![]() Thai Flax Crackers Makes 3 trays of crackers 1 cup flax seed 2 cups flax meal* 2 cups tomatoes 1 cup (1 to 2 medium) carrots 1 yellow bell pepper 1 cup fresh coriander (cilantro) 2 tbsp lime juice 2 tbsp tamari 2 tbsp cumin 1 tbsp ground coriander 1 cup broccoli florets 1 cup spinach 1/4 cup fresh mint 2 shallots 1 tbsp chili powder 2g kafir lime leaves (15 medium sized leaves) 2 tsp salt *Flax meal is flax seed that has been ground fine in a coffee grinder or blender. Place the flax seed and the flax meal in a large bowl and set aside Thoroughly grind all remaining ingredients in a food processor. Transfer the mixture to the bowl with the flax seed and mix in by hand. Spread the mixture thinly over 3 non-stick dehydrator sheets and dehydrate for 3 to 4 hours at 105 degrees F. By this point they will be dried just enough to peel off the non-stick sheet, cut them into individual crackers on a chopping board, and return to the dehydrator overnight or for up to 24 hours so they are completely dry. Store in a sealed container at room temperature for up to 2 weeks. Recipe by the RAWCHEF.com
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