Vege Crackers
Description
Recipe from Tracy Stevenson from Healthy Kitchen in Christchurch.
Ingredients
| 1 cup Linseed |
| 1 1/2 cup water |
| 1 or 2 carrots |
| 1 or 2 courgettes |
| 1 or 2 beetroots |
| 2 to 3 tsps Zaatar |
| 1 tbls lemon juice |
| 1 clove garlic (optional) |
Directions
- 1
- Soak linseed in water overnight
- 2
- Grate vegetables
- 3
- Blend linseed in blender, then add veges and rest of ingredients and blend until well incorporated
- 4
- Line a baking sheet with baking paper, spread the mixture (not to thin), then cover with another sheet of baking paper, and top it with another baking sheet.
- 5
- Bake in a very low over overnight, or you can use a dehydrator machine if you have one, this will take 2 to 3 hours.
- 6
- Once it’s dehydrated, bread into pieces the size you desire, and eat with hummus or other dips.
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