What’s a great way to preserve your harvest, contain it in a lightweight and easily storable form that doesn’t require freezing and not have to break your back and a sweat hauling water to your canner? The answer: dehydrated veggie crackers.
All that’s needed is your produce of choice, a few nuts and seeds (for binding power), a food processor (I’m convinced no kitchen should be without one) and a dehydrator lined with parchment paper.
Last week a lot of the interns on various farms in Chimacum/Port Townsend met together at Solstice Farm B&B for a cracker making event consisting of a dozen pairs of hands helping to rinse, drain, chop, grind, pour, taste, spread and dehydrate; condensing bucket loads of produce into compact, crunchy bites.
Virtually any combination you could think of is possible. Our ingredients ranged from kale and chard, beets and their greens, summer squash, pumpkin seeds, soaked rye berries, fresh dill, mint and basil to sprouted lentils, reconstituted sun-dried tomatoes, sauerkraut, pickle juice and even cocoa powder (though not all in the same batch.) The results were colorful spreads reminiscent of hummus or pate on the dehydrator trays.
Here’s some of the combinations we came up with, feel free to use whatever you have on hand and what sounds or tastes good to you – sweet, savory, sour or spicy. You could compress an entire meal into one of these cracker combos making the perfect trail or travel food!
toasted sunflower seeds
pumpkin seeds (mixed and as a garnish)
cooked white rice
soaked sunflower seeds
*It’s best to put larger material in the food-processor first so it can break down a bit; some liquid is helpful at this stage. Grains or dried nuts/seeds are good next and you want to finish with things like the flaxseed or soaked nuts/seeds and honey. And flax seeds really do make the best binder – you don’t need too many, and a coffee grinder (for herb use only – coffee residue will taint anything it comes in contact with) is great for breaking the hard outer shell of the flax.