Following on from the past two week's dehydrator features, I thought it a good time to give you another classic dehydrator recipe, especially considering the temperature in the UK right now. The recipe that follows is the one that actually forms my pizza base, but I'm recommending that you start with this and work your way up to the full blown pizza at a later time if you're new to this or are pressed for time.
This recipe is really satisfying and delicious, perfect for spreading nut cheese or pate on, or topping with just about anything really. And the good news for those allergic to wheat normally: most people who are allergic to "normal" wheat (cooked) aren't allergic to sprouted wheat, so try it and see.
SERVES: Makes 9x3" square crackers
EQUIPMENT
Food Processor, Dehydrator
INGREDIENTS
400g sprouted wheat (you can cheat and use sprouted wheat bread if you like!)
2 medium fresh tomatoes
1/2 medium sized onion
6-8 sundried tomato halves (ideally pre-soaked)
About 10 leaves of fresh basil
Liberal shaking Italian dried herbs mix
1 clove garlic
1/3 cup olive oil
DIRECTIONS
- Place all ingredients in a food processor and process until a thick dough consistency is achieved. If the mixture feels quite dry, add more fresh tomato.
- Pour into a large mixing bowl in order to finish mixing by hand and feel the texture of the mixture. Make sure all ingredients have been blended together well. If not, return to the processor and repeat the process until satisfied.
- Spread the mixture bit by bit onto a paraflexx sheet and shape into a square measuring roughly 9" x 9". Use the palm of your hand to press the mixture out to the desired shape and size and thickness. A good thickness is approximately 3-4mm high.
- Using a spatula, score 2 lines vertically and 2 horizontally so that a "grid" of 9 equal sized squares is formed. Make sure you cut through fully so that you can feel the dehydrator tray underneath. (This ensures the crackers break apart easily when dry).
- Dehydrate at 95 - 110 degrees F. for approx. 4 hours (until top is nearly dry), then flip over and dehydrate again until the other side is dried to desired degree. (Some prefer the crackers to be hard and crispy, but I prefer it to be semi-dry so that it is easy to cut and eat - a bit more bread-like).
Raw Coach Top Tips:
- Don't be limited by my suggested ingredients. You can add in all sorts of different flavoured ingredients to the mix to make sweet or savoury crackers - including greens!
- Make mini pizzas by layering on one thick raw spread and then loading on the toppings of your choice. Yum!
© 2011 Karen Knowler WOULD YOU LIKE TO USE THIS RECIPE IN YOUR EZINE OR ON YOUR WEB SITE? You can, as long as you include this complete blurb with it: Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com.
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