Sunday, March 10, 2013

Raw Sprouted Brown Rice Crackers

Raw Sprouted Brown Rice Crackers

  • 2 cups brown rice flour
  • 1 cup almonds, soaked overnight, drained and rinsed
  • 1/2 cup cup chia seeds soaked in 1 cup water
  • ½ tsp sea salt

1. Place almonds in food processor and process until they resemble a fine crumb. Remove to bowl.

2. Stir in the rest of the ingredients. Combine well.

3. Spread on non-stick sheets about 1/4 – inch thick. Dehydrate at 145 for 1 hour, reduce heat to 115 and dehydrate, flipping once during dehydration for 6-8 more hours or until dry. Don’t worry about compromising the raw status, the food temperature never gets above 115 in that first hour.

From (modified)

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