September 17, 2011

Class delivered for this month. I drove to the venue in a mix of showers, mist and the hesitant promise of sunshine, wondering if everyone would turn up in this changeable weather. Happily, they did.

When all was done, I was left with a request for the cracker recipe. Well, ladies, here it is – adapted from the original of Victoria Boutenko’s. No dubious fats, salts, or preservatives. No hidden sugars, or artificial additives. Just carefree crunching:

[Makes 3 trays]

1 cup sunflower seeds, soaked
2 cups of mixed nuts (walnuts & hazelnuts), soaked
1 tomato
1 carrot
1 red onion, peeled
3 tbsp flaxseeds
3 tsp cumin
1 tsp brown miso
2 tbsp water

1. Put everything into a food processor to mix into a wet but not overly runny batter. Adjust water to get right consistency.
2. Using a spatula, spread mixture thinly over a non-stock sheet. Keep the edges neat if you can (and care about such things)
3. Dehydrate at 115 deg. F/46 deg. C for 15 hours or until crisp. Could be done in a domestic oven, at lowest setting, and door ajar – timings will probably be shorter.

Will keep for 3 weeks or so in an airtight container.

Much to my delight, there are still swallows flitting about in Dovedale. That was today’s bonus. Hope you found something to gladden or enrich your lives, too.

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