Sunday, December 15, 2013

Curry Pumpkin Crackers

Heres another recipe for your dehydrator and with all the festivities coming up you can't have enough crackers. As you can see I made these to go with the Beetroot dip I did a while ago. Like all dehydrated foods they last well when stored in airtight containers or the fridge. 

Curry Pumpkin Crackers



Ingredients:

100 ml Flax seeds
100 ml sunflower seeds
60 ml active almonds
80g fresh raw pumpkin
2 tbs sultanas (raisins)
2 tbs dried coconut
100 ml water
2 ½ tsp curry powder
1/3 tsp ground cinnamon
1 tsp Celtic, Himalayan or Kalahari salt
1 tbs fresh rosemary
150 ml water

Preparation:

Ground the nuts and seeds in a food processor until fine.
In a small blender puree the pumpkin, sultanas and coconut until smooth then add to the food processor with remaining dry ingredients. Blend until you get thick dough.
Turn the mix onto a teflex sheet or baking paper and spread thinly the scour into 2cm x 5 cm crackers. Dehydrate at 45oc for 8 hours then turn of the sheet and keep dehydrating until crisp. This can take another day to achieve. Once ready, let cool then store in an airtight container.


Other dips to have with crackers are


This recipe has been shared at Raw Pleasure and Weekend Wellness

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I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen

Karenluvslife

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