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July 29, 2012

Horseradish 'n Dill Crackers/Bread

As part of my recent exploration into "my roots," I prepared fresh Horseradish. It was deeply earthy and delicious. From that recipe, I made a Horseradish Hummus/Dipwhich was lighter in texture, but also fabulous. I needed some crunchy crackers... So what else? Horseradish  'n Dill Crackers, of course! The horseradish flavor turned out rather mild  while the dill seems to permeate the crackers. I love dill, so it works for me, and I can spread either horseradish or the hummus on them. If you're not a fan of dill, replace it with another herb. Walnut crackers are great! Walnuts give a richness, extra crunch, and a splendid nutty tone. This recipe may also be prepared as a bread.

Horseradish 'n Dill Crackers/Bread

1 1/2 cups walnuts (soaked overnight)
1/2 cup almond pulp/flour
1 1/2 cups veggie pulp(from juicing), or zucchini, chopped
2 1/2 cups water (add as needed)
1/4 cup ground flax seed
3 Tablespoons hemp seed
2 Tablespoons grated horseradish, (optional)
1 garlic clove, minced
1 teaspoons dill, dried (save 1/2 tsp for garnish) or 1 1/2 Tablespoons fresh dill
2 Tablespoon sesame seeds  (may also use some for garnish)
1 Tablespoon lemon juice
1 Tablespoon honey  (or your favorite sweetener)
1 Tablespoon Annie's horseradish mustard (optional - not raw)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder            
3/4 teaspoon sea salt

1. In food processor, process walnuts, almond pulp and veggie pulp.

2. Add water as needed to mix. (more water used, longer dehydration time)

3. Add remaining ingredients and continue to process until well mixed.

4. Taste and adjust seasoning to your liking

5. Spread 1 cup of batter onto no-stick dehydrator sheet. Rotating tray in circle as you spread onto tray. (An Offset Spatula helps a lot)

6. Repeat this for each tray. Garnish with dill and/or sesame seeds, or poppy seeds, onion flakes, etc.

7. Dehydrate at 115 degreed F for about 3 hours.

8. To flip over, place a mesh tray on top. Holding two trays together, quickly flip over. Remove tray and peel of non-stick sheet.

9. Score batter using dull-edged knife and continue to dehydrate 12-18 hours, or until crisp.

For Bread: Spread batter onto 2 trays, instead of 3, making layer thicker than crackers. Follow directions above, although you may have to wait another hour to flip. Score into squares. I like 2x2.

Dehydrate until bread is firm, but not crunchy. Freeze in airtight container and use as needed



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