Quick and easily made, these crackers taste delicious and keep for up to 2 months if stored dry in an airtight container!
RECIPE FOR RAW CURRY CRACKERS
3 C corn, fresh or frozen
1 C zucchini, chopped
1 C flax, ground
1/2 C buckwheat, sprouted (or sprouted & dehydrated)
1 TBSP curry powder
1 tsp celery salt (or 1 sprig of celery, chopped)
Blend all ingredients in your blender or food processor until smooth.
Spread on dehydrator sheets.
Dehydrate for 4-5 hours at 45 degrees celsius.
Flip, cut into desired shapes.
Dehydrate at 42 degrees for another 4-5 hours or until crisp.
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!