Wild Garlic Dehydrated Chia Crackers By Kirsty Wright
- 1 juiced fennel bulp
- 1 juiced carrot
- 1 juiced beetroot
- 1 cup milled chia seeds
- 1 juiced lemon (whole lemon if it's organic)
- 1 tablespoon nutritional yeast
- 1/4 cup maple syrup
- 1 thumb of juiced ginger
- 1 teaspoon Ras El Hanout spice (moroccan style spice mix with rose petals)
- 1 large handful of wild garlic (or spinach and a clove of garlic)
- 1 pinch salt
- First juice all the juicing ingredients. For a thicker crackers you can blend all the vegetables with a cup of water in a vitamix instead! Add the milled chia seeds and blend really well. The mix should resemble a batter that is like a pancake mix, add a little water if it's too thick. On a teflex sheet spread the mix really thinly, take your time doing this and make sure it's nice and even. Score the crackers as you wish. You can also add a slice of tomato thinly in each square, or snip some wild garlic and place a leaf on each cracker. Dehydrate at 115 overnight, once one side is dry gently peel the teflex sheet 'back' from the crackers and turn them over until completely crisp. Store in an airtight container. If you want a flexible cracker dehydrate for less time and use it as a wrap for an avocado and watercress filling.
carrot, beetroot, chia seeds, lemon, nutritional yeast, maple syrup, ginger, hanout spice, handful of wild garlic, salt
Taken from food52.com/recipes/21612-wild-garlic-dehydrated-chia-crackers-by-kirsty-wright (may not work)