raw cracker turned out good!

[Guest guest]

Hey I'm so excited! The 'empty the fridge' crackers I made last night are good!

Wohoo!

I've never had a cracker recipe turn out good. They don't even need dip! LOL

Here's what I used

1) Scant cup of dehydrated (previously soaked and sprouted) sunflower seeds

2) TB of pumpkin seeds

3) 1/2 a red pepper

4) 3 small home dried sundries tomatoes ( whenever I have tomatoes past fresh

for eating I dehydrate them with my favorite seasonings)

5) Dash of paprika (one of my favorite spices)

6) small dash of red pepper flakes

7) Dash of sea salt

8) big dash of my favorite 'all purpose' seasoning-it's just a bunch of veggies

and herbs. Spike like I think

9) water to get it going.

10) TB or so of Flax seeds

11) a Date

I realize now that I typed it that it's a long list, but I didn't think about it

I just felt it and put it all together. I was trying to cover all the tastes (

sweet, bitter, sour, savory, salty) and it worked.

They will be different all the time and less seasonings will be needed as I get

used to less intense flavors.

I think they will be awesome as 'croutons' on a salad and/or with a gazpacho

type soup as they have a distinctly Italian-tomato-or pizza ish flavor.

 

Pam

(feeling proud of myself and thus HOPEFUL I can do this long term!)

 

-

jerushy1944

rawfood

Tuesday, March 14, 2006 3:00 AM

Re: [Raw Food] raw cracker recipes

 

 

" Ask and ye shall receive. "

 

Corn Chips

corn from 5 corn cobs

1 onion

1 green or red bell pepper

1 carrot

 

Blend it so you still can see chunks of veggies. Add any herbs and

spices you like, salt. Dry on a teflex sheet for 24-30 hours til they

turn crispy and crunchy.

 

- from Angel Fultz, Raw Foodist

 

My note: I put it all in the Cuisinart and processed it.

Tommie

http://www.rawburchard.blogspot.com

 

rawfood , " Margaret Gamez " <mgamez1 wrote:

>

> tommy wrote:

>

> > The corn chips link I posted makes a good chip that stays

together.

> > It doesn't have flax seed. It makes a juicy mixture that might be

> > helped by it, though. They are a little fragile so I didn't try to

> > cut them but just stored them in sheets in the freezer. I break

off

> > a piece if I'm in the mood for something like that.

>

> Tommie... I must have missed the link. Could you re-post it?

Better

> yet, could you post the recipe? I would put it in the list recipe

> files for all future readers.

> BTW, I would have just emailed you privately, but your email is

> unavailable to me.

> Thanks

> Margaret

>