|
Personally I've never used quinoa to make crackers. I put minced carrots, corn and sunflower seeds as the base and add the flax to hold it together. I use other seasonings as well but that is the base. Here's my basic recipe
2 cups sunflower seeds, soaked & drained
2 cups flax seeds, soaked
2 cups carrots, minced or use pulp from juicing
2 cups corn
I use many other seasonings but that's the base. Add water if needed to help the processing along. It is a lot of food, so I usually process one thing at a time, adding each to a giant bowl and mix with spoon or by hand.
Season to *your* liking.
Then spread on teflex sheets and dehydrate initially at 125 for the first hour, turn down to 115 and continue dehydrating for about 12 8-12 hours, flip and dehydrate for another 8-12 hours until done.
Dont' be put off by the higher temps. It is like cooking a turkey at 350 for several hours to get the bird to 180. The food won't reach the actual temp of the air, and the heat helps seal the food and also keeps it from fermenting & spoilage.
|
(10)
Linear Mode
