Raw Vegetable Crackers
- Minutes to Prepare:
- Number of Servings: 130
Ingredients
Directions
4C filtered tap Water1 c chia seesd (or flax seeds)2 carrots2 celery stalks2 medium tomatoes1/2 medium onion2 cloves garlic2 Tablespoos Kelp1 tsp. dill seed2 tsp basil1 tsp cumin1 tsp Celtic sea salt
Makes aproximately 130 crackers
Soak chia seeds in 4 C water for 10 minutes (if you use flax seed soak overnight in 3 C water).
Grate carrots, celery, tomatoes, onion & garlic in food processor.
Change to the regular blade of the food processor & add remaining ingredients, except Chia seeds & blend with just enough water to make a smooth paste.
Mix with chia seeds in bowl. The spices & salt will intensify with the dehydration process, so they need to taste slightly mild at this stage.
Drop by tablespoon fulls onto teflex sheets of dehydrator, (or cookie sheets if using your oven)
Dehydrate at 110 degrees (as close as you can come to 110 in your oven) for 8-12 hours, until they turn easily, turn & dehydrate until desired crispness
Number of Servings: 130
Recipe submitted by SparkPeople user WCARTIST.
Soak chia seeds in 4 C water for 10 minutes (if you use flax seed soak overnight in 3 C water).
Grate carrots, celery, tomatoes, onion & garlic in food processor.
Change to the regular blade of the food processor & add remaining ingredients, except Chia seeds & blend with just enough water to make a smooth paste.
Mix with chia seeds in bowl. The spices & salt will intensify with the dehydration process, so they need to taste slightly mild at this stage.
Drop by tablespoon fulls onto teflex sheets of dehydrator, (or cookie sheets if using your oven)
Dehydrate at 110 degrees (as close as you can come to 110 in your oven) for 8-12 hours, until they turn easily, turn & dehydrate until desired crispness
Number of Servings: 130
Recipe submitted by SparkPeople user WCARTIST.
Nutritional Info Amount Per Serving
- Calories: 9.8
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 20.2 mg
- Total Carbs: 1.0 g
- Dietary Fiber: 0.8 g
- Protein: 0.3 g
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