Thursday, 15 August 2013

Sandwich Crackers (nut free)

I call these "sandwich crackers" because they are slightly moist and tender like bread. They don't dehydrate to a crisp like my previously published recipes made with nuts and because of their shape. 

  • 1 to 2 cups vegetable pulp left from juicing
  • 1/4 to 1/2 cup raw vegetable juice
  • shredded cabbage
  • 1 cup milled flax with 3/4 cup water
  • 1/2 cup pepitas (pumpkin seeds) and sunflower (mine were roasted, so not raw) 
  • 1 tsp sea salt
  • 2 Tbsp cold pressed olive, flax or grapeseed oil
  • desired seasoning (cayenne pepper, fresh herbs, dried Italian mix or curry spices)

Spoon-dropped onto the trays and flattened later, the large crackers can be created then cut in half and paired up for making "sandwiches".

  • 2 Tbsp agave nectar OR
  • 2 Tbsp honey and 1 Tbsp tahini (sesame butter)

Dehydrate at 105F until you can snap a piece off. About 26 hours.

I really liked these with a crisp salad and marinated eggplant instead of vinaigrette. Really good too with tuna salad and soup. What kind of sandwich will you have?

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