Best 3 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.

SIMPLE WHITE CRACKERS

Steps:

• Preheat oven to 325 degrees. In the bowl of a food processor, pulse flour, salt, and sugar until combined. Add butter pieces, and pulse until mixture resembles coarse meal. With the machine running, gradually add milk; process until dough comes together. Cover dough with plastic wrap, and allow to relax at room temperature for 15 to 20 minutes.
• Unwrap dough, and transfer it to a lightly floured surface. Roll into 17 1/2-by-17 1/2-inch square, 1/16 inch thick (if dough continues to spring back, allow to relax again, covered with plastic wrap, for another 10 minutes). Sprinkle dough lightly with coarse salt. Gently press salt into dough with the rolling pin.
• Using a knife or pizza cutter, cut dough into 2 1/2-inch squares. With a thin spatula, transfer to ungreased baking sheets. Liberally pierce with fork. Bake for 20 to 25 minutes, until lightly browned and crisp, rotating baking sheets if needed for even cooking. Let cool on wire rack. Keep crackers in an airtight container, at room temperature, about 1 week.

IGOR'S CRACKERS (RAW FOODS)

Steps:

• Grind the flaxseed in a dry Vita-Mix blender. (Or do the best you can with a more wimpy blender. i.e. the kind I have.).
• Put that into a large bowl and put the rest of the ingredients into the blender and blend.
• Mix all ingredients in the big bowl.
• Cover dough with a towel and let sit in a warm area overnight to ferment slightly.
• Use a spatula to spread dough onto non-stick dehydrating sheets and divide it into squares.
• Dehydrate until just dry if you want it to be bread-like. Dehydrate longer for crispy crackers that will keep for a couple months.