Guest guest Posted February 22, 2001 Report Share Posted February 22, 2001 When I first heard this term I thought it was referring to an english trinket or a snack. I don't find it offensive myself compared to how midget has been used and abused. It's better than being called a Squirt like the lemon/lime drink. Or like had said Fruit Loop. Another cereal comes to mind with me Sugar Pops. At least one can say you're sweet, but a little silly. lol Or Little Debbie like the snack cakes. One's name may not be Debbie, but can be just as sweet and rewarding as one of the popular snack cakes. ;-) Helen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2005 Report Share Posted December 27, 2005 Oooh any chance of a recipe or two your enlightendness ???? Your Kirkness, lol You find reading this that I'm more a " wraithendness " -- 3 out 4 attempts were funny. But I didn't go " by the books " , i.e., I didn't follow the recipes. From the one good one I did, I'm sure this will be the way I'm eating. 100% sure. So if you're willing to take the chance on these without doing like I did, I'm willing to post them here. Since I haven't done these as shown : Here goes nothing ! I've only tried crackers/breads in the dehydrator 3 or 4 of times. My first try was the best. The others did have the " funny taste " . In a different vein -- I was very successful adapting a " Millenium Restaurant " cookbook recipe -- pureed (seeds strained out) frozen blackberries on a solid dehydrator sheet. I used a teaspoon or 2 of coffee grounds (we get 3X caffiene " Morning Rush " around here) and water and cocoa powder to make squiggles and plops -- also walnuts I experiemented with here, good idea. The raspberries do shrink some with dehydration, but the concentrated flavor of the choc/coffee and raspberries is " heavenly " -- I had others there to try it the first time and everyone lit up with great surprise. Well, that's another subject, fruit roll ups. I did NOT write down the recipe of my successful attempt. I can tell you that I used raw nuts soaked in garlic and soy sauce. I also did not use the whole sprout (I think I cut off the roots, for example, and also ran boiling water over them in a seive). Don't forget that in dehydrating you HAVE to be super clean. Super clean. While I do wish that I (and all others) were more enlightenednessed that we currently are, I can provide you with a couple of recipes that I HAVEN'T TRIED, lol. If you get any germs going somewhere -- fry the stuff in hot olive oil (or coconut) for about 10 seconds on each side before you eat it. Very delicious, if no longer " raw " due to the fry up. And I will most probably be removing all sprout roots and sometimes some of the hulls from the sprouts when incorporating grain sprouts into a batter to dehydrate. Phew, wordy, huh ? Again, I have not tried these yet, myself -- but they do look great. Dehydrated breads get a more intense flavor as the water is removed and my limited experience tells me that it's not easy to imagine the taste of the results from just reading the recipe/ingredients. Again, I suggest blanching all ingredients with hot, boiling water for a few seconds (or perhaps soaking in grapefruit seed extract). If you make these, let us know : FLAX SEED CRACKERS 1/3 cup chopped red bell pepper (no seeds) 1/3 cup fresh cilantro, chopped 2/3 cup sun dried tomatoes 1 and 1/4 cups diced tomatoes 1 teaspoon mince jalapeno 1 tablespoon minced garlic 1 tablespoon olive oil 1/4 Nama Shoyu (soy sauce) OR 1 teaspoon Celtic sea salt 2 cups flax seeds Makes 12 four-inch crackers Place bell pepper, cilantro, sun-dried tomato, tomatoes, jalapeno, garlic, olive oil, and Nama Shoyu or Celtic sea salt into food processor (or blender) and puree. [ You can make a smooth, even puree, but I like to make different textures, pureeing some ingredients smooth and leaving others in tiny bits, then mixing. It's nice, if you substitute sprouts, which you could easily do for the cilantro here -- I'm gonna try broccoli or the garlic/watercress mix, one I bought from " Sprout People " -- it's nice to put them in at the very end, coarsely chopped -- also this helps the air circulate through the batter, as it changes shape and develops cracks as the water disappears. ] Transfer contents into a large bowl and mix in the flax seeds. [You could lightly chop these in a blender.] Spread flax seed mixture onto oiled, solid dehydrator sheet. Dehydrate at 90 degrees F for 4 hours (or when top is dry), cut them into desired shapes (author makes 3 X 3 inch squares) and transfer them onto a mesh dehydrating rack. Dehydrate until crackers are crisp, about 5 hours. HERE's the 2nd one (I haven't tried this either, but this is the one I used to think about altering/combining recipes per ingredients I had on hand -- I got a cracker that turned out SUPER -- so good they only last an afternoon no matter how hard I tried to refrain eating them. I added some sprouts without roots for my last step and I soaked the nuts in garlic, soy, and spices, didn't have the apple, etc., etc.). Good luck with it. Write down what you put in and let us know what you think is good to include for a whammo taste : ESSENE BREAD # 1 Author's note : It's like a really good bran muffin ! As long as you're making it you might as well quadruple the recipe so you won't have to make it as often. And share ! 