By Chef: Shazzie Love
Posted: March 7, 2011
These are full of marine phytoplankton to give you the genius of a whale. I top them off with more of the stuff, too. I just can’t get enough. Makes lots. Keeps for months in a sealed container, but I’d eat them within four weeks.
Yield: 4-5 dehydrator sheets
- 500 golden flax seeds
- 250g poppy seeds
- 50g Salba or chia seeds
- 2 red peppers
- 100g tomatoes
- 200g celery
- 1tsp Himalayan pink salt
- 250g coriander
- 1 teaspoon chlorella
- 2 teaspoons paprika
- 2 teaspoons marine phytoplankton crystals (not the salty or fishy stuff)
- 1 litre water
1) Put the three types of seeds in a large mixing bowl.
2) Blend the peppers, tomatoes and celery in a Vita-Prep until smooth. Add this to the seeds and mix.
3) Add the water to the blender jug to get the rest of the mixture out, and pour this into the bowl, too.
4) Add the rest of the ingredients and stir. Leave to rest for about ten minutes, as you prepare the dehydrator sheets.
5) Line four or five Excalibur dehydrator trays with sheets.
6) Spoon equal amounts of mixture onto each tray. Using a frying spatula (very handy), spread out the mixture right to the edges of each tray.
7) Place them into the dehydrator and dehydrate at 115°F/46°C for 2-4 hours.
8) Turn the large crackers over, remove the sheets and dehydrate for a further 2-3 hours, until very crunchy and not at all soft.