Sun Dried Tomato Crackers
- 2 cup juice pulp such as tomato, cucumber, carrot, or celery
- 1/2 cup ground flax meal
- 1/4 cup sun dried tomatoes
- 2 tablespoons low-sodium shoyu
- 1/2 tablespoon black sesame seeds
- 1/2 teaspoon basil
- 1/4 cup water
Sun-Dried Tomato Crackers
Featured in the Honolulu Star-Advertiser on July 13, 2016.
Ingredients:
Directions:
- Put all ingredients except water in a food processor and process until finely ground.
- Slowly add water.
- Scoop dough onto dehydrator sheets, and spread it out with a spatula in large squares about 1/4-inch thick.
- Score dough with a spatula or knife into crackers shapes.
- Place sheets in dehydrator set at 110°F for 4-6 hours.
- Flip crackers and dehydrate for another 4 hours or until desired crunchiness is attained.
Makes 18-24 crackers.
Tip: Two good choices for vinegar when pickling are either: 1) distilled white vinegar, which is a clear colorless vinegar with a mellow aroma, tart acid flavor, and does not change the color of light-colored vegetables or fruits or 2) apple cider vinegar, made from fermented apple juice.
Tip: A boiling water canner is a kitchen device that allows you to safely sterilize canned or preserved foods. A common style features a pot and a wire or metal rack that can hold several mason or glass jars. You do not have to buy a water bath "canner" to can foods. An alternative is using any tall, heavy-bottomed stockpot with some sort of rack in the bottom to keep the jars from coming in direct contact with the hot bottom, which may cause breakage.
Approximate Nutrient Analysis per cracker (based on 24 crackers):
20 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 110 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g sugar, 1 g protein
