Do you have a successful no-flour non-raw vegan flax seed cracker recipe?!
The following recipe for vegan flax seed crackers received mixed reviews
http://vegweb!.com/index!.php!?topic=9907!.0
But the pic looks so darn good!.
Can anyone explain how to make this recipe successful 100% of the time (using a measured amount of water to soak the flax in and degrees in F not C for the cooking temp)!? I don't want to waste any flax!.
Or can you suggest another, non-raw vegan flax seed cracker *without* flour!?
Thanks muchly,
N!.Www@FoodAQ@Com
http://vegweb!.com/index!.php!?topic=9907!.0
But the pic looks so darn good!.
Can anyone explain how to make this recipe successful 100% of the time (using a measured amount of water to soak the flax in and degrees in F not C for the cooking temp)!? I don't want to waste any flax!.
Or can you suggest another, non-raw vegan flax seed cracker *without* flour!?
Thanks muchly,
N!.Www@FoodAQ@Com
Answers:
Flax Seed Crackers
http://inmolaraan!.blogspot!.com/2007/05/h!.!.!.
You will need two half-sheet pans, or the equivalent, and two full sheets of baking parchment!. Fold each of the parchment sheets in half, and lay one in each of the half sheet pans!.
1 ? cup flax seeds
1 tablespoon salt
1 teaspoon cayenne pepper or roasted chile powder
1 teaspoon sweet paprika
1 clove garlic
? teaspoon garam masala (recipe below)
Soak the seeds in two cups of water eight hours or overnight!.
Combine all the ingredients in a processor and grind for several minutes!. Scrape half of the batter onto each of the prepared half-sheet pans, and use an offset spatula to spread the mixture 1/8 inch thick over the baking parchment!. There will be just enough to cover two half-sheet pans!.
Place in a very low oven (about 200 F) for twenty minutes!. Then turn off the ovens and leave the sheets in the warm oven overnight!.
In the morning, unfold the parchment, refold it with the flax seed sheet in the middle, and peel off the part stuck to the giant cracker, which will now have a texture sort of like fruit-leather!.
Cut it into cracker shapes (I used a pair of scissors) and lay the crackers on the remaining half of parchment!.
Bake at 200 for another twenty minutes, turn off the oven and leave the pans inside until dinnertime, or until you need to use the oven again!.
The crackers will become very thin and crisp!.
These crackers go very well with hemp seed hummus, classic hummus, chicostle salsa, or this hemp seed tabouli!.
----
Garam Masala Recipe
http://www!.ochef!.com/r75!.htm
This is the most aromatic and fragrant of all Indian spice blends!. Used throughout North India in all types of dishes — from appetizers and soups to yogurt salad and main courses — this blend is indispensable to Moghul and North Indian cooking!. It is widely available, but my homemade version is more fragrant and, of course, fresher!.
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)
Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat!. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes!. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked!. Cool completely!.
Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder!. Stir in the nutmeg and saffron!. Use immediately or store in an airtight container in a cool, dry place!.
Garam Masala keeps for 3 months!.
Yield: Makes about 1/2 cup
----Www@FoodAQ@Com
http://inmolaraan!.blogspot!.com/2007/05/h!.!.!.
You will need two half-sheet pans, or the equivalent, and two full sheets of baking parchment!. Fold each of the parchment sheets in half, and lay one in each of the half sheet pans!.
1 ? cup flax seeds
1 tablespoon salt
1 teaspoon cayenne pepper or roasted chile powder
1 teaspoon sweet paprika
1 clove garlic
? teaspoon garam masala (recipe below)
Soak the seeds in two cups of water eight hours or overnight!.
Combine all the ingredients in a processor and grind for several minutes!. Scrape half of the batter onto each of the prepared half-sheet pans, and use an offset spatula to spread the mixture 1/8 inch thick over the baking parchment!. There will be just enough to cover two half-sheet pans!.
Place in a very low oven (about 200 F) for twenty minutes!. Then turn off the ovens and leave the sheets in the warm oven overnight!.
In the morning, unfold the parchment, refold it with the flax seed sheet in the middle, and peel off the part stuck to the giant cracker, which will now have a texture sort of like fruit-leather!.
Cut it into cracker shapes (I used a pair of scissors) and lay the crackers on the remaining half of parchment!.
Bake at 200 for another twenty minutes, turn off the oven and leave the pans inside until dinnertime, or until you need to use the oven again!.
The crackers will become very thin and crisp!.
These crackers go very well with hemp seed hummus, classic hummus, chicostle salsa, or this hemp seed tabouli!.
----
Garam Masala Recipe
http://www!.ochef!.com/r75!.htm
This is the most aromatic and fragrant of all Indian spice blends!. Used throughout North India in all types of dishes — from appetizers and soups to yogurt salad and main courses — this blend is indispensable to Moghul and North Indian cooking!. It is widely available, but my homemade version is more fragrant and, of course, fresher!.
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)
Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat!. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes!. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked!. Cool completely!.
Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder!. Stir in the nutmeg and saffron!. Use immediately or store in an airtight container in a cool, dry place!.
Garam Masala keeps for 3 months!.
Yield: Makes about 1/2 cup
----Www@FoodAQ@Com
I don't have a flax seed recipe!. You might enjoy the wholesome goodness of my world famous carrot crackers:
2 cups wholesome carrot pulp, (from juicing)
1 lemon, juiced plus zest
3 cups raw tahini
2 piece fresh ginger, grated
3 clementines, juiced plus zest
Preparation
1!. Zest the lemon and clementines and then citrus-press them, or else just put the whole fruits through the juicer!. 2!. Grate a two-inch piece of ginger!. 3!. Process ginger and citrus with wholesome carrot pulp, tahini until smooth, adding a little filtered water if needed!. 4!. Knead with a spatula, so the mixture sticks together!. Spread onto dehydrator sheets and dehydrate 20 hours, turning over once!.
Www@FoodAQ@Com
2 cups wholesome carrot pulp, (from juicing)
1 lemon, juiced plus zest
3 cups raw tahini
2 piece fresh ginger, grated
3 clementines, juiced plus zest
Preparation
1!. Zest the lemon and clementines and then citrus-press them, or else just put the whole fruits through the juicer!. 2!. Grate a two-inch piece of ginger!. 3!. Process ginger and citrus with wholesome carrot pulp, tahini until smooth, adding a little filtered water if needed!. 4!. Knead with a spatula, so the mixture sticks together!. Spread onto dehydrator sheets and dehydrate 20 hours, turning over once!.
Www@FoodAQ@Com