Re: Vegetable Based Crackers (LSCDL Recipes)

[Guest guest]

I can handle the ingredients. Thanks!

I also have one small muffin pan and that's all (wasn't much of a cook before).

But I do have plenty of cookie sheets! I'll try it that way and let you know how

it goes.

I think maybe cutting them after they come out of the oven, but before they go

in the dehydrator would be best. Do you agree?

> > " Part way through the drying, you will despair

> >of them ever becoming a good snack, as they will

> >seem very oily and soggy. Give them another 5-6

> >hours to dry, and they will become surprisingly crispy. "

> >

> >Does that mean that the full time in the dehydrator is about 10-12 hours?

>

> Well, it depends on how damp your climate is.

> Sometimes, yes, it takes about 10-12 hours. Other

> times, it can take a full 24 hours. Basically, if

> they aren't crisp yet, keep drying them!

>

> >> I've definitely got that craving! But, even

> though they are crunchy, they are fairly easy to

> digest for us newbies? I'll of course take it

> easy at first, I just wanted to check. <<

>

> If you can handle zucchini, parmesan cheese, and

> the rest of the ingredients, yes.

>

> These are, btw, a great recipe to have handy when

> your farmer friends start dumping bushel baskets of zucchini on you!

>

> I've been meaning to try spreading the stuff out

> in a cookie sheet and then cutting the sheets

> into crackers, but since I do have really good

> muffin pans, I sort of feel like, " If it ain't

> broke, don't fix it. " But then I worry about

> people who don't have the same kind of muffin tins that I have.

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

>