Make your own crackers and pate (Raw food)

People :

4

Preparation time :

30 min

Dehydration time:

16 h

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 100g golden flax seed
  • 80g brown flax seed
  • 50g sesame seeds
  • 100g sunflower seeds
  • 80g diced onion
  • 1 sprig of parsley
  • 2 tablespoons olive oil
  • 1 / 2 teaspoon curry
  • 1 teaspoon turmeric
  • 1 sprig cilantro
  • 1 tsp Himalayan salt

Parsnip and carrot paté

  • 450g carrots
  • Parsnip 150g
  • 1 clove garlic
  • 4 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 sprig parsley
Preparation
  1. In separate bowls of water, soak the linseeds, sesame and sunflower seeds overnight.
  2. The next day, drain and mix with buckwheat sprouts and set aside.
  3. Marinate the onion with the rest of the ingredients for an hour or more.
  4. Mix with the seeds.
  5. Spread out on the Teflex dehydrator sheet and dehydrate at a temperature of 45 º C for 12 hours. Turn them over and dehydrate a further 4 hours or until crispy.
  6. To cut them, you have two options: make the desired cut with a fine spatula when you put the dough on the Teflex or cut with scissors just before it is fully crisp.

Note: Store in a thermal container, preferably glass.

For the pate:

  1. Peel and grate the carrot and parsnip.
  2. Blend with the remaining ingredients until creamy.
  3. Place the crackers in a bowl before and spread on the pate at the last minute so they don't become soggy.

Additional information

People :

4

Preparation time :

30 min

Dehydration time:

Difficulty:

Easy