1/4 cup almonds 1/4 cup walnuts 3 pitted dates water for soaking nuts and dates 2 cups sprouted wheat berries, kamut, or spelt 1/4 cup shredded apple 1 teaspoon minced garlic 1 teaspoon fresh parsley, minced 1 tablespoon olive oil Soak almonds and walnuts in water for at least 2 hours. In a separate container, soak dates in water for 1 hours. Drain nuts and dates and toss them into a food processor along with the rest of the ingredients and puree into a dough. (If you have a " Champion " -- this authors site's touts the " Green Star " juicer, not the " Champion " , lol -- If you have a " Champion " juicer, after pureeing, run it through.) On a solid dehydrating sheet form dough intoa loaf about 1 and 1/2 inches tall, 3 and 1/2 inches wide, and 6 inches long. Dehydrate at 90 degrees F for 13 to 17 hours. When done, the loaf should be crisp on the outside and moist on the inside. [When I had my success, my product was not thick like this, though -- more like a thin slice of bread and dry all the way through -- if you have enough cracks or spaces in the dough that form during drying, you can have a more crunchy result.] This one, I think, is the " basic " recipe -- use for peanut butter and berries sandwich (like pnb & jelly, only use fresh fruits), Garden Burger bun, etc. Me, I'd do the nuts thing, soaked or plain, or herbed up a bit, just to improve the flavor, and if I come up with tips when my experiments resume, I'll let you know. REAL TOAST -- Makes 16 pieces of Real Toast Author's note : This takes abou 40 minutes (plus dehydrating time) to make but it is so worht it ! I recommend quadrupling the recipe so you'll have lots on hand. 1/2 cup sprouted black-eyed peas (optional) 2 and 1/2 cups sprouted kamut, spelt, or wheat berries 1 and 1/2 cups fresh-squeezed orange juice [i'm not a big OJ fan, I'd substitue or omit here, myself -- maybe raw cashews, blanched and pulverized in water, soy souce, maybe, stuff like that, lol] 1 teaspoon Celtic sea salt 1 cup fresh herbs of choice, chopped fine 1 teaspoon paprika 1/2 teaspoon cayenne 1/2 teaspoon jalapeno 1.2 cup chopped onion 1/4 cup chopped garlic 1 cup flax seeds In a food processor combine black-eyed peas (optional), 2 cups sprouted grains [maybe take the roots or some of the hulls off if you're afraid of the funny tastes], orange juice, Celtic sea salt, herbs, paprika, cayenne, jalapeno, onion, and garlic and process into dough. Mix in (by hand) flax seeds and remaining 1/2 cup sprouted grains. Form dough into 8 X 8 inch sqaure crusts, making sure crusts are no more than 1/4 inch thick. Dehydrate for 3 to 10 hours or until tasty. Quarter each 8 inch crust to render 4 X 4 inch toast slices. Store in a cool, dry place. Real Toast keeps for a month. Okay. I guess it's fair to say, since this is a private group fourm, not really " pulic " that I lifted these from the no (author's name) book entitled : " RAW " . These are raw foods. There is a gr8 variety of stuff you can do for crackers and breads at the Nesco site but almost NONE are raw foods -- it's an interesting idea to use all sorts of ingredients as their recipes do, even things like cooked, dried apricots, etc. Please DO look at these interesting examples. Unfortunately, they are all very different, so it might take a day or two of casual looking through them to get the whole gist of what is possible here : http://nesco.com/recipes/?category%5B%5D=300 & submit=Search Their recipes also should clue you into the fact that dehydrated foods need " special " recipes sometimes because of the concentrated flavors that result from this process for preparing foods. Some of the crackers/breads/rolls I've seen at various sources include oil, up to 1/4 cup included. I've tried just throwing in peanut butter, which seems a good thing. I think the idea of adding the oil is to keep the stuff supple. This can be done with apple, too, it looks like. But I'm still thinking soaked, raw nuts, soy, garlic, etc. for " dough conditioner " so to speak. Time will tell. You can really, really, really get some tasty things. But I am, really, still experimenting and only SEEKING enlightednessness. Any help gr8ly appreciated. Jerry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2005 Report Share Posted December 28, 2005 Jerry Wow, you really went to town on that one thanks a bunch great post. Really RAWsome effort. I am glad you have been able to experiment successfully. I have nos book