This recipe also uses beets (have I mentioned how much I love beets?) and it’s sort of a specialty thing. If you don’t have a dehydrator, you can stop reading now. This recipe is from British “cook” Karen Knowles who has a raw food blog and has offered several very tasty dehydrated cracker recipes. I look forward to making these this weekend. Beetroot is of course the very descriptive British name for what we in the colonies call “beets”.
Ingredients:
cups chopped carrots 1/2 cup chopped beetroot 1/4 cup ground sunflower seeds 1/4 cup ground flaxseed 1/4 cup water 1 tablespoon psyllium husk 1 teaspoon olive oil 1/4 teaspoon salt
Preparation:
Using a blender, puree the carrots, beetroot, sunflower seeds, flaxseeds, water, psyllium husks, olive oil and salt until smooth. Smooth the mixture onto lightly oiled paraflexx sheet and score. Dehydrate for 3 hours. Turn onto mesh tray and dehydrate for 4 hours or until crisp.
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