2 C Sesame seeds, hulled
1 C Golden Flax, ground
2 Tbl Olive Oil
2 Tbl Yellow yeast
1/2 C Poppy seeds
1 tsp Salt
2 clove garlic, minced
Dash cayenne or fresh jalapeno
Enough water to make a thin paste
- Put all ingredients into food processor and process until smooth adding enough water to make a texture lie waffle batter
- Spread 1/8″ thick on 2 Teflex sheets
- Dehydrate at 115 degrees until dry enough to flip and remove from sheet
- Turn onto mesh sheet and score with pizza cutter or knife to desired size
- Continue dehydrating until crispy
- Break apart and cool, then store in air tight container
Variations:
- Spicy – add 4-6 med. tomatoes and process with 1 fresh jalapeno and 1 Tbl Braggs Aminos instead of salt
- 1/2 C Sun-dried tomatoes; or Tbl ground caraway seed
- Sweet – 1/2 C Honey or Agave syrup or 6 softened dates or raisins, and/or 1/2 tsp cinnamon or 2-3 Tbl maple syrup and spice of choice
Makes about 50 2×2 crackers
– Chef Jeff and Nancy Riedesel
(Michelle comments that you can use Nama Shoyu instead of Braggs to keep it raw; also maple syrup is not raw, so use honey or agave nectar to keep it raw)
