Sunday, June 30, 2013

Flax Cracker, Sprouted Garden Cracker Recipe


Start off by sprouting all of your seeds.  I could devote a lot of time to this subject & that just ain't going to happen.  I have found Sprout People a great resource in finding directions, pictures & videos in the how-to department.  If something is sprouted, and I am not quite ready to use it, I think it is cool to put in the fridge for a day or two.  I smell it, just to be sure before using.  When in doubt, throw it out!  Pay careful attention for mold when you are sprouting flax.  Also, note that the pumpkin seeds just need to be soaked for a hour.  

Finely chop the sun-dried tomatoes, I use a coffee grinder (that isn't for coffee) & works like a charm.  The important thing is that the sun-dried tomatoes are chopped as tiny as you can get them.  Next, finely dice the spring onion.  Chop the tomato up into chunks.  Roughly chop the basil.

Now we are ready to blend it up!  I use a Vitamix, but a blender or food processor would probably work just fine.  Add seeds, tomatoes, onion, basil and spices.  I blend the mixture up on a low speed, so that the seeds are slightly broke up and ingredients are incorporated. 

Spread mixture on parchment paper or silicon sheets for dehydrator trays. Do not use regular waxed paper.  Spread it as thin as you can.

Start dehydrating your crackers.  If you can adjust the temperature, I start out at 125 degrees for couple of hours.  After that, you can score the crackers where you would like them to separate, if you want your crackers all pretty.  I don't mind the rustic look & happy breaking pieces of cracker off as needed.  After that, you can turn down the temperature 105 degrees & dehydrate to desired crispiness.

Really, you can play with this recipe adding zucchini instead of tomato, or change up the spice mix.  Avocado is quite tasty smashed on top with salt, pepper & a splash of lime.   Or perhaps you would likey with a smear of goat cheese?  Mmm... definitely a new favorite around here.