Snack

Italian Crunch Crackers is for Snack.

Italian Crunch Crackers takes 20 minutes to prepare.

Italian Crunch Crackers takes 1200 minutes to cook.

Italian Crunch Crackers makes 1 servings.

The ingredients for Italian Crunch Crackers are:

Water, tap, 2 cup (8 fl oz)
Red Ripe Tomatoes, 2.5 cup, chopped or sliced
Sun Dried Tomatoes, .5 cup
Celtic Sea Salt, 0.25 tsp
Oregano, ground, .5 tsp
Pepper, red flakes, .25 tsp
Chili powder, 1 tsp
Sweet Pepper Powder, 1 tsp
Parsley, dried, 1 tsp
Rosemary, dried, .25 tsp
Parsnips, 1 parsnip (9" long)
Beets, fresh, 1 beet (2" dia)
Red Onions, raw, .33 cup, chopped
Garlic, 2 cloves
Flax Seed, 1/2 cup soaked overnight
Flax Seed Meal (ground flax), 1/4 cup soaked 1 hour

Here is how you make Italian Crunch Crackers:

The night before, place 1/2 cup whole flax seeds in 1 cup of water and leave out while covered with a towel to soak.The day of:Grind 1/4 cup flax seeds into meal, and place in 1/2 cup of water to soak while you chop and blend veggiesChop 2 large tomatoes or about 2.5 cups worth Place 2 cups of water, 2.5 cups chopped tomatoes, and 1/2 cup sun dried tomatoes in blender. Add 1/4 teaspoon celtic sea salt, 1/2 teaspoon oregano, 1/4 teaspoon red pepper flakes, 1 teaspoon smoked chili powder (or whichever chili powder you prefer) 1 teaspoon sweet pepper powder, 1 teaspoon parsley, 1/4 teaspoon dried rosemary, and blend. Chop of 1 parsnip (about 9 inches long) and 1 beet (I like golden sunrise beets for their slightly sweet flavor) 1/3 of a red onion, and 2 cloves of garlic, and place in blender with the ground flax seeds you soaked before chopping the vegetables, and blend for a minute or two, until the vegetables are all blended in. Add the whole flax seeds, then blend another 2 minutes or so, until the consistency holds together, but pours easily. It is sort of like the consistency of egg whites but a bit thicker due to the flax seeds. Pour even spoonfulls onto teflex or other nonstick baking sheets, and place in dehydrator for 10-12 hours. Flip, then dehydrate another 10-12 hours These will come out nice and crispy, and people will eat them up so fast you won't be able to keep them around. DELICIOUS! I like to place them in the dehydrator after dinner, then in the morning when I get up flip them, and then leave them alone to dehydrate the rest of the day. If it's more humid where you live, it may take a bit longer than 20 hours. Please let me know how they turned out for you.Serving Size: makes about 100 crackersNumber of Servings: 1Recipe submitted by SparkPeople user SMBRYCE1.

The nutritional information for Italian Crunch Crackers is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 955.9

• Total Fat: 45.1 g
• Cholesterol: 0.0 mg
• Sodium: 1,244.5 mg
• Total Carbs: 122.3 g
• Dietary Fiber: 54.6 g
• Protein: 37.6 g

Italian Crunch Crackers is Italian cuisine.

The dietary needs meet for Italian Crunch Crackers is Vegan