Guest guest Posted September 13, 2002 Report Share Posted September 13, 2002 Thanks Kat, i will add that recipe to my book! Elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2002 Report Share Posted September 13, 2002 Hi Elaine, These are not exactly crackers, the are a cross between crackers and bread.I used to be a raw food vegan, so this is one of my better recipes from that period of time. 3 cups raw sesame seeds (soak in water and rinse 2 times per day for 24 hours) Add enough fresh water to cover the seeds and add 1 tbsp. Celtic Sea Salt. Cover with cloth and let sit for a minimum of 24 hours. It will get bubbly as the yeast build. *You can also soak the seed in kefir whey instead of the salt, or use both whey and salt. Take a little bit at a time and grind it in a blender, food processor or I use a VitaMix. It will be mushy. When all this has been ground, strain it so all you have left is the mush. The drier you can get it the better (but it will still be pretty mushy). Add spices (I like garlic. Sometimes I add hot peppers). You can taste it to see if you have enough spices. Line your dehydrator racks with wax paper (or Teflon sheets). Spread the sesame dough on the wax paper about 1/2 inch thick. I wet my hands and keep working it until I have the shape I want, you can work it like clay. Let it dehydrate 6 hours then TURN IT and remove the wax paper. If you don't it will stick to the wax paper. If you have the Teflon sheets you don't have to worry about it sticking, but still want to turn it. *To avoid killing the enzymes, keep dehydrator at or below 110 degrees. Once turned, it will still be very soft. Now is a good time to score it so it will be easy to break into squares when it is dry. I use a pizza cutter. Let it completely dry, and that is it. It sounds much harder than it is. And it is delicious!!! This recipe was included in one of my earlier books and was always a favorite! It is great for low carbing. Kat http://www.katking.com ----- Original Message ----- From: " Heidi Schuppenhauer " <heidis@...> < > Sent: Friday, September 13, 2002 12:34 AM Subject: Re: have you made crackers > At 08:47 AM 9/13/2002 +0800, you wrote: > >Has anyone had luck making crackers? What is the secret? Unfortunately I do > >not have a dehydrator and can't get one anytime soon. > > > >Elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 28, 2002 Report Share Posted September 28, 2002 Hi Kat, I am trying to get this sesame cracker recipe right. I made them and then put them in an air tight container. I think there was some moisture left in them because they are now soft. They taste delicious just the same. How dry do they normally get? Is it okay to have them soft again or will they mold in the closed container. I will put them in the refrigerator until i hear from you. Thanks, Sheila > > >Has anyone had luck making crackers? What is the secret? Unfortunately I > do > > >not have a dehydrator and can't get one anytime soon. > > > > > >Elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2002 Report Share Posted September 29, 2002 Hi Sheila, Aren't those sesame cracker/breads delicious! Did you ferment the sesame seeds? That gives you a wonderful " sourdough " like taste. Later, play around with the flavors. You can add honey for a sweeter flavor, or hot chili, or just about any combination. As far as how dry. They should be dry enough that they do not get soft later. I have never had mine get soft. If I were you I would put them back in the dehydrator and get them good and dry. They need to be dry but not jaw breaker dry. Don't know how else to explain. Also, if you don't have enough to bother dehydrating again, I would put them in the frig. Anytime something has moisture like that, there is always the possibility of mold. Take care, Kat ----- Original Message ----- From: " h2ocolor1937 " <h2ocolor@...> < > Sent: Saturday, September 28, 2002 11:30 AM Subject: Re: crackers_sesame > Hi Kat, > I am trying to get this sesame cracker recipe right. I made them and > then put them in an air tight container. I think there was some > moisture left in them because they are now soft. They taste delicious > just the same. How dry do they normally get? Is it okay to have them > soft again or will they mold in the closed container. I will put them > in the refrigerator until i hear from you. > Thanks, > Sheila > > > > > >Has anyone had luck making crackers? What is the secret? > Unfortunately I > > do > > > >not have a dehydrator and can't get one anytime soon. > > > > > > > >Elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2002 Report Share Posted September 29, 2002 Hi kat, Yes, I did ferment the sesame seeds. I think I will keep in the refrigerator to keep them from molding. If I tried to dry them more they would crumble all over the dehydrator. Maybe I will dry a few of the firmer ones. It's fun to experiment. Next time I will leave them in longer, as you suggested. They are very tasty. Thanks for the recipe. Sheila > > > > >Has anyone had luck making crackers? What is the secret? > > Unfortunately I > > > do > > > > >not have a dehydrator and can't get one anytime soon. > > > > > > > > > >Elaine Quote Link to comment Share on other sites More sharing options...
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