Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 366 kcal | 104 kcal |
| Protein | 7.4 g | 2.1 g |
| Fat | 16.9 g | 4.8 g |
| saturated | 2.4 g | 0.7 g |
| Carbohydrate | 41.9 g | 11.9 g |
| sugars | 28.7 g | 8.1 g |
| Fibre | 11.6 g | 3.3 g |
| Sodium | 35 mg | 10 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1.6 kg fresh apple (about 9 medium)
- 2 1/4 cups mashed cooked sweet potato
- 2 1/4 cups sesame seeds
- 9 recipes Flaxseed Base
Instructions
- Leave the peel on the apple and only take out the core. The skin carries most of the pectin, and pectin is what stops a cracker built on fruit from crumbling as you lift it.
- Use cooked sweet potato that has been mashed smooth and is properly cool. Warm mash starts to gel the flax on contact and you lose the working time.
- Blend the apple chunks, sweet potato and sesame seeds into a smooth puree. The seeds want to go in at this stage rather than later — blended they release their oil through the whole mixture instead of sitting on the surface and toasting.
- Fold the puree into the flaxseed base until there is no streaking. The base is the only binder here, so anywhere it is thin is where the sheet will break.
- Spread half the mixture onto each of two lined trays, in a square of about 25.4 cm, and level it with a spatula. Run a straight edge round the outside: a ragged edge dries first and burns while the middle is still wet.
- Give it 3 hours at 52 °C, which is enough for the top to firm up.
- Take the trays out and score the sheets into 2.5 cm squares with a pizza wheel, cutting right through to the liner. Score now, while it gives — a finished sheet shatters instead of scoring.
- Return the trays for a further 10 hours, flipping the sheets onto mesh once they hold together, so the undersides are not sitting against solid plastic for the whole run.
- Let them cool completely before you break them apart along the score lines. Warm crackers bend; cold ones snap, and the snap is how you know they are done.
- Store them airtight with a sheet of paper between layers. The sesame makes these oily, so a month is a fair expectation and rancid seed is what you will taste first.
