Top Tip: If you don’t have a dehydrator, these are equally good (and quicker) when baked in a low oven (100°C, Gas Mark 1/4, 210°F) for 3 hours, turning halfway, until crisp.
Per 100g
Calories 509 Fat 35g Saturates 3.9g Carbohydrates 22g Sugars 3.4g Protein 19g Salt 0.26g
In a large mixing bowl, stir together all of the ingredients, starting with 1 cup of the water only. Leave the mixture to soak up the water for 10 minutes.
Stir the seed mixture to check the consistency- it should be difficult to stir and like very thick, sticky porridge. Add ½ cup more water, mix and leave to stand again.
After 10 minutes, check the consistency again by stirring the mixture. The seeds should have absorbed all the water and the mixture should be sticky.
Set your dehydrator to around 50°C and line the trays with non-stick liners or baking parchment.
Using a spatula, spread the mixture out as thinly and evenly as possible on the trays. Dehydrate the crackers for 8 hours, turning over half way through.
Snap or cut the sheets into crackers. These will keep well when stored in an airtight box or tin.
Minestrone with White Beans and Almond Parmesan (oil-free) This...
Chicory, Pear and Walnut Salad with a ‘Blue Cheese’...
Moroccan Spiced Falafels These falafels have a great spice...
Minestrone with White Beans and Almond Parmesan (oil-free) This...
Chicory, Pear and Walnut Salad with a ‘Blue Cheese’...
Moroccan Spiced Falafels These falafels have a great spice...
Moroccan Spread – Butternut Squash Houmous Using butternut squash...
Za’atar Roasted Aubergine with Moroccan Spiced Freekeh This Za’atar...
Leave a Reply