Need good cracker recipes

[Guest guest]

Help group

I really need good cracker recipes. I am looking for flax seed meal base

with vegies and spices. What will bind for drying etc. Your recipes

would be so appreciated. Thank you much. Go RAW. ps I have Botenko's.

[Guest guest]

1/3 cup chopped red bell pepper

1/3 cup fresh cilantro

2/3 cup sundried tomates

1-1/4 cup diced tomatoes

1 teaspoon garlic minced

1 teaspoon jalapeno (optional)

1 tablespoon olive oil1/4 cup celtic sea salt

2 cups flax seeds soaked

 

put everything in the food processor (EXCEPT THE FLAX SEEDS)and puree, then

transfer the contents to a bow

and then add the flax seeds then put them on the solid plastic sheet for the

dehydrator and dehydrate for about 4-5 hours then when it has set take them off

the solid sheet and transfer it to the mesh dehydrator rack and dehydrate until

crisp about 5 more hours.

 

Sheree.

 

 

sharon m spitze <fastfunder wrote:

Help group

I really need good cracker recipes. I am looking for flax seed meal base

with vegies and spices. What will bind for drying etc. Your recipes

would be so appreciated. Thank you much. Go RAW. ps I have Botenko's.

 

 

[Guest guest]

Was literally just looking at the Charlie Trotter/Roxanne Klein

cookbook and was considering the taco shells doctored to make

crackers. If you don't have all the ingredients, you could probably

substitute to suit your tastes. I will give the instructions for

taco shells as they sound like a great addition to our repertoire.

 

3 cups golden flaxseed

1 cup raw sunflower seeds

3 cups filtered water

1 cup Rejuvelac

2 tablespoons minced onion

2 tablespoons minced garlic

2 teaspoons chili powder

1 teaspoon freshly ground cumin

1/3 cup nana shoyu

2 tablespoons poppy seeds

Celtic Sea Salt and freshly ground pepper

 

Combine flaxseed, sunflower seeds and water in bowl and refrigerate

for 10-12 hours, or until all the liquid is absorbed. The next day,

drain off any remaining liquid and transfer the seed mixture to a

food processor. Add the rejuvelec, onion, garlic powder, chili

powder, cumin and shoyu and blend until smooth. Add the poppy seeds

and process to combine. Season to taste with salt and pepper.

 

Using an offset spatula spread the seasoned seed mixture about 1/8

inch thick onto three nonstick drying sheets. Place the sheets on

dehydrator shelves and dehydrate at 105 degrees for three hours, or

until the taco shells can be removed in a single piece. Slide the

taco shell sheets onto a work surface, cut out 12 rounds each, 4

inches in diameter. Return the rounds to the drying sheets,

flipping them over as you do. Dehydrate them for 1 hour, or until

slightly firm. Remove from the dehydrator, fold up the sides of

each round to create the shell and return to dehydrator, placing

them directly on the shelves. Continue to dehydrate at 105 degrees

for 8-10 hours or until crisp.

 

 

Nina

 

 

 

 

 

rawfood , sharon m spitze <fastfunder@j...>

wrote:

> Help group

> I really need good cracker recipes. I am looking for flax seed

meal base

> with vegies and spices. What will bind for drying etc. Your

recipes

> would be so appreciated. Thank you much. Go RAW. ps I have

Botenko's.