sharing raw, vegan recipes and advice
I love these crackers! I can't quite describe the taste, they have a hint of a cheezit sort of taste. They are very crisp and not too dense.
1 1/2 to 2 cups misc vegetable pulp from juicing ( I used celery, carrot, tomato, spinach and cucumber)
1/3 c. pumpkin seeds
1/2 t. salt (more or less to taste)
1 heaping T. chia seeds
1/2 c. buckwheat crispies (soaked and dehydrated buckwheat groats)
1. grind the pumpkin seeds in the food processor until powdery
2. add pulp and process until no large pieces are left
3. stir in chia seeds and salt, let sit for a minute or two
4. stir in buckwheat crispies
5. spread about 1/8 inch thick on teflex sheet and score into cracker shapes
6. dry for a few hours until they can be flipped and the teflex removed
7. dry until crisp. i usually leave them overnight
8. there are many herbs and spices that could be added, however, they are great with just a little salt
i love cracker food type but i am unable to get chia seeds in my city
regards,
mike from Free wordpress poker templates
I hope you like them, I love them! The only reason I left out the flax was because I was out. I put the chia in to help bind them, don't know if it's necessary or not. I just made a batch last night, I had a little onion and parsley in the pulp and it changed the taste some. Try experimenting with your pulp.
Thanks have been looking for crackers with out flax.
This is perfect! I'm going to be juicing a lot this week and It gives me something to use with my Buckwheat and my chia!!! Thank you :)