Each July I attend the IRCH Summer School weekend which is part of the required contact hours for the Herbalism course I am following with them. As it is only down the road (about a 20-25 minute drive through rural North Devon and Cornwall) the Director of Studies has previously asked me to help with some setting up and provide some food. I provide some food each time I attend even if only for one day.
Nutrition is part of the Naturopathy module for the course and knowing that many of my fellow students are quite specific about their diets I usually opt to provide some of these as a savoury item.
They are much appreciated and disappear very quickly.
They are also appreciated at home. I now make them (or something to the same basic recipe but in a different flavour) quite regularly and as I now have a “proper” dehydrator, that is one with removable shelves and the fan at the back rather than my cheap and cheerful round one, I have enjoyed finding that the new machine produces wonderful crackers and will likely make them even more frequently.
The recipe I originally used was from The Rawtarian and I cannot find the link. However, I have adapted and changed it to produce the one below.
1/2 cup whole flax seed
1/2 cup milled flax seed – measured after milling
1 cup sunflower seeds (soaked in water for at least an hour, drained and rinsed)
1 large red bell pepper (capsicum) chopped
1tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
3-4 cloves of garlic peeled and slightly crushed
Good squeeze of tomato puree (or a good heaped dessertspoonful)
generous pinch of sea salt and some freshly ground black pepper
Mix the milled flax seed with the whole seeds. Soak these for an hour in 1 1/4 cups of filtered water. Stir after about 15 minutes to make sure all seeds are absorbing liquid
Put all ingredients in a food processor bowl and blitz until well mixed and sticky looking.
Spread out on dehydrator tray covered with an appropriate non-stick or. This volume covers two of the trays of my round dehydrator.
Dehydrate at 40C initially for 12 hours. At this point they should be ready to turn over and remove the dehydrator sheet. Cut into slices/triangles or whatever shape you want.
Reduce temperature to 35C and continue to dry for up a further 12 hours. The crackers should be crisp. If they need longer leave the heat on the lowest setting and reset the clock. As they dry the cracker will thin out.
Instructions are given for my own dehydrator, please adjust the timings for your own as needed.
These can also be dried in a very low oven, again on a baking sheet. Parchment or greaseproof baking paper won’t work as it will stick to the crackers.
I make a few variations on these starting from the basic flax and sunflower seed mix. Increasingly I am using half whole and half cracked and milled linseeds and sometimes a mixture of golden and brown to get a nice mottled effect.
Carrot and Coriander
Replace the Red Pepper and tomato puree with two cups finely grated carrot. The spices are 1-2 heaped tbsps ground coriander, a pinch of sea salt and freshly ground black pepper to taste. Add the juice of half a large (a whole small) lemon. Process well. Spread on your dehydrator sheets. This volume covers two and a half of my trays.