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Oh My
ESSENE CRACKERS

recipe
sprouted barley
fennel & himalayan salt

g r a i n s

e q u i p m e n t

• any amount of whole grains, barley, wheat, rye
  2,5 cups/6 dl sprouted barley = 12 thick crackers
• herbs, e.g carrot flakes, fennel, basil, oregano, himalayan salt.

• food blender

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Peak Performance Crackers

Enzymes are the workers in the body. Like Work Ants are for the Queen Ant. She wouldn't survive without her worker ants. Our body can not build anything with all the building material we eat (vitamins, minerals, all nutrition) without the enzymes. Enzymes effectiveness depends on the temperature. They have their peak performance at 98.6F/37C and get lazy with increasing temperature. Boiled food = Lazy workers. When seeds come into contact with water, the enzymes are awoken and increase. They get activated.

The easiest way to control temperature is by using a food dehydrator. I had to use the oven for these crackers, when I made them yesterday. Lowest temperture is 160F/60C on my stove, so not really 'peak performance' crackers in this case. Now writing this blog, I'm having a cup of coffee and a cracker! (pic below). After a wheat grass shot and a green drink earlier, it's BLISS to have coffee and a cracker. One is full 'til lunch.

Preparation time

It takes 2 days to sprout the seeds, the time making them approx 20-30 min + time to dehydrate. Oven, 45 mins. These became a little bit soft, more like bread crackers as they were quite thick. When using the food dehydrator it is easier to get hard thin crackers.

One feels so good eating them. And never one needs to get bored, just change the flavor of the herbs. One favorite of mine are pizza crackers; oregano, basil and a thin slice of tomato on top. Enjoy!

enzyme curve

I like my enzyme workers ready to climb Mount Everest, not any lazy enzymes numbed down by heat...efficiency in converting food to energy (coffee & chocolate enzymes can be as lazy as they wish...)

how to make a cracker of sprouted seeds

sprouted seeds

Clean and rinse the seeds. Any seed works for making crackers. I normally use wheat seeds, but I had too many sprouted barley seeds ready. Time to make crackers with excited enzymes that is! The roots should be the same length as the seeds (approx 2 days sprouting.) Barley sprouts faster than wheat.

grind

Put the sprouted seeds in a food mixer. Mix until the seeds have become a dough. Use a spoon now and then, to keep the seeds in the middle of the blender. Start with low speed and then increase to max speed.

add herbs

A single herb or a combination of herbs. Or just salt (e.g Himalayan.) Or no herbs. Carrot flakes with fennel is a nice combination.

grounded himalayan salt & fennel

I ground the fennel seeds and the Himalayan salt. Put it into the blender and mix it with the seed dough. Blend again.

dough

Take the seeds and knead it. Roll out and cut pieces. This dough is a small one. Size of a tennis ball.

round

12 crackers. Size of Classic Swedish meat balls. Triple purpose with sesame seeds.

1) Prevent sticking
2) Taste good
3) Nice decoration

flat

Use your hand or a lid. I used a lid, and trimmed the sides with a knife.

oh la la!#1 super tasty Barley Crackers!

oh la la! #2 Coffee & Cracker!