{"id":6748,"date":"2021-06-16T13:43:27","date_gmt":"2021-06-16T17:43:27","guid":{"rendered":"https:\/\/roundthebendfarm.org\/?p=6748"},"modified":"2021-06-16T14:17:22","modified_gmt":"2021-06-16T18:17:22","slug":"infinity-seed-crackers-live-culture-raw-vegan-and-shockingly-delicious","status":"publish","type":"post","link":"https:\/\/roundthebendfarm.org\/2021\/06\/16\/infinity-seed-crackers-live-culture-raw-vegan-and-shockingly-delicious\/","title":{"rendered":"Infinity Seed Crackers: Live-Culture, Raw, Vegan, and Shockingly Delicious"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">By Laura Killingbeck<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Our friend Jennifer Snyder has lots of fun food tricks up her sleeves. This spring when she stayed on the farm, she made us these wonderful crackers.\u00a0 I call them \u201cInfinity\u201d Seed Crackers because you can use infinite combinations of seeds, fermented vegetables, and fresh herbs.\u00a0 We ate them with fresh goat cheese and pesto, and they were an instant hit.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">These crackers are live-culture, raw, vegan, and delightfully crispy and flavorful.\u00a0 Jen&#8217;s inspiration for this recipe came from <\/span><a href=\"https:\/\/www.saveur.com\/seed-crackers-lacto-fermented-brine-recipe\/\"><span style=\"font-weight: 400;\">https:\/\/www.saveur.com\/seed-crackers-lacto-fermented-brine-recipe\/<\/span><\/a><span style=\"font-weight: 400;\">.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><b>Infinity Seed Crackers\u00a0<\/b><\/p>\n<p><i><span style=\"font-weight: 400;\">Makes 4-6 servings.\u00a0<\/span><\/i><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">\u00be cup whole flax seeds<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u2153 cup sunflower seeds<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00bc cup chia seeds<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00bd cup sesame seeds<\/span><\/p>\n<p><span style=\"font-weight: 400;\">2-3 tbs pumpkin seeds<\/span><\/p>\n<p><span style=\"font-weight: 400;\">1 cup sauerkraut or other fermented vegetables<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00bd cup sauerkraut brine, or other live culture brine<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00bc cup chopped white onion<\/span><\/p>\n<p><span style=\"font-weight: 400;\">2 garlic cloves, peeled<\/span><\/p>\n<p><span style=\"font-weight: 400;\">1 \u00bc cup mixed fresh herbs (dill, oregano, cilantro, parsley, sage, thyme, chives, etc)<\/span><\/p>\n<p><span style=\"font-weight: 400;\">1 tsp salt<\/span><\/p>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pulse half the flax seeds in a spice mill until powdered.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Put the powdered flax seeds in a bowl and mix with all the other seeds.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">In a food processor, mix the sauerkraut, brine, onion, garlic, herbs, and salt and blend until smooth.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mix all the ingredients together.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Press the mixture in a thin layer (about 1\/8 inch thick) on a silicone sheet or wax paper, and put it in a dehydrator.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Dehydrate at 105 F for about eight hours or until crispy.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Break the crackers into pieces and store in an airtight container for up to a week.\u00a0<\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>By Laura Killingbeck &nbsp; Our friend Jennifer Snyder has lots of fun food tricks up her sleeves. This spring when she stayed on the farm, she made us these wonderful crackers.\u00a0 I call them \u201cInfinity\u201d Seed Crackers because you can use infinite combinations of seeds, fermented vegetables, and fresh herbs.\u00a0 We ate them with fresh [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":6749,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[78,23],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Infinity Seed Crackers: Live-Culture, Raw, Vegan, and Shockingly Delicious - Round the Bend Farm<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/roundthebendfarm.org\/2021\/06\/16\/infinity-seed-crackers-live-culture-raw-vegan-and-shockingly-delicious\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Infinity Seed Crackers: Live-Culture, Raw, Vegan, and Shockingly Delicious\" \/>\n<meta property=\"og:description\" content=\"By Laura Killingbeck -Our friend Jennifer Snyder has lots of fun food tricks up her sleeves. 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