and had to put it down after a quick read because a lot of the recipes seemed so complicated and detailed things I was sure I would never find in the local shops etc.With the long preparation times and sometimes costly set up of ingredneients failure can be a real demotivator with these things, so I have tended to stick to simpler salads. Great some of you purists may say but I think the secrete to being more raw is variety and in winter other stuff is not on the shelves. So any lists of simple things to do with basic ingredients that turn out reliably and taste great bring it on lol. I think I will try the real toast first I could picture myself doing that. As a closing note I would also like to thank the person that turned me back on to sprouted humus this is a great and simple thing to do, you were right the knack is in not letting them sprout for too long and also for the wheat nut milk idea. I put some wheat sprouts and almond nuts in my blender and came out with some looovely mild milk. I would like to add my own too - living couscous. Well it is a variation on the Sprouters Handbook lentil burger recipe. Lentils, soaked cashes, tamari, a little salt and grated carrot in to the food processor hit on the switch for a couple of seconds and hey presto. Makes a nice centre piece in any salad. Kirk Re: Crackers > > > Oooh any chance of a recipe or two your enlightendness ???? > > > Your Kirkness, > > lol > > > You find reading this that I'm more a " wraithendness " -- 3 out 4 > attempts were funny. But I didn't go " by the books " , i.e., I didn't > follow the recipes. From the one good one I did, I'm sure this will > be the way I'm eating. 100% sure. > > So if you're willing to take the chance on these without doing like I > did, I'm willing to post them here. Since I haven't done these as > shown : Here goes nothing ! > > > I've only tried crackers/breads in the dehydrator 3 or 4 of times. > My first try was the best. The others did have the " funny taste " . > > In a different vein -- I was very successful adapting a " Millenium > Restaurant " cookbook recipe -- pureed (seeds strained out) frozen > blackberries on a solid dehydrator sheet. I used a teaspoon or 2 of > coffee grounds (we get 3X caffiene " Morning Rush " around here) and > water and cocoa powder to make squiggles and plops -- also walnuts I > experiemented with here, good idea. The raspberries do shrink some > with dehydration, but the concentrated flavor of the choc/coffee and > raspberries is " heavenly " -- I had others there to try it the first > time and everyone lit up with great surprise. Well, that's another > subject, fruit roll ups. > > I did NOT write down the recipe of my successful attempt. I can tell > you that I used raw nuts soaked in garlic and soy sauce. I also did > not use the whole sprout (I think I cut off the roots, for example, > and also ran boiling water over them in a seive). Don't forget that > in dehydrating you HAVE to be super clean. Super clean. > > While I do wish that I (and all others) were more enlightenednessed > that we currently are, I can provide you with a couple of recipes > that I HAVEN'T TRIED, lol. If you get any germs going somewhere -- > fry the stuff in hot olive oil (or coconut) for about 10 seconds on > each side before you eat it. Very delicious, if no longer " raw " due > to the fry up. And I will most probably be removing all sprout roots > and sometimes some of the hulls from the sprouts when incorporating > grain sprouts into a batter to dehydrate. > > Phew, wordy, huh ? > > Again, I have not tried these yet, myself -- but they do look great. > Dehydrated breads get a more intense flavor as the water is removed > and my limited experience tells me that it's not easy to imagine the > taste of the results from just reading the recipe/ingredients. > Again, I suggest blanching all ingredients with hot, boiling water > for a few seconds (or perhaps soaking in grapefruit seed extract). > If you make these, let us know : > > FLAX SEED CRACKERS > > 1/3 cup chopped red bell pepper (no seeds) > 1/3 cup fresh cilantro, chopped > 2/3 cup sun dried tomatoes > 1 and 1/4 cups diced tomatoes > 1 teaspoon mince jalapeno > 1 tablespoon minced garlic > 1 tablespoon olive oil > 1/4 Nama Shoyu (soy sauce) OR 1 teaspoon Celtic sea salt > 2 cups flax seeds > > Makes 12 four-inch crackers > > Place bell pepper, cilantro, sun-dried tomato, tomatoes, jalapeno, > garlic, olive oil, and Nama Shoyu or Celtic sea salt into food > processor (or blender) and puree. [ You can make a smooth, even > puree, but I like to make different textures, pureeing some > ingredients smooth and leaving others in tiny bits, then mixing. > It's nice, if you substitute sprouts, which you could easily do for > the cilantro here -- I'm gonna try broccoli or the garlic/watercress > mix, one I bought from " Sprout People " -- it's nice to put them in at > the