This was my second attempt with a raw food dehydrator cracker bread with the plant material left over from pressing. Wow, you end up throwing so much cellulose after pressing, and it feels like a waste off easily. I did not follow a recipe, I opened it. It took about 12 hours for dehydration of a cracker usually get crispy texture. I ended up more often and do not make the bread-like round of thin sheets of cracking. Also, I think, would be the addition of spices much morereally inspire me to choose these over conventional breads or toast. I think that its all about experimentation based on the type of veg pulp you have on hand. Oooo, I can even imagine something with a hint of fruity sweetness and curry spice... hmmm... Here is a list of what ingredients I used this time around: 1). veg pulp left over from juicing about a 1.5 quarts of juice (carrots, cilantro, parsley, cucumber, celery and a tiny piece of ginger) 2) As a binder: soaked chia seeds (1/4 cup seeds to 2.5 cups water) and soaked whole flax seeds (1/4 cup seeds to 1.5 cups water) - each were soaked for a few hours 3) Seasoned to taste with: fresh jalapeno, shallot, garlic, sea salt, pepper, cider vinegar, lemon juice, tamari soy sauce, cayenne powder, dried chili flakes, and misc fresh garden herbs 4) about 1.5 cups mixed soaked and sprouted nuts: pumpkin, sunflower and almonds I blended it all up in a food processor, glopped it onto dehydrator sheets with parchment paper and tested for ... Cheerios Cereal Buy Great Deals Safe Gun Rack Swimming Goggle Discount
