Monday, April 8, 2013

Beet Crisps

Place these ingredients into a large mixing bowl and stir together, then set aside:

2 cups raw whole flax seeds
2 cups raw whole sunflower seeds
1 cup flax seeds, ground
2 cups sunflower seeds, ground

Place into powerful blender like Vitamix and blend until smooth:

6 stalks celery, chopped
4 beets with greens, chunked
2 medium carrots, chopped
8 cups filtered water

Pour blended mixture over the seed mixture and stir well.  Then add and mix in:

2 cups fresh dill, chopped fine
1 Tbsp kelp powder
1/2 Tbsp dulse flakes

Let the batter soak for 4-8 hours.  Then spread onto dehydrator Paraflex sheets.  Score them into small cracker size with pizza cutter.  Dehydrate @ 135 degrees for 1 hour only.  Then turn the temp down to 115 degrees and dehydrate for 6-8 hours. Carefully loosen the crackers to get them ready to remove from Paraflex sheets.  Then place a mesh dehydrator shelf over the top of the crackers and flip them over quickly.  Peel off the paraflex and let them dehydrate until dry and crispy (another 4-6 hours).

Elizabeth's original :-)