very end, coarsely chopped -- also this helps the air circulate > through the batter, as it changes shape and develops cracks as the > water disappears. ] > > Transfer contents into a large bowl and mix in the flax seeds. [You > could lightly chop these in a blender.] Spread flax seed mixture > onto oiled, solid dehydrator sheet. Dehydrate at 90 degrees F for 4 > hours (or when top is dry), cut them into desired shapes (author > makes 3 X 3 inch squares) and transfer them onto a mesh dehydrating > rack. Dehydrate until crackers are crisp, about 5 hours. > > HERE's the 2nd one (I haven't tried this either, but this is the one > I used to think about altering/combining recipes per ingredients I > had on hand -- I got a cracker that turned out SUPER -- so good they > only last an afternoon no matter how hard I tried to refrain eating > them. I added some sprouts without roots for my last step and I > soaked the nuts in garlic, soy, and spices, didn't have the apple, > etc., etc.). Good luck with it. Write down what you put in and let > us know what you think is good to include for a whammo taste : > > > ESSENE BREAD # 1 > > Author's note : It's like a really good bran muffin ! As long as > you're making it you might as well quadruple the recipe so you won't > have to make it as often. And share ! > > 1/4 cup almonds > 1/4 cup walnuts > 3 pitted dates > water for soaking nuts and dates > 2 cups sprouted wheat berries, kamut, or spelt > 1/4 cup shredded apple > 1 teaspoon minced garlic > 1 teaspoon fresh parsley, minced > 1 tablespoon olive oil > > Soak almonds and walnuts in water for at least 2 hours. In a > separate container, soak dates in water for 1 hours. Drain nuts and > dates and toss them into a food processor along with the rest of the > ingredients and puree into a dough. (If you have a " Champion " -- > this authors site's touts the " Green Star " juicer, not > the " Champion " , lol -- If you have a " Champion " juicer, after > pureeing, run it through.) On a solid dehydrating sheet form dough > intoa loaf about 1 and 1/2 inches tall, 3 and 1/2 inches wide, and 6 > inches long. Dehydrate at 90 degrees F for 13 to 17 hours. When > done, the loaf should be crisp on the outside and moist on the > inside. [When I had my success, my product was not thick like this, > though -- more like a thin slice of bread and dry all the way > through -- if you have enough cracks or spaces in the dough that form > during drying, you can have a more crunchy result.] > > > This one, I think, is the " basic " recipe -- use for peanut butter and > berries sandwich (like pnb & jelly, only use fresh fruits), Garden > Burger bun, etc. Me, I'd do the nuts thing, soaked or plain, or > herbed up a bit, just to improve the flavor, and if I come up with > tips when my experiments resume, I'll let you know. > > > REAL TOAST -- Makes 16 pieces of Real Toast > > Author's note : This takes abou 40 minutes (plus dehydrating time) > to make but it is so worht it ! I recommend quadrupling the recipe > so you'll have lots on hand. > > 1/2 cup sprouted black-eyed peas (optional) > 2 and 1/2 cups sprouted kamut, spelt, or wheat berries > 1 and 1/2 cups fresh-squeezed orange juice [i'm not a big OJ fan, I'd > substitue or omit here, myself -- maybe raw cashews, blanched and > pulverized in water, soy souce, maybe, stuff like that, lol] > 1 teaspoon Celtic sea salt > 1 cup fresh herbs of choice, chopped fine > 1 teaspoon paprika > 1/2 teaspoon cayenne > 1/2 teaspoon jalapeno > 1.2 cup chopped onion > 1/4 cup chopped garlic > 1 cup flax seeds > > In a food processor combine black-eyed peas (optional), 2 cups > sprouted grains [maybe take the roots or some of the hulls off if > you're afraid of the funny tastes], orange juice, Celtic sea salt, > herbs, paprika, cayenne, jalapeno, onion, and garlic and process into > dough. Mix in (by hand) flax seeds and remaining 1/2 cup sprouted > grains. Form dough into 8 X 8 inch sqaure crusts, making sure crusts > are no more than 1/4 inch thick. Dehydrate for 3 to 10 hours or > until tasty. Quarter each 8 inch crust to render 4 X 4 inch toast > slices. Store in a cool, dry place. Real Toast keeps for a month. > > Okay. > > I guess it's fair to say, since this is a private group fourm, not > really " pulic " that I lifted these from the no (author's name) > book entitled : " RAW " . These are raw foods. > > There is a gr8 variety of stuff you can do for crackers and breads at > the Nesco site but almost NONE are raw foods -- it's an interesting > idea to use all sorts of ingredients as their recipes do, even things > like cooked, dried apricots, etc. Please DO look at these > interesting examples. Unfortunately, they are all very different, so > it might take a day or two of casual looking through them to get the > whole gist of what is possible here : > > http://nesco.com/recipes/?category%5B%5D=300 & submit=Search > > Their