Italian Crunch Crackers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Water, tap, 2 cup (8 fl oz) Red Ripe Tomatoes, 2.5 cup, chopped or sliced Sun Dried Tomatoes, .5 cupCeltic Sea Salt, 0.25 tsp Oregano, ground, .5 tsp Pepper, red flakes, .25 tsp Chili powder, 1 tspSweet Pepper Powder, 1 tspParsley, dried, 1 tspRosemary, dried, .25 tspParsnips, 1 parsnip (9" long)Beets, fresh, 1 beet (2" dia) Red Onions, raw, .33 cup, chopped Garlic, 2 cloves Flax Seed, 1/2 cup soaked overnightFlax Seed Meal (ground flax), 1/4 cup soaked 1 hour
The night before, place 1/2 cup whole flax seeds in 1 cup of water and leave out while covered with a towel to soak.
The day of:
Grind 1/4 cup flax seeds into meal, and place in 1/2 cup of water to soak while you chop and blend veggies
Chop 2 large tomatoes or about 2.5 cups worth
Place 2 cups of water, 2.5 cups chopped tomatoes, and 1/2 cup sun dried tomatoes in blender. Add 1/4 teaspoon celtic sea salt, 1/2 teaspoon oregano, 1/4 teaspoon red pepper flakes, 1 teaspoon smoked chili powder (or whichever chili powder you prefer) 1 teaspoon sweet pepper powder, 1 teaspoon parsley, 1/4 teaspoon dried rosemary, and blend. Chop of 1 parsnip (about 9 inches long) and 1 beet (I like golden sunrise beets for their slightly sweet flavor) 1/3 of a red onion, and 2 cloves of garlic, and place in blender with the ground flax seeds you soaked before chopping the vegetables, and blend for a minute or two, until the vegetables are all blended in. Add the whole flax seeds, then blend another 2 minutes or so, until the consistency holds together, but pours easily. It is sort of like the consistency of egg whites but a bit thicker due to the flax seeds.
Pour even spoonfulls onto teflex or other nonstick baking sheets, and place in dehydrator for 10-12 hours. Flip, then dehydrate another 10-12 hours These will come out nice and crispy, and people will eat them up so fast you won't be able to keep them around. DELICIOUS! I like to place them in the dehydrator after dinner, then in the morning when I get up flip them, and then leave them alone to dehydrate the rest of the day. If it's more humid where you live, it may take a bit longer than 20 hours. Please let me know how they turned out for you.
Serving Size: makes about 100 crackers
Number of Servings: 1
Recipe submitted by SparkPeople user SMBRYCE1.
The day of:
Grind 1/4 cup flax seeds into meal, and place in 1/2 cup of water to soak while you chop and blend veggies
Chop 2 large tomatoes or about 2.5 cups worth
Place 2 cups of water, 2.5 cups chopped tomatoes, and 1/2 cup sun dried tomatoes in blender. Add 1/4 teaspoon celtic sea salt, 1/2 teaspoon oregano, 1/4 teaspoon red pepper flakes, 1 teaspoon smoked chili powder (or whichever chili powder you prefer) 1 teaspoon sweet pepper powder, 1 teaspoon parsley, 1/4 teaspoon dried rosemary, and blend. Chop of 1 parsnip (about 9 inches long) and 1 beet (I like golden sunrise beets for their slightly sweet flavor) 1/3 of a red onion, and 2 cloves of garlic, and place in blender with the ground flax seeds you soaked before chopping the vegetables, and blend for a minute or two, until the vegetables are all blended in. Add the whole flax seeds, then blend another 2 minutes or so, until the consistency holds together, but pours easily. It is sort of like the consistency of egg whites but a bit thicker due to the flax seeds.
Pour even spoonfulls onto teflex or other nonstick baking sheets, and place in dehydrator for 10-12 hours. Flip, then dehydrate another 10-12 hours These will come out nice and crispy, and people will eat them up so fast you won't be able to keep them around. DELICIOUS! I like to place them in the dehydrator after dinner, then in the morning when I get up flip them, and then leave them alone to dehydrate the rest of the day. If it's more humid where you live, it may take a bit longer than 20 hours. Please let me know how they turned out for you.
Serving Size: makes about 100 crackers
Number of Servings: 1
Recipe submitted by SparkPeople user SMBRYCE1.
Nutritional Info Amount Per Serving
- Calories: 955.9
- Total Fat: 45.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,244.5 mg
- Total Carbs: 122.3 g
- Dietary Fiber: 54.6 g
- Protein: 37.6 g
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