ah, the closer i looked, the smaller the seeds i saw. i was starting to wonder if it was seeds the whole way down. sounds good, i might need to try making some crackers sometime.
ah, the closer i looked, the smaller the seeds i saw. i was starting to wonder if it was seeds the whole way down. sounds good, i might need to try making some crackers sometime.
It's pretty simple as long as you have a good way for dehydrating them. They turned out pretty good, sturdy enough to dip and are tasty. I might use a few less seeds next time since the flavor is a bit on the rich side.
It's pretty simple as long as you have a good way for dehydrating them. They turned out pretty good, sturdy enough to dip and are tasty. I might use a few less seeds next time since the flavor is a bit on the rich side.
The dough mixture is 1 cup of sunflower seeds, 1/2 cup golden flaxseed, 3/4 cup shelled pumpkin seed, 1/4 cup sesame seed, 2 tbsp chai seeds, 1 1/2 cups rolled oats, 3 tbsp psyllium husk powder, 2 tsp sea salt, 1 tsp pepper, 2 tsp ground tumeric, ~10oz fresh finely grated parsnip (pain in the butt to grate it) and 3 tbsp melted coconut oil mixed with 1 1/2 cups water. Mixed well until it became quite doughy then placed half of the dough between 2 pieces of parchment paper and rolled into the shape of my tray. The other half is in the fridge right now.
It's in my counter top oven on the "super convection" setting for dehydration set at 150F for 6 hours. Will turn probably half way through I guess. I never made anything like this before, so we'll see what happens.