RAW DEHYDRATOR CRACKERS (ESSENE BREAD)
Dehydrating (as opposed
to baking) crackers preserves all of the enzymes in them, making
them ideally digestible.
Try using them instead of bread for a 100% raw sandwich, or with
your favorite soup or
salad.
For someone who wishes
to follow a 100% raw food program, these are a real staple.
2 c sprouted grain (hard
red wheat is my favorite for this)
1 c water
¼ c extra virgin olive
oil
½ t sea salt (not
optional, this keeps grain from fermenting before it dries out completely)
1. Combine all
ingredients in blender. Begin blending on low, and increase speed as
mixture thickens.
2. Blend until very
smooth, with no small pieces of kernels detectable. This may take 5-
8 minutes in a standard
blender.
3. Spread mixture evenly
on teflex dehydrator sheets.
4. Dehydrate at 115°
until very crisp. In my humid kitchen, this takes upwards of 48
hours.
5. Optional: midway
through dehydrating, crackers may be scored with a knife or pizza
cutter so they may be
broken into evenly shaped pieces.
Uses: in addition to
serving with soups, salads or as ‘bread’ for sandwiches, finished crackers
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