Live Food Crackers Recipes

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.

FIRE CRACKERS

Steps:

• Line crackers on ends (like dominoes) in an air-tight container.
• In a small bowl, mix oil, dressing mix, peppers, and garlic powder.
• Stir until all ingredients are well mixed.
• Continue to stir to prevent the pepper from settling on the bottom of the bowl.
• Spoon mixture evenly over crackers, like drizzling icing on a cake.
• Close lid tightly and flip the container over every 5 minutes for about 20 minutes. Lightly shake back and forth to make sure all the crackers are coated.
• Store in a ziplock bag. Will keep for about a week -- if they last that long!

OLIVE OIL CRACKERS

Steps:

• Whisk together the flours and salt. Add the water and olive oil. Using a mixer with a dough hook attachment mix the dough at medium speed for about 5 - 7 minutes. Alternately, feel free to mix and then knead by hand on a floured countertop. The dough should be just a bit tacky - not too dry, not too sticky to work with. If you need to add a bit more water (or flour) do so.
• When you are done mixing, shape the dough into a large ball. Now cut into twelve equal-sized pieces. Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes.
• While the dough is resting, preheat your oven to 450F degrees. Insert a pizza stone if you have one.
• When the dough is done resting, flatten one dough ball. Using a rolling pin or a pasta machine, shape into a flat strip of dough - I can usually get down to the 4 setting on my pasta machine w/o trouble. Pull the dough out a bit thinner by hand (the way you might pull pizza dough). You can also cut the dough into whatever shape you like at this point. Set dough on a floured (or cornmeal dusted) baking sheet, add any extra toppings, and slide into the oven (onto the pizza stone). Repeat the process for the remaining dough balls, baking in small batches. If you don't have a pizza stone, bake crackers a few at a time on baking sheets.
• Bake until deeply golden, and let cool before eating - you will get more crackery snap.