Saltine Flax Crackers; Ritz-Style Crackers - GooD4U Food Dehydrator Instruction Manual

Saltine Flax Crackers

Submitted by Elaina Love
Soak 4 cups golden flax seeds in 5 cups water
1 head celery, chopped
2 1/2 tsp. Himalayan salt
Blend 1/2 the batter in your vita mix until it is fairly
blended but not totally pulverized
Mix all the seeds together with the celery and add/put 2 1/2
cups of batter on each non-stick drying sheet tray and
spread evenly. Score into 36 crackers (6x6). Dehydrate 24
-36 hours at 105 degrees or until crunchy (flip the crackers
and remove non-stick drying sheet 1/2 way through).
These are remarkably saltine-like.

Ritz-style Crackers

Submitted by Elaina Love
2 cups soaked almonds (1 1/4 cup before soaking)
2 cups soaked sunflower seeds (1cup before soaking)
Water to blend (about 1 cup)
1/2 cup olive oil
2 tsp. Himalayan salt
3/4 cup golden flax meal
Blend everything together except the flax meal until
smooth.
Hand mix in the flax meal and spread about 2 cups of bat-
ter per tray. These take a little longer to dry, about 36-48
hours, so be patient and they will come out nice and
crunchy for you. Follow spreading instructions as with sal-
tines. Enjoy!!
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FRUIT PREPARATION
PINEAPPLE REMOVE CORE, CUT IN SLICES
(FRESH) OR WEDGES OR CHUNKS
PINEAPPLE DRAIN AND PAT DRY PLACE OF
(CANNED) TRAYS
PLUMS WASH LEAVE WHOLE OR CUT
IN HALF REMOVE PITS OR WHEN
HALF DRIED POP THE PITS OUT
PRUNES SAME AS THE PLUMS BUT YOU
SHOULD SOAD IN BOILING WA-
TER FOR TWO MINUTES FIRST
RHUBARB USE ONLY TENDER STALS WAH
CUT IN 1" LENGTH
VEGETABLE PREPARATION
ARTICHOKE CUT HEARTS INTO 1/8 INCH
HEARTS STRIPS BIOL FOR 5 TO 8 MIN IN
3/4 CUP WATER CONTAINING 1
TABLESPOON LEMON JUICE
ASPARAGUS WASH AND CUT INTO 1 INCH
PIECES TIPS YIELD BETTER
PRODUCT TO MAKE AN EXCEL-
LENT SEASONING CRUSH STEMS
AFTER DRYING
BEANS GREEN CUT IN FRENCH STYLE OR 1
OR WAX INCH PIECES STEAM BLANCH
UNTIL TRANSLUCENT STIR
BEANS ON TRAY AFTER PAR-
TIAL DRYING MOVING THE IN-
SIDE BEANS TO OUTSIDE FOR
MORE EVEN DRYING
BEETS TRIM OFF ALL BUT ONE INCH OF
TOPS AND ROOTS
WASH ,BLANCH, COOL ,REMOVE
TOPS AND ROOTS DICE OR
SLICE
BRUSSELL CUT SPROUTS FROM STALKS
SPROUTS CUT IN HALF LENGTHWISE
THROUGH STEM
BROCCOLI TRIM CUT AS FOR SERVING ,
WASH THOROUGHLY. STEAM
UNTIL TENDER ABOUT 3 TO 5
MINUTES
TEST FOR TIME
DRYNESS
PLIABLE 6-36
HOURS
LEATHERY 6-36
HOURS
PLIABLE 5-24
HOURS
LEATHERY 8-36
HOURS
LEATHERY 8-36
HOURS
TEST FOR TIME
DRYNESS
BRITTLE 4-12
HOURS
BRITTLE 4-10
HOURS
BRITTLE 4-14
HOURS
DARK RED AND 5-15
BRITTLE HOURS
BRITTLE 5-15
HOURS
TRIM CUT AS BRITTLE
FOR SERVING. 5-15
STEAM TENDER , HOURS
ABOUT 3 TO 5
MINUTES
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