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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

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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

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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

>

>

>

>

>

>

>

>

>

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’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

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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

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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

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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

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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

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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.>

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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.>

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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..

> >

> > Â

> > PattiÂ

> >

> >

> > ________________________________

> > From: *Debbie* <debbie_w_ohio@>

> >

> > Sent: Saturday, May 12, 2012 8:57 AM

> > Subject: 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.

> >

>

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,

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.> >>

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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!

>

>

> ________________________________

>

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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!

>

>

> ________________________________

>

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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!

>

>

> ________________________________

>

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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!

> >

> >

> > ________________________________

> >

>

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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!

> >

> >

> > ________________________________

> >

>

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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!

> >

> >

> > ________________________________

> >

>

=

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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!

> >

> >

> > ________________________________

> >

>

=

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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!

>

>

> ________________________________

>

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Guest guest

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!

>

>

> ________________________________

>

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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!

>

>

> ________________________________

>

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Guest guest

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!

> >

> >

> > ________________________________

> >

>

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Guest guest

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!

> > >

> > >

> > > ________________________________

> > >

> >

>

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