This herby recipe made some pretty good crackers. Their flavor is pretty strong. I don’t particularly like them plain, but they are a yummy fit with my lentil dip recipe (with tangerine juice and lemon zest).
Recipe:
Soak 2/3 cup flax seeds (golden or amber) in 2 cups water (soak overnight)
Soak 1/2 cup chia seeds (black or white) in 5 cups water (soak overnight
1 cup celery (rough chopped)
1/2 lime (rind and all)
10 cloves garlic
1 medium onion (rough chopped)
2 Tb prepared pesto
1/2 cup cilantro
4 Tb pasta/pizza sauce (homemade)
Blend all in a high-speed blender, except cilantro (leave to end to blend just briefly to leave some cooler in the crackers). The batter should be runny but not drippy. Drop by tablespoonfuls on dehydrator sheets. This makes a huge number of crackers, I had to make them in two batches. Dehydrate between 105 – 115 degrees, after you turn them the first time, sprinkle sesame seeds (or whatever else you’d like) on them if desired.
What I like the most about these crackers is the texture. The batter is thin enough to just drop in spoonfuls and they spread on the dehydrator sheet themselves to a nice thickness.
Tyler’s Grade: B+
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