Wednesday, January 6, 2010

Dragon Snaps

This is the fourth recipe I had to make to get closer to being able to make the food in the picture in RAW. Maybe by tomorrow I can put it all together.

Soak 1 1/2C Golden Flaxseed in 2 1/2C filtered water for 6-8 hours. Combine in high speed blender with:
2 C water (You can vary this amount depending on how thick you want the mixture to be).
2Tbsp. tamari
2Tbsp. maple syrup
1 1/2 tsp. Thai chili powder
1/2tsp. garam masala
1/2 tsp. bittersweet paprika (you can try several different spices than these last three..whatever you like)
1/2tsp. minced onion
1/2tsp. minced garlic

***The way I do this is to blend all ingredients except the flax first. I cut the soaked flax into strips and feed them through the top of the vitamix gradually. I wouldn't do this if you have a normal blender because it could burn out the motor. If I didn't have a vitamix, I'd grind the flax seeds in a coffee or seed grinder, blend the other ingredients then slowly add the flax seeds.....even adding them by hand in a bowl is fine, but you need to be prepared to stir or whip like crazy so it doesn't lump up.*****

Spread the mixture 1/8th inch thick on teflex drying sheets. Dehydrate at 105 degrees until firm enough to flip the sheets onto the shelves. Cut into 1 1/2 x 3 inch pieces.
Store in an airtight container. Enjoy the crunch!

*****If you don't have a dehydrator, a convection oven set at its lowest temperature will work. I've never tried it in a regular oven.*****

These chips are snappy!

Have fun making variations. This isn't brain surgery or rocket science!

No comments:

Post a Comment