recipes also should clue you into the fact that dehydrated > foods need " special " recipes sometimes because of the concentrated > flavors that result from this process for preparing foods. Some of > the crackers/breads/rolls I've seen at various sources include oil, > up to 1/4 cup included. I've tried just throwing in peanut butter, > which seems a good thing. I think the idea of adding the oil is to > keep the stuff supple. This can be done with apple, too, it looks > like. But I'm still thinking soaked, raw nuts, soy, garlic, etc. > for " dough conditioner " so to speak. Time will tell. > > You can really, really, really get some tasty things. But I am, > really, still experimenting and only SEEKING enlightednessness. Any > help gr8ly appreciated. > > Jerry > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2006 Report Share Posted December 5, 2006 ’s Crackers – papadam style 2 Cups Flax Seeds (soaked) 2 Cups Almonds (soaked) 2 Cups Sunflower seeds (soaked) 4 Tbs. Bragg’s 1 Onion Cayenne Pepper Caraway seeds Parsley Dill Weed Garlic Or anything your heart desire Blend and Dehydrate very thin. And there are more recipes in the archives!! Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats Want to start your own business? Learn how on Small Business. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2006 Report Share Posted December 6, 2006 Papadum A stack of roasted papadums, ready to be served. The papadum (singular: papad) is a thin South Asian wafer, sometimes described as a cracker or flatbread, typically made from lentil, chickpea, black gram or rice flour. Salt and peanut oil are added to make a dough, which can be flavored with seasonings such as, for example, chili, cumin, garlic or black pepper. The dough is shaped into a tortilla-like round and can be cooked by deep-frying, roasting over an open flame, toasting, or microwaving, depending on the desired texture. Papadums are typically served as an accompaniment to a meal, an appetizer or a snack and eaten topped with chutney or other dips. Papadums are made in different sizes. The smaller ones can be eaten like a snack chip and the larger ones can be used to make wraps.SV <shavig@...> wrote: What is this? papadam style Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats Want to start your own business? Learn how on Small Business. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2006 Report Share Posted December 6, 2006 I'd also trade out the Bragg's for Nama Shoyu or sea salt. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2006 Report Share Posted December 6, 2006 I use a blender when i make crackers. <dianamagic2000@...> wrote: Suzi, in this recipe, is this put in the blender, or is just blended by hand? thanks, diana Need a quick answer? Get one in minutes from people who know. Ask your question on Answers. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2006 Report Share Posted December 6, 2006 Yeah, me too.. I usually change the recipes before I post.. but sometimes I forget.. SV <shavig@...> wrote: I'd also trade out the Bragg's for Nama Shoyu or sea salt. Shari Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats Have a burning question? Go to Answers and get answers from real people who know. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2006 Report Share Posted December 6, 2006 I use a food processor or a juicer. This recipe though, could probably be done in a blender as it is supposed to be very thin and I'm thinking it's more of a batter than a dough like most crackers I make. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2012 Report Share Posted May 12, 2012  This is completely off topic, but how do you make crackers? Returning > > > Â > Guess what? As much as I just loved the Vita Mix..it has to go back.> No one in my family can stand the cold drinks, smoothies and desserts.> Every time I tried them it gave me a huge headache ( Just tooo cold I guess.> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2012 Report Share Posted May 12, 2012 Click Here for my video demo of cracker making or go to: http://www.youtube.com/watch?v=v8dtklIfdNs ---------------------Rene Oswald, RN, APHBest Beginnings, Inc. Living Food Classes & Consultationswww.rawfoodrene.comwww.reneoswald.com561-775-4867 From: Dyan <dyanisme@...> Sent: Sat, May 12, 2012 12:10:36 PMSubject: Re: Re: Crackers  This is completely off topic, but how do you make crackers? Returning > > > Â > Guess what? As much as I just loved the Vita Mix..it has to go back.> No one in my family can stand the cold drinks, smoothies and desserts.> Every time I tried them it gave me a huge headache ( Just tooo cold I guess.> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2012 Report Share Posted May 12, 2012 Here is a video I made of how I make rice crackers in a crockpot-I often use oat, buckwheat, or quinoa for crackers as well. I make crackers every single day-nice to have on hand, and very simple to grind your own flour in the Vitamix. If you click on " more " in the Video link, you will see how I grind the rice and make crackers. http://www.youtube.com/watch?v=rlWJWTkl9LA & feature=youtube_gdata_player > > > > WOW there is more to the vitamix than the cold stuff.. > > > >  > > Patti > > > > > > ________________________________ > > From: *Debbie* <debbie_w_ohio@> > > > > Sent: Saturday, May 12, 2012 8:57 AM > > Subject: Returning > > > > > >  > > Guess what? As much as I just loved the Vita Mix..it has to go back. > > No one in my family can stand the cold drinks, smoothies and desserts. > > Every time I tried them it gave me a huge headache ( Just tooo cold I guess. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2012 Report Share Posted May 12, 2012 , Do you grind the quinoa seeds as you would buckwheat groats to make the flour? Also can I bake these crackers since I don't have a dehydrator? Thanks! From: <berrywell@...> Sent: Saturday, May 12, 2012 9:20 AMSubject: Re: Crackers Here is a video I made of how I make rice crackers in a crockpot-I often use oat, buckwheat, or quinoa for crackers as well. I make crackers every single day-nice to have on hand, and very simple to grind your own flour in the Vitamix. If you click on "more" in the Video link, you will see how I grind the rice and make crackers.http://www.youtube.com/watch?v=rlWJWTkl9LA & feature=youtube_gdata_player--- In , "Dyan" <dyanisme@...> wrote:>> This is completely off topic, but how do you make crackers?> > > > > Returning > > > > > > Â > > Guess what? As much as I just loved the Vita Mix..it has to go back.> > No one in my family can stand the cold drinks, smoothies and desserts.> > Every time I tried them it gave me a huge headache ( Just tooo cold I guess.> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2012 Report Share Posted May 12, 2012 Yes, I grind the quinoa just like I would any other grain (I prefer organic RED quinoa-not quite as earthy as the yellow) You can also blend the flours-I like an equal mix of red quinoa, buckwheat and oat groats ground in to a flour. Yes, you can bake the crackers, but they won't get quite as crispy-you can dry them in a very low oven (just barely warm) on a cookie sheet. You might also consider looking in a thrift shop for an inexpensive dehytrator-I often see them new in the box for just a few dollars. You can also check on freecycle or craigslist...a dehydrator is a worthy gadget to have! > > , > Do you grind the quinoa seeds as you would buckwheat groats to make the flour? Also can I bake these crackers since I don't have a dehydrator? > Thanks! > > > ________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2012 Report Share Posted May 13, 2012 what else do you use the dehydrator for? Re: Crackers Yes, I grind the quinoa just like I would any other grain (I prefer organic RED quinoa-not quite as earthy as the yellow) You can also blend the flours-I like an equal mix of red quinoa, buckwheat and oat groats ground in to a flour. Yes, you can bake the crackers, but they won't get quite as crispy-you can dry them in a very low oven (just barely warm) on a cookie sheet. You might also consider looking in a thrift shop for an inexpensive dehytrator-I often see them new in the box for just a few dollars. You can also check on freecycle or craigslist...a dehydrator is a worthy gadget to have! > > , > Do you grind the quinoa seeds as you would buckwheat groats to make the flour? Also can I bake these crackers since I don't have a dehydrator? > Thanks! > > > ________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2012 Report Share Posted May 13, 2012 dehydrator are like your vita-mix some are much better than others, if you are looking for a great dehydrator check out http://www.excaliburdehydrator.com --------------------------------------------------------------------- From: "eilisalana@..." <eilisalana@...> Sent: Sunday, May 13, 2012 8:13 AM Subject: Re: Re: Crackers what else do you use the dehydrator for? Re: Crackers Yes, I grind the quinoa just like I would any other grain (I prefer organic RED quinoa-not quite as earthy as the yellow) You can also blend the flours-I like an equal mix of red quinoa, buckwheat and oat groats ground in to a flour. Yes, you can bake the crackers, but they won't get quite as crispy-you can dry them in a very low oven (just barely warm) on a cookie sheet. You might also consider looking in a thrift shop for an inexpensive dehytrator-I often see them new in the box for just a few dollars. You can also check on freecycle or craigslist...a dehydrator is a worthy gadget to have! > > , > Do you grind the quinoa seeds as you would buckwheat groats to make the flour? Also can I bake these crackers since I don't have a dehydrator? > Thanks! > > > ________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2012 Report Share Posted May 13, 