Best Live Food Crackers Recipes

IGOR'S CRACKERS (RAW FOODS)

Steps:

• Grind the flaxseed in a dry Vita-Mix blender. (Or do the best you can with a more wimpy blender. i.e. the kind I have.).
• Put that into a large bowl and put the rest of the ingredients into the blender and blend.
• Mix all ingredients in the big bowl.
• Cover dough with a towel and let sit in a warm area overnight to ferment slightly.
• Use a spatula to spread dough onto non-stick dehydrating sheets and divide it into squares.
• Dehydrate until just dry if you want it to be bread-like. Dehydrate longer for crispy crackers that will keep for a couple months.

COMMON CRACKERS

Steps:

• Sift together flour, salt and sugar.
• Cut in butter until mixture has the consistency of corm meal.
• Stir in enough milk to make a stiff dough.
• Roll to 1/4 inch thick on a lightly floured board.
• Cut into 3-4 inch rounds.
• Prick surface with a fork.
• Brush surface with milk.
• Place on an ungreased baking sheet and bake in a 425°F oven for 15 to 18 minutes or until light golden brown.
• Store in an airtight container.
• Split crackers and serve with chowder.

LIVE FOOD CRACKERS

Steps:

• To sprout Quinoa: cover with water using 2 cups water to 1 cup Quinoa. Soak for 12 hours. Use running water and place the grains in a sprouting jar [has screen or cheese cloth lid] Rinse the seeds twice a day. Lay the jar sideways to give room to grow. Cover jar with a dark cloth loosely so air can move through. Grain is soft when finished and best used in 2 to 3 days.
• Crackers:.
• Place all in a juicer that has no screen. Catch the puree in a bowl. Mix your favorite herbs and spices in plus salt to taste. Example vegetable salt.
• Spread mix thinly onto a piece of parchment paper that fits your food dryer tray. Dehydrate the cracker mix for approximately 12 hours at 110°F Store in air tight container. IF your oven goes that low you can use it. Use oven thermometer to be sure.