These are so delicious, and full of enzymes and all kinds of healthy stuff. And, they are really easy to make. It does work best with a fancy food dehydrator, the Excalibur! Also, you need a juicer, too.
The recipe is from this book. Lots of other raw food books have other recipes and they are pretty much the same. Also, in here a raw hazelnut chocolate cream pie with a nut crust. OMMNOMNOM!
The recipe calls for
2 1/2 cups of raw flax seeds, soaked for 8 hours
1 cup carrot juice
1 cup carrot pulp (left over from juicing)
salt and pepper
You can see that I added pumpkin seeds and chia seeds too. The chia makes it really gelatinous. I just use enough water so I won’t have to pour any off when I’m done. You can’t mess it up.
Once the seeds are soaked then you add the juice pulp, juice and seasoning and mix it up with your hands.
Since I’ve been making them for a while I actually skip the juice now and use juice pulp that I have previously frozen from juicing. I want to drink the juice! For this batch I used carrot beet.
Here’s the mix.
The Excalibur dehydrator has these awesome Teflex sheets that you can spread really wet stuff on. Spread the mix in thin layers with your hands on the sheets. Wetting your fingers periodically really helps. Then when its dry enough you can flip the cracker and peel the sheet off.
There is goes. Its done when its dry and crisp.
I got the dehydrator for $100 from someone on craiglist. Totally worth it and a major discount.
I also add soy sauce and dulse seaweed flakes sometimes. Its become my fav variation. Also, juice pulp that includes ginger, garlic or fresh tumeric root is wonderful too.