Raw Oriental Crackers
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 40.5
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 81.9 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 1.4 g
- Protein: 1.9 g
View full nutritional breakdown of Raw Oriental Crackers calories by ingredient
Introduction
I made this up and dediced to see how the nutrition looks - looks pretty good! Tastes good too!!Plan ahead most of it needs to soak and then you will need to dehydrate it. I made this up and dediced to see how the nutrition looks - looks pretty good! Tastes good too!!
Plan ahead most of it needs to soak and then you will need to dehydrate it.
Number of Servings: 20
Ingredients
-
Sunflower Seeds, raw, .25 cup
*Brown Flax Seed, 4 tbsp
*Toasted Seasame Seeds, 3 tbsp
Sun Dried Tomatoes, .25 cup
*Manitoba Harvest Hemp Seed Nut - Shelled Hemp Seed, 2 tbsp
*Edamame, shelled, fresh, 0.25 cup
Celery, raw, 10 stalk, medium (7-1/2" - 8" long)
Baby Carrots, raw, 10 medium
*Braggs Liquid Aminos, 4 tsp
*Ginger Powder, .25 tsp
Garlic powder, .25 tsp
Directions
Soak the Seasame seeds, sunflower seeds, SD Tomatoes, and flax seeds in twice the water for several hours or until the flax seed has made the soak water become gelatinous.
Blend or process chopped celery , Hemp seed, baby carrots, and Edamame. Add the soaking ingredients plus garlic, ginger and Braggs to the processor/Blender and process to desired consistency (I made mine really smooth - but sometimes I like to leave it a little chunky so the vegetables are visible in the batter). I should be spreadable, but not too wet. Spread onto wax paper or teflex lined dehydrator tray (will take up 2-3 trays). Set dehyrdrator to 105 degrees for 4-6 hours, score, flip into mesh trays and dehydrate to desired "crunchiness" andother 4-6 or 8 hours.
Number of Servings: 20
Recipe submitted by SparkPeople user MILLERSIMPSON.
Blend or process chopped celery , Hemp seed, baby carrots, and Edamame. Add the soaking ingredients plus garlic, ginger and Braggs to the processor/Blender and process to desired consistency (I made mine really smooth - but sometimes I like to leave it a little chunky so the vegetables are visible in the batter). I should be spreadable, but not too wet. Spread onto wax paper or teflex lined dehydrator tray (will take up 2-3 trays). Set dehyrdrator to 105 degrees for 4-6 hours, score, flip into mesh trays and dehydrate to desired "crunchiness" andother 4-6 or 8 hours.
Number of Servings: 20
Recipe submitted by SparkPeople user MILLERSIMPSON.