Esther’s Egg Free Crackers

It fills two baking trays.

Make 1 liter of vegetable pulp, what works really well is: tomato, red pepper, onions, zucchini.

and add a good amount of spices: black pepper, oregano, chili, parsley, paprika

Mix in 3 cups of seeds: sunflower, sesame, linseed.

Let it sit for 1-2 hours so the seeds can soak up the liquid.

Use baking paper on the baking trays otherwise it sticks and spread the paste evenly on the baking paper into a thin (not too thin) layer.

Bake on low temperature 80-100° for 3-4 hours. Open the oven door every now and then to allow the moisture to come out and turn over once it starts to harden.

When fully dried and cooled off break into pieces. Keeps in an airtight container for 2-3 weeks.

3 thoughts on “Esther’s Egg Free Crackers

    1. Hi Shiela, thanks for your message. I would start with one large red pepper (capsicum), two large tomatoes, two zucchini (courgette) and see how much liquid that makes. All that’s needed is to pop the vegetables into a blender and blitz to become liquid. Add whatever veges you have! I’m feeling now that kale or spinach would be good too. Let me know how you go! with love Sarah

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