Ingredients:
- About 5-8 tomatoes (depending on their size), to fill up the whole 2-liter blender
- 1 sweet potato (about 200 grams)
- 2 tablespoons of flax or chia seeds
- 1 or more cloves of garlic (optional)
- 1 tsp. of cumin (optional)
Preparation:
- Fill up the whole 2-litre blender with tomatoes. For a smaller blender reduce the amount of ingredients accordingly.
- Blend tomatoes.
- Add sweet potato, garlic, cumin and soaked or un-soaked flax seeds (if you have a weak blender, you might want to grind the seeds in a coffee grinder and mix them in by hand. If you soaked your seeds, you will need to dry them first in this case.)
- Blend everything again
- You got yourself a simple basic low fat raw vegan cracker batter
- Now, if you want to get it fancier, you can add other nuts or seeds, chopped or grind veggies, mushrooms, seaweeds, herbs, spices, etc. Let your imagination fly! Just remember, that more nuts or seeds will make your crackers fattier.
- When you are ready, spread your batter on a dehydrator tray covered by dehydrator sheet or parchment paper. Spread on a whole sheet, leaving a little space on the sides. We need to spread it more or less evenly without spending too much time on it. It needs to be at least 1 cm or 0,5 inch thick, because it’s going to shrink a lot. And if we make it too thin, it might develop lots of cracks. Which is not the end of the world, so don’t worry about it too much.
- If you want to fill up your dehydrator, you can make more batter or you can fill it up with other fun stuff, like sliced onions, mushrooms, tomatoes, bananas, pears, etc.
- Dehydrate your goodies at 40 degrees Celsius (104 degrees Fahrenheit) for about 4-5 hours, flip everything, take sheets away and let dehydrate for another 8-12 hours, until crisp.
- To preserve the crispiness of your crackers and other crispy goodness, store them in an air-tight containers in a cool place. It doesn’t have to be a fridge, just a kitchen cabinet.
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