2012 The Excalibur is indeed a fine dehydrator, but for someone just starting out, I recommend trying to find a cheap (or even free from freecycle) one so they can see if it is something they would want to persue, then upgrade to the top of the line Excalibur.I have had Excalibur for years, but about a year ago I bought a smaller, more compact Nesco to put in my RV, but ended up using the Nesco in my house, since it is so compact-now I hardly ever use the Excalibur, lol. > > > > , > > Do you grind the quinoa seeds as you would buckwheat groats to make the flour? Also can I bake these crackers since I don't have a dehydrator? > > Thanks! > > > > > > ________________________________ > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2012 Report Share Posted May 13, 2012 I grow most of our own fruits and veggies, so I use the dehydrator for preserving the excess, also for making fruit/veggie " leathers " , crackers, veggie jerky (you can make meat jerky too, we are vegetarian) cheese straws, sweet potato chips, kale chips, yogurt, dried fruit, etc-there are TONS of things you can do with it! Mine runs all night, EVERY night...always something on the go in it. > > > > , > > Do you grind the quinoa seeds as you would buckwheat groats to make the flour? Also can I bake these crackers since I don't have a dehydrator? > > Thanks! > > > > > > ________________________________ > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2012 Report Share Posted May 13, 2012 I too own an Excalibur dehydrator. I dehydrate so much fruit, bananas are my favorite. Making kale chips right now actually. I am hopelessly addicted to them and everyone I give samples to are instantly surprised as well. They go faster than Oreo cookies.EileenOn May 13, 2012, at 10:10 AM, "" <berrywell@...> wrote: I grow most of our own fruits and veggies, so I use the dehydrator for preserving the excess, also for making fruit/veggie "leathers", crackers, veggie jerky (you can make meat jerky too, we are vegetarian) cheese straws, sweet potato chips, kale chips, yogurt, dried fruit, etc-there are TONS of things you can do with it! Mine runs all night, EVERY night...always something on the go in it. > > > > , > > Do you grind the quinoa seeds as you would buckwheat groats to make the flour? Also can I bake these crackers since I don't have a dehydrator? > > Thanks! > > > > > > ________________________________ > > > = Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2012 Report Share Posted May 13, 2012 I am going to try "eggplant bacon" next! I did it in the stove & was really good.. i know it will be better in the dehydrator more crispy. I juice so i save the pulp & use it in crackers. I have made Rene's crackers YUMMY! I must say Also google "krazy kracker lady recipes", she has a couple of small books that have some great recipes. I make my own ground spices using the dehydrator, jerky (before I went vegan) lots of crackers, fruits, & veggies mixes for soups. Patti From: EileenB <eileen_blass@...> " " < > Sent: Sunday, May 13, 2012 9:22 AM Subject: Re: Re: Crackers I too own an Excalibur dehydrator. I dehydrate so much fruit, bananas are my favorite. Making kale chips right now actually. I am hopelessly addicted to them and everyone I give samples to are instantly surprised as well. They go faster than Oreo cookies.EileenOn May 13, 2012, at 10:10 AM, "" <berrywell@...> wrote: I grow most of our own fruits and veggies, so I use the dehydrator for preserving the excess, also for making fruit/veggie "leathers", crackers, veggie jerky (you can make meat jerky too, we are vegetarian) cheese straws, sweet potato chips, kale chips, yogurt, dried fruit, etc-there are TONS of things you can do with it! Mine runs all night, EVERY night...always something on the go in it. > > > > , > > Do you grind the quinoa seeds as you would buckwheat groats to make the flour? Also can I bake these crackers since I don't have a dehydrator? > > Thanks! > > > > > > ________________________________ > > > = Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2012 Report Share Posted May 13, 2012 Living food burgers, cookies, fruit leathers, burrito wraps, pancakes, cauliflower popcorn, eggplant fake bacon, granola, cakes, nori wrap snacks, zucchini wraps, pizza crust, lasagna, and on and on! ---------------------Rene Oswald, RN, APHBest Beginnings, Inc. Living Food Classes & Consultationswww.rawfoodrene.comwww.reneoswald.com561-775-4867From: "eilisalana@..." <eilisalana@...