Onion Mustard Crackers

February 15, 2010

Onion Mustard Crackers

Felice Gaia, Tucson CSA

Can’t figure out what to do with your mustard greens? These
crackers make a surprisingly wonderful, and healthy, snack. The
mustard takes a back seat and is so mild. I hope a few members
may get motivated and enjoy. This is a raw recipe that uses a
food dehydrator, but you should be able to bake the crackers on
a very low oven setting, if you need to.

1 bunch mustard greens, well cleaned
1/2 large yellow sweet onions
About 1 cup of almonds (preferably sprouted)
3/4 cup of golden flax seed
About 1 teaspoon turmeric, to taste
Himalayan salt to taste

Puree mustard greens in a blender. In large bowl add mustard
greens to the flax seeds. The moisture from the greens will start
to ‘gel’ with the flax seeds. Puree the onions and add them too.
Allow to sit for at least one hour. Grind sprouted almonds in
food processor. Add to mixture. Add seasonings with your clean
loving hands so ingredients get mixed thoroughly. Let sit for
another hour, until the mixture gets a firm pliable texture.
Spread on dehydrator sheets to cracker thickness. Dry at 105
degrees for up to 18 hours. Or, spread on a baking sheet lined
with parchment paper and bake at 250, checking every 30
minutes or so until cracker is mostly dry and firm.

One Response to “Onion Mustard Crackers”

  1. Jennifer Says:

    These really are delicious! I have made them a half dozen times. I like the recipe with 1 1/2 c almond meal and 1 Tbsp turmeric. While they are best with mustard greens, I’ve also made them with whatever green combination was available- collard greens and amaranth greens, swiss chard and arugula. I bake them in a convection oven at 200 for fastest drying.

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