Graham Crackers -Yes They Are Raw, But You Will Never Know It… Get Out The Almond Milk
Rawlicious Graham Crackers
Ingredients
1 ½ cups sprouted buckwheat groats (soak for 24 hours and then sprout for another 24 hours)
¼ cup olive oil
2/3 cup carrot pulp
2/3 cup soaked flax seeds
¼ cup water
½ cup agave
Cinnamon to taste
DIRECTIONS:
1. In blender, combine groats, olive oil, carrot pulp, flax seeds and water; Scrape side often using a spoon or rubber spatula.
2. Cover dehydrator tray with Teflex or parchment paper
3. Spread the dough mixture out on dehydrator tray;
·You can use a spoon to transfer the dough and then use wet hands to spread the mixture evenly.
4. Dehydrate the Cracker at full heat for 1 hour then turn down to 110 degrees for 7- 8 hours.
5. Transfer the Cracker to a mesh dehydrator tray and dry for 10 -12 hours checking occasionally to see if it is fully dry. Brush agave on cracker and sprinkle with cinnamon (to taste) and place back in the dehydrator for 2 hours. Store in sealed plastic bag and keep on the counter.
Marianna Said,
April 15, 2011 @ 6:45 pm
Howdy folks!
I ‘think’ I am a member, but I couldn’t remember my login or my password. Tried several things, but nothing worked. Can you help me figure out what I am doing wrong?
Thanks,
Marianna
admin Said,
April 15, 2011 @ 7:38 pm
Hi Marianna,
We are removing the membership program this next week. Please “like” us on face book and get your daily updates and recipes.
Blessings
Jeane Ferguson Said,
September 25, 2011 @ 7:00 pm
I don’t know how to use facebook. Does that mean I won’t be getting your wonderful e-mails and recipes anymore?
Jeane Ferguson Said,
September 25, 2011 @ 7:02 pm
On the graham cracker recipe what do you mean by dehydrating at full heat and then lower to 110. won’t that kill the enzymes?