This is a delicious vegetable cracker recipe, with a genuine Hungarian-style flavoring.
Ingredients:
- 300 g carrots
- 1 red onion
- 150 g celeriac with its juice added
- 1 clove garlic
- 50 g paprika
- 50 g dried or fresh tomatoes
- 150 g ground flax seeds
- 50 g soaked sunflower kernels
- Some green herb e.g. chives
- Salt
Preparation:
1. Chop the vegetables.
2. Add the ground flax and sunflower seeds to the vegetables, and salt the vegetable mixture lightly.
3. Spread the vegetables onto an approximately 35×35 cm tray and dry them in a dehydrator or in the oven.
Drying in the oven
It is important to leave the oven door slightly ajar, so the steam can escape. Dry the vegetables at 60-70 °C for an hour, and then reduce the heat to 50 °C for the next hour. After 1 hour, keep drying at 40 °C, until the vegetables are completely dry. The total drying time should be between 10-14 hours.
Drying in the dehydrator
Start at a higher temperature, and then reduce the heat to 43 °C. After 3 hours, place another tray onto the vegetables and flip them over. With a cookie cutter, shape the crackers, so it’s easier to break them once they are dry.
You can make crackers with two different textures:
1. The vegetables can be pureed; in this case, the flax seeds don’t need to be ground.
2. The vegetables can be chopped; if doing so, you will need ground flax seeds.