Rating4/5 (from 6 ratings)4
YieldServes 4, best with guacamole
3 cups fresh sweet corn from 2-3 ears
1½ cups red bell pepper (chopped)
½ yellow onion (chopped)
½ cup flax seeds (finely ground)
¼ cup hemp seeds
2 tablespoons lime or lemon juice
½ jalapeno (chopped)
¼ teaspoon chili powder
1 teaspoon ground cumin
2 teaspoons sea salt
1. Process all ingredients in food processor.
2. Dehydrate at 105-115 F for about 6-8 hours on teflex sheets, then flip over and dehydrate for another 4-6 hours until desired crispy consistency.
Mpop's ThoughtsBy mpop
This recipe is inspired from a recipe I found in “Raw Food Real World” but I made a number of modifications.
Believe me when I say that my husband has been raw now for 4 months and he wants to eat nothing but those crackers and my guacamole recipe.
I’ve made this recipe many times and the quantities I wrote proved to be the best combinations.
Again, after making this recipe several times, I decided those are the best quantities to make the perfect corn crackers. Of course you are free to modify this recipe.
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