This was my second attempt with a food dehydrator cracker bread with the first plant material left over from pressing. Wow, you end up throwing so much cellulose after pressing and it feels like a waste off easily. I would not follow a recipe, I opened it. It took about 12 hours to get to a texture usually dehydrated crackers crisp. I ended up better against thick bread-like rounds of cracker sheet metal. Also, I think, would be to add more spicereally inspire me, to choose from traditional bread or toast. I think that is experiments of all kind of vegetable pulp that you have at hand. Oooo, I can also imagine a little 'pepper with a hint of sweet fruit and curry ... hmmm ... Here is a list of what ingredients I have this time: 1). vegetable juices woven over a 1.5-liter juice (carrot, cilantro, parsley, cucumber, celery and a piece of ginger) 2) As a binder left: impregnated with seeds of chia (4.1 cupSeeds 2.5 cups of water) and soaked the whole flaxseed (04.01 to 1.5 cups of half cup of water) - were each a couple of hours 3) experience full of flavor: fresh jalapeno, shallots, garlic, sea salt, pepper, cider vinegar, lemon juice, tamari soy sauce, cayenne pepper powder, dried red pepper flakes and fresh herbs misc 4) about 1.5 cups of soaked dried fruit and sprouts: pumpkin, sunflower and almond me all mixed in a food dehydrator that the glopped with baking paper and testedfor ... !8!# Johnson Air Rower Get It Now! Caribou Coffee Cups Buy
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