robh
03-13-2012, 10:18 AM
This makes a "trial size", if you like it, just double the amounts:
1/2 cup flax soaked seeds
1/4 raw soaked cashews (optional)
2 cloves garlic
2 chalets (or 1/2 onion)
1 tablespoons of oregano (double the amount if it's not fresh oregano)
1/4 cup olive oil
1/2 teaspoon salt
3-4 grinds of pepper (1/4 teaspoon?)
Disclaimer:
Everyone likes a little more or a little less of things like garlic, salt and pepper. Rather than using the above amounts, you can just taste the batter and add salt at the end. I like a lot of garlic. If you do not, mash up some garlic on the side and slowly add it to the finished batter until it suites your tastes.
Soaking
Soak the flax seeds in 2 cups of water for 3 hours minimum. Soak the cashews until they plump up. I soaked them together for 3 hours. Drain off any excess water. this will result in a very gooey mixture.
Batter
Food Processor Method:
Toss everything in and process it all into a nice batter. Make sure the mixture doesn't get too hot.
Blender Method:
Blend everything EXCEPT the flax seeds and cashews. This won't do much - just chop stuff up.
Add 1/3rd of the gooey mixture to the blender. CAREFULLY pulse the mixture at a low-to-medium speed. If the mixture makes a nice vortex, you are doing good. If only the bottom of the mixture turns, and you have no vortex, STOP!! I ruined a blender this way. :( Slowly add water and pulse the mixture until a vortex forms. Once the flax is moving in a nice vortex, you can pulse for 3-4 seconds at time. Once it is a nice batter, pour it into a bowl and load up the next 1/3 of the mixture. Repeat until all of the gooey flax is a nice batter. Don't worry if you end up adding a fair bit of water.
Put all the batter in one bowl and mix it up. This is important because the first 1/3 of the batch contains all the flavor. You need to work it all around.
Drying
Do you best to spread the mixture thinly. It will, however, spread pretty thick (1/4 inch or so deep). It will be so thick that it won't dry properly. It'll be soggy and yucky frankly.
To resolve this, dry your flax crackers twice. After you get it to the soggy, floppy state, simply turn it over and dry it again. You may break some pieces, but not a huge deal.
Enjoy
Break up your crispy crackers and enjoy.
Edit:
Oops, I posted this in the wrong forum. Can it be moved to the recipes?
1/2 cup flax soaked seeds
1/4 raw soaked cashews (optional)
2 cloves garlic
2 chalets (or 1/2 onion)
1 tablespoons of oregano (double the amount if it's not fresh oregano)
1/4 cup olive oil
1/2 teaspoon salt
3-4 grinds of pepper (1/4 teaspoon?)
Disclaimer:
Everyone likes a little more or a little less of things like garlic, salt and pepper. Rather than using the above amounts, you can just taste the batter and add salt at the end. I like a lot of garlic. If you do not, mash up some garlic on the side and slowly add it to the finished batter until it suites your tastes.
Soaking
Soak the flax seeds in 2 cups of water for 3 hours minimum. Soak the cashews until they plump up. I soaked them together for 3 hours. Drain off any excess water. this will result in a very gooey mixture.
Batter
Food Processor Method:
Toss everything in and process it all into a nice batter. Make sure the mixture doesn't get too hot.
Blender Method:
Blend everything EXCEPT the flax seeds and cashews. This won't do much - just chop stuff up.
Add 1/3rd of the gooey mixture to the blender. CAREFULLY pulse the mixture at a low-to-medium speed. If the mixture makes a nice vortex, you are doing good. If only the bottom of the mixture turns, and you have no vortex, STOP!! I ruined a blender this way. :( Slowly add water and pulse the mixture until a vortex forms. Once the flax is moving in a nice vortex, you can pulse for 3-4 seconds at time. Once it is a nice batter, pour it into a bowl and load up the next 1/3 of the mixture. Repeat until all of the gooey flax is a nice batter. Don't worry if you end up adding a fair bit of water.
Put all the batter in one bowl and mix it up. This is important because the first 1/3 of the batch contains all the flavor. You need to work it all around.
Drying
Do you best to spread the mixture thinly. It will, however, spread pretty thick (1/4 inch or so deep). It will be so thick that it won't dry properly. It'll be soggy and yucky frankly.
To resolve this, dry your flax crackers twice. After you get it to the soggy, floppy state, simply turn it over and dry it again. You may break some pieces, but not a huge deal.
Enjoy
Break up your crispy crackers and enjoy.
Edit:
Oops, I posted this in the wrong forum. Can it be moved to the recipes?