Crackers with carrot pate and parsnip

Ingredients

  • 100 gr gold flax seeds
  • 80 gr brown flax seeds
  • 50 gr sesame seeds
  • 100 gr sunflower seeds
  • 80 gr diced onion
  • 1 sprig of parsley
  • 2 tbsp olive oil
  • 1/2 tbsp curry
  • 1 tsp turmeric
  • 1 sprig cilantro
  • 1 tsp pink himalaya salt
  • 100 gr sprouted buckwheat
  • 450 gr carrots
  • 150 gr parsnips
  • 1 clove garlic
  • 4 tbsp olive oil
  • 1 tsp pink himalaya salt
  • 1 sprig chopped parsley < / li>

Preparation

In separate containers, soak the two flaxseeds, the sesame seeds and the sunflower seeds in water overnight.

The next day, strain them, mix them with germinated buckwheat and set aside.

Let the onion marinate with the rest of the ingredients for an hour or more.

Mix with the seeds.

Spread in the Teflex of the dehydrator and dehydrate at a temperature of 45º C for about 12 hours. turn them over and leave dehydrating for 4 hours or until they are crispy.

There are two possibilities to cut them: mark the desired cut with a fine spatula when putting the dough on the teflex or cut with scissors just before it becomes crispy.

For the pâté:.

Peel and grate the carrot and the parsnip.

Mix with the rest of the ingredients until obtain a creamy consistency.

Place the crackers in a separate bowl to spread when serving, as they get moist after being spread for a while.


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