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Sandra Ramacher
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Before you turn away in utter despair with the notion that I am cooking cute little furry bunnies, let me assure you of the difference between a wild rabbit (hare) and a bunny rabbit. A hare is nowhere near as cute and they are much bigger, faster and abundant than rabbits bred as pets (actually Bugs would have been a Hare judging by his large ears)...probably shouldn’t mention that. Also wild rabbits are a great deal tastier than farm raised ones and actually cheaper to buy.


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Crackers Without A Recipe

I need crackers; I need the crunchy texture and the contrast it gives to creamy pâté and smooth cheese.

So, whenever I make almond milk, at least once a week, I use the pulp to make crackers. I vary what I stick in because I like the surprise taste at the end.

The gist is generally 2 cups of almond pulp, ½ cup sunflower seeds, 2 tbsp olive oil, 2 cups of whatever nuts I have (e.g. walnuts, cashews, pecans etc.), 1 tsp salt and whatever spices I feel like (e.g. cayenne, pepper, cumin, paprika etc.). And then whatever herbs might seem cool to use (e.g. thyme, caraway seeds, oregano, rosemary etc.). Sometimes I go over the top and throw in sultanas, sundried tomatoes, or grated carrot. 

Grind it all together in a food processor, spread on non stick paper and cover with another sheet, flatten with a rolling pin to around 3 mm. Peel off the top layer of paper. You’ll either dehydrate them for 24 hours on around 48°C/110°F if you want to stay within the raw food rules, or 60°C/140°F for 12 hours in either the dehydrator or oven.

I’ve been know to also make sweet crackers and reduce the salt to ¼ tsp and adding in about 1 tbsp of honey, cinnamon and even grated apple or dried apricots. 

Anyway the world’s your cracker here, go wild!

They should store easily for several weeks and if they soften just give them a little blast in the oven for 5-10 minutes on low.
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