With my last flaxseed crackers being a success I was keen to try some more! This time I decided to make what I have called 'Moroccan crisps' following a similar recipe to my flaxseed ones with a Moroccan twist!
Ingredients:
1/2 cup flaxseeds
1/2 cup buckwheat
1/2 cup pumpkin kernels
1 + 1/4 cup water
1/4 cup sesame seeds
2 tsp Moroccan Spice
1 tsp mixed herbs
1/4/ cup Tamari
1 carrot grated
3/4 cup home grown sprouts
Soak the flaxseeds, buckwheat and pumpkin kernels in the water for at least an hour and a half to become a gel like consistency. Add the sesame seeds, Moroccan spice, mixed herbs, tamari, carrot and sprouts and mix together.
Divide the mixture in half and spread on 2 dehydrator sheets lined with baking paper (or paraflex sheets if you have them :)) into squares around 0.5cm thick. Placed in dehydrator at 45 degrees and dehydrate for 5 hours.
Peel the baking paper off the crisps and put back in for another hour. If the baking paper does not come off easily leave in for another hour and try again. you can increase or decease the time the crisps are drying depending on how you like your consistency.
Once dried, let the crisps rest before cutting into squares, rectangles or triangles and place in a sealed container in the cupboard or fridge :) These last around 2 weeks and are great topped with avocado, tomato, sprouts or used for dips!
Rockin Raw
xox
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