Crispbread & Dip

Gluten-free, sugar-free, MSG-free,
(can be altered for nut-free), vegan

Crispbread Recipe


Seeds (apart from chia seeds) and nuts are activated (soaked for 12 hours, rinsed then dehydrated) prior to use to remove the anti-enzymes so that digestion is easier.

Note: If nut-free crackers are desired, omit almonds from the recipe and replace the nuts  with 50g of sunflower and 50g of pepitas.

Ingredients:
40 g chia seeds
120 ml water
100 g ground almonds (soaked, dried) 
100 g ground (soaked, dried) pepitas (hulled pumpkin seeds)
100 g ground (soaked, dried) sunflower seeds
1/3 teaspoon cumin powder
1/3 teaspoon coriander powder
1/3 teaspoon turmeric powder
1 teaspoon Celtic salt

Method:
  1. Soaked the chia seeds in 120 ml cold water and allow to stand for 15 minutes. Chia seed should still be a bit runny rather than gluggy like a pudding.  Add more water if it's too gluggy.
  2. In a separate bowl add the remaining ingredients and mix together well.  (If ground nuts and seeds are not available, blend them all together in a blender with a small amount of water).
  3. Add the chia seed mix to the other ingredients and stir well. 
  4. Spoon the mixture onto grease-proof paper or oil-sprayed dehydrator trays and press the mixture to about 5mm depth.
  5. Cut into squares with a knife.
  6. Bake in dehydrator at 60 degrees Celsius (140 F) until dried and crispy.  (Check after 4 hours - heat settings in dehydrator and amount of water added to the chia seeds might give variable results, but 4-6 hours is usually sufficient time for 'baking').
Dip Recipe  

Ingredients:
100 g sunflower seeds ground
2 tablespoons lemon juice
1 clove raw garlic
150 ml water
parsley

Method:
  1. Blend all the ingredients in a blender till smooth.
  2. Place the mixture in a serving dish.
  3. Chop parsley finely and sprinkle it on top of the dip.