Vegan Crackers

Thanks to The Vegetarian Mother's Cookbook, I've discovered this wonderful recipe for vegan crackers.  Perfect for my goals in 2013.

The recipe calls for specific seeds, but you know me.  I just used what I had on hand.  I used equal parts:  lentils, broccoli and mung bean seeds for sprouting, pinto beans, hulled sunflower seeds and a four grain oatmeal. 

Cover the seeds with water and let soak overnight in the fridge, so the seeds are softened.  The recipe doesn't mention herbs, but I have a couple of greenhouses.  So some herbs were snipped from them.

I chose garlic, sage, thyme and rosemary. 

I used my food processor to pure' the softened seeds along with the herbs.

Next, the pure' is scooped onto a cookie sheet and given a generous sprinkle of sea salt. 

They are baked in a 200 degree oven until dehydrated.  Happy, healthful snacking thanks to The Vegetarian Mother's Cookbook!

I hope you reach all your goals for 2013!  ;-)  -Marci