Sprouted Crackers (Rawfood Diet)
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1 cup rye berries1 cup spelt grain2 tbsp homemade whey or fresh lemon juice1/2 cup water1 tbsp sesame seeds, soaked and dehydrated2 tbsp flax seeds, soaked and dehydrated 1/2 tbsp sea salt
[hint: I always have soaked and dehydrated sesame, flax, and sunflower seeds on hand in the freezer, so when I want to make a recipe I can just pull them out and use them without having to 'waste' soak and dry time for just a tablespoon or two]
Begin with 2 mason jars. Rinse both grains (separately), then place rye in one jar and spelt in another. Pour 1 tbsp of whey or lemon juice in each jar on top of the grains, then fill the jars with water. Cover the jars with 2 layers of cheesecloth and hold in place with a rubber band. Leave both grains to soak for 8-12 hours.
After the grains have soaked, drain the water and rinse 3-5 times for each jar, gently swirling the water to make sure all of the grains get rinsed (at this point the grains are alive and the enzyme inhibitors are taken care of, but their full nutritive value is reached by allowing the grains to actually sprout.) Lightly 'fluff' the grains by gently shaking the jar as you turn it to its side and set it out of the sunlight to begin the sprouting. Leave the jars alone now except for rinsing 3-4 times over the next 24 hour period.
When you have rinsed the grains for the last time, dump one of the grains and 1/4 cup of the water into a food processor and process for about 10 minutes. Scoop into a medium-large bowl and process the other grain and another 1/4 cup of water for 10 minutes as well. Mix the grain mushes together in the bowl, then put 1/3 of the mixture into the food processor and process about 5 minutes, remove to another bowl, and repeat with remaining dough, in 2 more batches (the dough should not have many full grain berries left by now and shouldn't be too thick - you should be able to pour it with a little help from a spatula to get it all out). With all the dough in a bowl, stir in the sesame and flax seeds and salt. If you would like any extra seasonings, add them now!
Spread out with spatula (the cake-decorating kind works the best for this) on 3 Paraflexx sheets, as thinly as possible without seeing the sheet through the batter. Gently make creases across the batter with the back of a knife to break the crackers along later. Dehydrate on 115 F for 12-14 hours, flipping halfway through dry time if possible (it won't do anything bad if you can't get to it to flip it - don't worry!).
Store in an airtight container for a few days, then move to freezer for long-term storage. Enjoy!!
Number of Servings: 8
Recipe submitted by SparkPeople user PESCETARIAN.
Begin with 2 mason jars. Rinse both grains (separately), then place rye in one jar and spelt in another. Pour 1 tbsp of whey or lemon juice in each jar on top of the grains, then fill the jars with water. Cover the jars with 2 layers of cheesecloth and hold in place with a rubber band. Leave both grains to soak for 8-12 hours.
After the grains have soaked, drain the water and rinse 3-5 times for each jar, gently swirling the water to make sure all of the grains get rinsed (at this point the grains are alive and the enzyme inhibitors are taken care of, but their full nutritive value is reached by allowing the grains to actually sprout.) Lightly 'fluff' the grains by gently shaking the jar as you turn it to its side and set it out of the sunlight to begin the sprouting. Leave the jars alone now except for rinsing 3-4 times over the next 24 hour period.
When you have rinsed the grains for the last time, dump one of the grains and 1/4 cup of the water into a food processor and process for about 10 minutes. Scoop into a medium-large bowl and process the other grain and another 1/4 cup of water for 10 minutes as well. Mix the grain mushes together in the bowl, then put 1/3 of the mixture into the food processor and process about 5 minutes, remove to another bowl, and repeat with remaining dough, in 2 more batches (the dough should not have many full grain berries left by now and shouldn't be too thick - you should be able to pour it with a little help from a spatula to get it all out). With all the dough in a bowl, stir in the sesame and flax seeds and salt. If you would like any extra seasonings, add them now!
Spread out with spatula (the cake-decorating kind works the best for this) on 3 Paraflexx sheets, as thinly as possible without seeing the sheet through the batter. Gently make creases across the batter with the back of a knife to break the crackers along later. Dehydrate on 115 F for 12-14 hours, flipping halfway through dry time if possible (it won't do anything bad if you can't get to it to flip it - don't worry!).
Store in an airtight container for a few days, then move to freezer for long-term storage. Enjoy!!
Number of Servings: 8
Recipe submitted by SparkPeople user PESCETARIAN.
Nutritional Info Amount Per Serving
- Calories: 76.0
- Total Fat: 1.6 g
- Cholesterol: 0.1 mg
- Sodium: 288.8 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 1.0 g
- Protein: 2.8 g
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