Welcome to Four Season Greens - Sprouts and Micro-Greens in Muskoka
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Basic Crackers

Adapted from Rainbow Green Live-Food Cuisine by Gabriel Cousens, MD

Powderize in blender or coffee grinder:
1 +1/2 c. flax seeds

In mixing bowl measure and blend:
2 +1/2 c. water
1 c. almond pulp (left-over from making almond milk)
1/4 c. olive oil
1-2 tsp sea salt
1 Tbsp cumin

Slowly blend in flax seed and mix.

Spread ¼” thick (wet hands will help to spread the mixture) on: 
Dehydrator: Teflex sheets (1 cup per sheet) 
Dehydrate at 145 degrees F for 2-3 hours, then turn over (remove Teflex sheet) and continue dehydrating at 115 degrees F for 6-8 hours until crisp. 

Oven: cookie sheet lined with parchment paper. 

Dry at lowest temperature for 2 hours, flip onto another sheet of parchment paper and peel off paper, continue drying until crisp (2 hours?). 
Store in glass jars.