Sundried Tomato Linseed Crackers
Submitted by Bubbbles on April 7, 2008 - 8:41pm
Servings:
Makes 2 Teflex Sheets of Crackers... You can cut them into whatever size you need.Fabulous Crackers with a European Taste to them.. those of you who love your antipasta… go for this, its awesome!!!
Ingredients:
2 cup Soaked Linseed (Flax Seed)
1½ cup Cups Carrot Pulp (leftover from juicing), (when i juice I freeze the pulp i want to
keep)
.33 cup Sundried Tomato Strips , (add more if you like it stronger)
3 tablespoon Dukkah, (use whatever flavour you like, I used 'HellFire' which is a Chilli flavoured Dukkah made in Perth, Western Australia...)
Freshly Ground
Pepper
Freshly Ground SeaSalt
1 teaspoon HerbaMere Organic HerbSeaSalt
Preparation:
1. Mince it all together with the ‘S’ Blade in the Food Processor..
2. Spread out onto Teflex sheets on top of a Dehydrator Tray…
3. Dehydrate for 6-10 hours…
Check every 2 hours at first until it gets to the texture that you want.
4. I then break it up and store it in a tupperware/plastic or glass container and then pull out what i want each day…
This keeps fresh at least 1 week…
Enjoy…
8 reponses to "Sundried Tomato Linseed Crackers"
1.
Hi Maihio...
Thanks for that.. i had a look and it sounds yummmy... i will make it next im feeling like some Dukkah...
Toodles.... :)
2.
I posted my recipe for dukkah here: http://www.goneraw.com/recipes/3725-dukkah
3.
Oh sorry I forgot... In Australia you buy Dukkah in Woolworths or Coles (they are our Major Supermarkets Chain Stores over here)... specialty shops stocking gourmet items always have it here too...
My Husband (SAD) just had some of these Crackers with Mozarella Cheese (Alissa Cohen's recipe)... and he luvs them...
ToodLoo...
4.
Hi Everyone... wow how exciting, i didnt expect anyone to comment...
So, I always turn my dehydrator on at 115 for 1 hour and then turn down to 105 and do the recipe at that as that is what everyone says to do... i have read the manual that came with my Excalibur Dehydrator and it says that you can can dehydrate at 120 as this is the temp of the air drying the food, the food doesnt actually get to this temp...
Dukkah.. is an Egyptian/MiddleEastern crumbly nut and spice blend and the ingredients vary but it is a combination of sesame seeds, cashew nuts, almonds, pistachio's, garlic, seasalt, pepper... you get the picture but added to this can be chilli, coriander, cummin, thyme etc... so there are a variety of flavours depending on your particular likes... the mixture does need to be crumbly and the tradional way of serving it is put some in a tiny little bowl and have another tiny little bowl of Olive Oil and most people use turkish bread (toasted or not) to dip into the Oil and then the Dukkah...
You could make your dukkah yourself.. I'll put up a Recipe for Raw Dukkah...
I hope you enjoy them... :)
5.
what IS dukkah?
6.
where do you find dukkah?
7.
what temp do you dehydrate at?
8.
oooh, i have all this right now! cant wait!