By Rochelle Fahlgren |
Onion Cracker Bread
An altered rendition from “I am Grateful: Recipes and Lifestyle of Cafe Gratitude”
1 large onion, (coarsely chopped in a food processor
1/2 C sunflower seeds (ground in a blender)
1/2 C flax seeds (ground in a blender)
2 T olive oil
1 tsp sea salt
3 T agave syrup or nectar
Mix all ingredients in a large bowl, and then spread onto a Teflex sheet. Dehydrate approximately 2 hours, until the top is dry enough to flip over and the Teflex sheet can be peeled from the back, leaving the onion bread on the mesh screen to dry. Continue to dehydrate until desired consistency is achieved: for soft and chewy crackers, approximately 8-10 hours; for crispy 48-72 hours. Makes 2 trays.
Mediterranean Flax Crackers
Recipe by Chef Stephanie Raya @ Excalibur Dehydrator
2 C golden flax, (soak flax for 12-24 hrs in 1 qt water)
1?4 C raw olives, sliced
1?4 white onion, minced
2 cloves carlic, crushed
1 T fresh basil, minced
1 tsp dried Herbes de Provence
Approximately 1 1?2-1 3?4 C shredded carrot
1 tsp sea salt
1 T lemon juice
1?2 Oz Excalibur dehydrated tomatoes, powdered
-OR- 3?4 C sun dried tomato slices soaked until soft
3 T caraway seeds (optional)
Combine all ingredients in large bowl, stir well.
Note: To make tomato powder, place non-oiled dehydrated tomatoes into a high speed blender or coffee grinder, pulse to a fine powder. Using an offset spatula, spread mixture 1?4 “ thick onto Paraflexx
Premium sheets; using a knife, carefully score crackers into cracker shapes. Dehydrate at 105 degrees for approximately 4 hrs or until no longer tacky.
Next: Gently turn crackers over onto mesh screens; peel off Paraflexx Premium sheets and continue dehydrating on mesh until crackers become dry and crisp. This could take 12-24 hrs depending on water content of raw fresh ingredients. Separate crackers and store in airtight container.
Recipe makes approximately 36 Crackers; 3 -15 X 15 Excalibur Dehydrator trays.
For more info, call Rawjuvenation at 775-323-3000.