Raw Vegetable Crackers
Nutritional Info
- Servings Per Recipe: 130
- 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
View full nutritional breakdown of Raw Vegetable Crackers calories by ingredient
Introduction
Dehydrated crackers with no grains-can be dehydrated in regular oven. Chia seeds are a great source of omega 3's, complete protein & calcium. I add kelp & cletic sea salt for saltiness & to support my thyroid. Dehydrated crackers with no grains-can be dehydrated in regular oven. Chia seeds are a great source of omega 3's, complete protein & calcium. I add kelp & cletic sea salt for saltiness & to support my thyroid.Number of Servings: 130
Ingredients
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4C filtered tap Water
1 c chia seesd (or flax seeds)
2 carrots
2 celery stalks
2 medium tomatoes
1/2 medium onion
2 cloves garlic
2 Tablespoos Kelp
1 tsp. dill seed
2 tsp basil
1 tsp cumin
1 tsp Celtic sea salt
Directions
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.
Member Ratings For This Recipe
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JOANNLABAR
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CHARL67
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SUNNYARIZONA
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CD1259906