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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 15 |
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From my Quinoa Red booklet recipes. Ingredients:
2/3 cup red quinoa mixed sprouts |
2/3 cup white quinoa mixed sprouts |
1/3 cup soaked sunflower seeds |
1/3 cup soaked flax seed |
herbs |
spices |
salt |
Directions:
1. To sprout Quinoa: cover with water using 2 cups water to 1 cup Quinoa. Soak for 12 hours. Use running water and place the grains in a sprouting jar [has screen or cheese cloth lid] Rinse the seeds twice a day. Lay the jar sideways to give room to grow. Cover jar with a dark cloth loosely so air can move through. Grain is soft when finished and best used in 2 to 3 days.
2. Crackers:.
3. Place all in a juicer that has no screen. Catch the puree in a bowl. Mix your favorite herbs and spices in plus salt to taste. Example vegetable salt.
4. Spread mix thinly onto a piece of parchment paper that fits your food dryer tray. Dehydrate the cracker mix for approximately 12 hours at 110°F Store in air tight container. IF your oven goes that low you can use it. Use oven thermometer to be sure.
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