Oh my, now I’m going to present you the best recipe for crackers. Even though the preparation and “cooking” take quite some time, the result is amazing! These are: (almost) raw mexican crackers! They are “almost” raw because I don’t have the dehydrator for raw food and food is raw as long as it’s not thermally processed above 40 °C. Because I don’t own a dehydrator, I used our oven on the lowest temperature, 50 °C, on the ventilation program.
Oh joj, zdaj pa vam bom predstavila najboljši recept za krekerje. Sicer priprava in “kuhanje” vzameta res res veliko časa, vendar je končni izdelek neverjeten! To so: (skoraj) presni mehiški krekerji! Skoraj presni zato, ker je hrana presna, dokler ni termično obdelana nad 40 °C, in ker doma nimam pravega presnega dehidratorja. Uporabila sem kar domačo pečico na najmanjši temperaturi, 50 °C, na ventilacijskem programu.
Let’s pass to the ingredients:
- 2 cups ground flax seeds
- 2 cups water
- 1 red pepper
- 1 green pepper
- 2 medium tomatoes
- 1 big onion
- 2 cloves garlic
- 1/2 tbsp cayenne pepper
- some salt
Mix the ground flax seeds with two cups water and leave for at least five hours.Then we blend all the other ingredients and mix them with flax seeds. The mixture will be split on two trays, covered with parchment paper. Spread the mixture as thinly as possible – it takes much more time to dry otherwise. We put both trays in the oven and dry them for 3–4 hours. When the bottom part is dry enough, turn the mixture on the other side and dehydrate for the next 5–6 hours. As I’ve said before, the dehydrating process is very long. If your mixture is dry after just a few hours (especially if you dry them at a higher temperature), take it out of the oven and break it into pieces. 
Pa pojdimo k sestavinam:
- 2 lončka zmletih lanenih semen
- 2 lončka vode
- 1 rdeča paprika
- 1 zelena paprika
- dva srednje velika paradižnika
- ena velika čebula
- dva stroka česna
- pol žličke kajenskega popra
- malo soli
Zmleta lanena semena zmešamo z dvema lončkoma vode in pustimo, da srkajo vodo vsaj 5 ur. Nato zmeljemo vse ostale sestavine in jih zmešamo z lanenimi semeni. Maso razdelimo na dva dela in vsako polovico razmažemo po pekaču, prekritem s peki papirjem. Pazite – razmazana masa mora biti res tanka, drugače potrebuje več časa, da se dobro posuši. Nato oba pekača potisnemo na različni rešetki v pečici. Najprej sušimo 3–4 ure na eni strani, in ko je dovolj suho, da brez packarije posušeno maso odstranimo s peki papirja, maso obrnemo in sušimo še nadaljnjih 5–6 ur. Kot sem že rekla, sušenje res traja kar nekaj časa. Če se vam zdi, da so vaši krekerji že po nekaj urah popolnoma suhi (zlasti če jih boste sušili na višji temperaturi), jih vzemite iz pečice in še tople nalomite na poljubno velike kose.
Mexican crackers are great as a snack with different mexican dips, but I like them just as they are. Bon appétit! :)
Mehiške krekerje lahko ponudite kot prigrizek z različnimi mehiškimi namazi, jaz pa jih rada grickam kar same. Dober tek! :)
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