> Sent: Sun, May 13, 2012 8:13:25 AMSubject: Re: Re: Crackers what else do you use the dehydrator for? Re: Crackers Yes, I grind the quinoa just like I would any other grain (I prefer organic RED quinoa-not quite as earthy as the yellow) You can also blend the flours-I like an equal mix of red quinoa, buckwheat and oat groats ground in to a flour. Yes, you can bake the crackers, but they won't get quite as crispy-you can dry them in a very low oven (just barely warm) on a cookie sheet. You might also consider looking in a thrift shop for an inexpensive dehytrator-I often see them new in the box for just a few dollars. You can also check on freecycle or craigslist...a dehydrator is a worthy gadget to have! > > , > Do you grind the quinoa seeds as you would buckwheat groats to make the flour? Also can I bake these crackers since I don't have a dehydrator? > Thanks! > > > ________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2012 Report Share Posted May 13, 2012 Some of the less expensive dehydrators don't have a low enough temperature setting. Some are set at 145 degrees Fahrenheit as their "low" temperature and they should be 105 degrees in order to retain all the enzymes and nutrients in the food. That is why I prefer the Excalibur. You can add a thermostat to the less expensive models if you are handy with that kind of thing. I've heard they are quite inexpensive from Radio Shack. ---------------------Rene Oswald, RN, APHBest Beginnings, Inc. Living Food Classes & Consultationswww.rawfoodrene.comwww.reneoswald.com561-775-4867From: Dennis <dilberthtml@...>" " < >Sent: Sun, May 13, 2012 8:41:20 AMSubject: Re: Re: Crackers dehydrator are like your vita-mix some are much better than others, if you are looking for a great dehydrator check out http://www.excaliburdehydrator.com/ --------------------------------------------------------------------- From: "eilisalana@..." <eilisalana@...> Sent: Sunday, May 13, 2012 8:13 AM Subject: Re: Re: Crackers what else do you use the dehydrator for? Re: Crackers Yes, I grind the quinoa just like I would any other grain (I prefer organic RED quinoa-not quite as earthy as the yellow) You can also blend the flours-I like an equal mix of red quinoa, buckwheat and oat groats ground in to a flour. Yes, you can bake the crackers, but they won't get quite as crispy-you can dry them in a very low oven (just barely warm) on a cookie sheet. You might also consider looking in a thrift shop for an inexpensive dehytrator-I often see them new in the box for just a few dollars. You can also check on freecycle or craigslist...a dehydrator is a worthy gadget to have! > > , > Do you grind the quinoa seeds as you would buckwheat groats to make the flour? Also can I bake these crackers since I don't have a dehydrator? > Thanks! > > > ________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2012 Report Share Posted May 13, 2012 Thanks for all the info ! From: <berrywell@...>; To: < >; Subject: Re: Crackers Sent: Sun, May 13, 2012 3:51:47 AM Yes, I grind the quinoa just like I would any other grain (I prefer organic RED quinoa-not quite as earthy as the yellow) You can also blend the flours-I like an equal mix of red quinoa, buckwheat and oat groats ground in to a flour. Yes, you can bake the crackers, but they won't get quite as crispy-you can dry them in a very low oven (just barely warm) on a cookie sheet. You might also consider looking in a thrift shop for an inexpensive dehytrator-I often see them new in the box for just a few dollars. You can also check on freecycle or craigslist...a dehydrator is a worthy gadget to have! > > , > Do you grind the quinoa seeds as you would buckwheat groats to make the flour? Also can I bake these crackers since I don't have a dehydrator? > Thanks! > > > ________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2012 Report Share Posted May 13, 2012 I love the Nesco...but, for someone doing a lot of drying, I think the square sheets are easier to use.Ginny From: <berrywell@...> Sent: Sunday, May 13, 2012 7:07 AM Subject: Re: Crackers The Excalibur is indeed a fine dehydrator, but for someone just starting out, I recommend trying to find a cheap (or even free from freecycle) one so they can see if it is something they would want to persue, then upgrade to the top of the line Excalibur.I have had Excalibur for years, but about a year ago I bought a smaller, more compact Nesco to put in my RV, but ended up using the Nesco in my house, since it is so compact-now I hardly ever use the Excalibur, lol. > > > > , > > Do you grind the quinoa seeds as you would buckwheat groats to make the flour? Also can I bake these crackers since I don't have a dehydrator? > > Thanks! > > > > > > ________________________________ > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2012 Report Share Posted May 13, 2012 My Nesco is square. They do make a round one, but round dehydrators never made sense to me. My Nesco is a square four tray with teflex sheets. > > > > > > , > > > Do you grind the quinoa seeds as you would buckwheat groats to make the flour? Also can I bake these crackers since I don't have a dehydrator? > > > Thanks! > > > > > > > > > ________________________________ > > > > > > Quote Link to comment Share on other sites More sharing options...
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