thin to an easily spreadable consistancy. There will still be pieces of tomato visible.
Spread thin as possible on 4-5 dehydrator trays...dry @ 105 till ready to flip.....dry till crisp.
Mine came out as crunchy as potato chips and delicious. With the raw chili on top they are incredible.
2 c. brown flax seeds, soaked overnnight in 4 cups water
1 c. flour made from sprouted wheat berries (sprouted, dehydrated then ground in the vitamix)
4 T. olive oil
2 roma tomatoes
1 sweet onion
2 cloves garlic
sea salt to taste
italian seasonings or herbs to taste
Mix in food processor till very well blended and smooth...add water as needed to thin to an easily spreadable consistancy. There will still be pieces of tomato visible.
Spread thin as possible on 4-5 dehydrator trays...dry @ 105 till ready to flip.....dry till crisp.
Mine came out as crunchy as potato chips and delicious. With the raw chili on top they are incredible.