Jax
28-07-2009, 02:11 PM
Taken from Raw Food Recipes (http://www.rawfoodrecipes.co.uk/Recipes/Crackers/Tomato%20crackers.htm)
I'm going to have a glut of tomatoes this year so will HAVE to make these................many times over!!! :D
2C flax seeds (300g) (linseed is another name for flax seed)
2C sesame seeds (300g)
1/4C basil leaves
2 cans of tomatoes (800g) - a non raw food ingredient
1t Himalayan rock salt
2t freshly ground black peppercorns
water as necessary
This is a convenient way of making tomato crackers. Fresh tomatoes will always give better results.
Save 1C of sesame seeds for later.
Mix 2C flax seeds, 1C sesame seeds, salt and pepper together in a mixing bowl.
Use the blender to make this mixture into flour. You will need to work with half the mixture at a time and use a high speed setting.
Return the flour to the mixing bowl.
Stir in 1C sesame seeds.
Pour the tomato cans into the blender jug, and top up with water to the 900ml mark if necessary.
Add the basil and blend together until smooth.
Add this liquid to the dry ingredients in the mixing bowl and mix thoroughly.
Divide the mix between three dehydrator sheets and then use a spatula to spread it evenly.
Dehydrate at or under 46C (115F) for 12 hours then turn over directly onto the dehydrator tray. Continue for another day or so until they are as crispy as you like them.
Crackers keep for a week or so in an airtight container.
I'm going to have a glut of tomatoes this year so will HAVE to make these................many times over!!! :D
2C flax seeds (300g) (linseed is another name for flax seed)
2C sesame seeds (300g)
1/4C basil leaves
2 cans of tomatoes (800g) - a non raw food ingredient
1t Himalayan rock salt
2t freshly ground black peppercorns
water as necessary
This is a convenient way of making tomato crackers. Fresh tomatoes will always give better results.
Save 1C of sesame seeds for later.
Mix 2C flax seeds, 1C sesame seeds, salt and pepper together in a mixing bowl.
Use the blender to make this mixture into flour. You will need to work with half the mixture at a time and use a high speed setting.
Return the flour to the mixing bowl.
Stir in 1C sesame seeds.
Pour the tomato cans into the blender jug, and top up with water to the 900ml mark if necessary.
Add the basil and blend together until smooth.
Add this liquid to the dry ingredients in the mixing bowl and mix thoroughly.
Divide the mix between three dehydrator sheets and then use a spatula to spread it evenly.
Dehydrate at or under 46C (115F) for 12 hours then turn over directly onto the dehydrator tray. Continue for another day or so until they are as crispy as you like them.
Crackers keep for a week or so in an airtight container.