Here is my recipe for my Chia/Flax Cracker
Watch my video lesson …
Part I -
Part II -
Here is the finished Cracker
I took a taste. They are crispy and very yummy. Savory and great for dipping. They held upfairly well in the dehydrator, but I think I will make the batter a bit thicker (like loose jelly) sothat they will be just a little thicker. Some of them (not too many) had some cracks and/or holesin them. BUT they turned out great nonetheless. We won’t be using these so much for dipping, butmore for snacking if we’re watching a movie. These chips and a tall glass of your favorite iced beverage will make a wholesome snack. Great fiber with lots of flavor.
Equipment needed:
High power blender such as a Vitamix or Blendtec
Dehydrator: such as an Excalibur
Ingredients:
REMEMBER TO SOAK YOUR SEEDS THE NIGHT BEFORE (saves time)
• Soak 2/3 cup flax seeds (golden or amber) in 2 cups water … let stand overnight
• Soak 1/2 cup chia seeds (black or white) in 5 cups water … let stand overnight
• 5 cups water
• 1 cup celery seed (rough chopped)
• 1/2 lime (remove it from the skin of course before inserting it into the blender)
• 10 cloves garlic (I use already peeled from Costco)
• 1 medium onion • 1/4 tspn chipotle (or some kind of hot spicey powder)
1 Tbsp or more oregano (fresh or dried … I used dried)
• Water enough to make it thin (2-3 cups or more, added 1 cup at a time) Batter should be runny but not drippy. The thicker the batter, the thicker the cracker.
Mix all ingredients in vita-mixer. Start slow and bring it up slowly. Blend for 30 seconds or so. Stir in a few flax seeds just for decoration. Drop by tablespoonfuls on sheet (4 across). They will not run more than what you see as you drop them on the sheet, but if the batter is too thin they make crack. So make the batter about the consistency of loose jelly. They will thing out more they dehydrate. They may even curl for you giving you a wonderful little “scoop” for your dips/spreads.
Temperature 105 – 115 (no higher or you live enzymes die.
After you turn them the first time, sprinkle sesame seeds (or whatever else you’d like) on them. YUM !
Ideas/comments and suggestions: These chips are very tasty. The batter I made was very runny and due to the high water content it produced a very very think cracker. A few of them had some little holes in them. I didn’t mind that though because I like a very thin CRUNCHY cracker. It fools me into thinking I’m eating a potatoe chip which I love (and to be honest) miss. But if you like yours a bit thicker, just add about 1/2 cup more of hydrated seeds. That should do the trick.
They take anywhere from 12-16 hours to fully dry. Do not turn them too soon or they will be hard to seperate from the surface. Let them dry a good 11-12 hours before flipping. The recipe will easily make enough for about 300 crackers. I’ve putting my second batch into the dehydrator in a few hours, and I already have 144 (16 per tray x 9 trays) made. So you can easily feed a crowd or your family for a few weeks. They’ll keep in the fridge for a long time. You could, of course change up the spices to suit your taste.
They are wonderful.
Shortcut Lesson:
How to make your dehydrator crackers round
www.reneoswald.com – (some free recipes) Watch Rene’s video at: http://www.youtube.com/watch?v=7ARI70ZTzBk&feature=sub
In preparation for this recipe, soak your sunflower seeds overnight or for 8 hours
Cashew Cheeze Pate
Equipment needed:
High power blender such as a Vitamix
Mandoline slicer
Ingredients:
- 1 Large Zucchini
- 1 stalk celery (rough chopped)
- 1 red pepper remove seeds (orange or yellow) save a little of the pepper (about 1/4 of it)
- 3 Tbspn. Add nutritional seeds
- ¾ cup sunflower seeds (soak overnight)
- ¼ cup cashews
- ½ tsp white pepper (not black …. see note below)
- 1 Tbspn chickpea miso or seasalt
- 1/16 cayenne powder
- 1 clove garlic
- 1 pitted date
- 2 tspns of tarragonTo prepare the zucchini … cut off both ends and slice lengthwise. Use ½ of the zucchini and, using your mandolin (or a potato peeler) slice it into ribbons lengthwisePut above ingredients into Vita-Mix (or your powerful blender of choice) and blend all til creamy
Ideas and suggestions: Take a lettuce leaf or collard leaf .. garnish with red pepper, scallion, and the zucchini noodles. This pate is a good alternate of choice to other pates because of its high vegetable content allowing you to be able to eat more of it.
Did you Know?
* Green peppers are not ripe and they are hard to digest. Use red/yellow/or orange.
* Black pepper made from peppercorns that are green, not Ripe, they dry them and that’s how they turn black. These “un-ripened” seeds are very hard on the digestive system. But red & white pepper is made from ripe peppers.
* GARLIC BREATH! Removing the little green part in the center of the garlic will eliminate garlic breath. WHY? Well, our bodies can not properly digest it, and it therefore creates garlic breath. Simply cut the clove in half and remove the green little seed looking part. It only takes a second. By the way I have noticed that not all cloves have this green little part, so don’t go crazy looking for it.
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