cARROT CRACKERS

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Carrot Cake Crackers

This is adapted from the Carrot Cake Raisin Bars recipe in Vibrant Living by Levin & Cederquist. In their recipe, they make spicy nutty bars by dehydrating until moist and chewy, and store in refrigerator. This is dehydrated into a cracker and store in cupboard. T = Tablespoon, t = teaspoon, C = cup. 3 C carrots, finely grated (about 4 medium carrots) 4 C sprouted wheat berries (1C wheat berries will grow into 2C wheat sprouts in 2 days) 1/2 C soaked almonds, finely ground (optional) 1/2 C walnuts, ground (optional) 20 small pitted dates (raw unpitted) 1/3 C raisins 1 t pumpkin pie spice - 1/4 t each of ground cloves, ginger, nutmeg, cinnamon 1 t vanilla essence Pit dates and soak them with raisins for an hour, pour off soak water, grind in food processor and set aside. Grate carrots in salad maker or food processor with grater attachment, and set aside. Grind wheat sprouts with some of the soak water, then add all ingredients back into food processor – dried fruit, carrots, spices, and nuts if you’re using them (ground first). Add more soak water, and grind to paste consistency. Smoothe batter out on solid sheets, and dehydrate until each sheet is a crisp dry cracker, about 24-36 hours. With all crackers, remove them from the solid sheet after 12 hours, flip them upside down and switch to a mesh sheet. Smoothing the batter straight onto a mesh sheet would speed up drying time! Crackers store for months in air-tight glass jars in cupboard. Add cotton balls to each jar to absorb any moisture.

 

 

 

 

 

Suzi

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