These crisps and those that follow are made with activated seeds and Moon Juices. They are radiant, cosmic, spellbinding raw crackers that incorporate everything I love that comes from the earth: vegetable juices and activated seeds. The crackers are so satiating, filled with activated seed power and enzymatically potent, nutrient-dense juices that just three or four will speak to many of the body’s systems all at once, curbing hunger and delivering the goods.
*Note: You can soak the oats and seeds together in one bowl, using the ingredient with the longest soaking time (the oats) as your guide for timing.
1¾ cups Activated Rolled Oats
1¼ cups Activated Sunflower Seeds
1 cup Activated Pumpkin Seeds
¼ cup Activated Chia Seeds
¼ cup Activated Poppy Seeds
¹⁄³ cup Activated Flaxseeds
1 cup Beet Juice Pulp
½ cup Fresh Lemon Juice
½ cup Extra-Virgin Olive Oil
2 tablespoons Psyllium Husks
2 tablespoons Fresh Beet Juice
4 teaspoons Pink Salt
4 cups Water
1 | Combine the oats and seeds in a large bowl and mix well.
2 | In a blender, combine ½ cup of the beet pulp, the lemon juice, olive oil, psyllium husks, beet juice and salt; puree until smooth.
3 | Add the remaining ½ cup of beet pulp to the oats and seeds, mixing well with water. Set aside for 30 minutes.
4 | Spread the dough on three dehydrator sheets in thin even layers. Dehydrate at 118°F or the closest setting on your dehydrator for 4 hours, until the dough is dry enough to lift off the dehydrator sheet.
5 | Flip the crackers and place them directly on the dehydrator rack without the dehydrator sheet for 1 hour.
6 | Cut the crackers into rectangles roughly 4 x 3 inches, then cut those in half on an angle.
7 | Return the crackers to the dehydrator for 24 hours or until completely dry and crisp.
8 | Let cool, then store in an airtight container at room temperature for up to 3 months.
*Makes 24 crackers.
**Reprinted from The Moon Juice Cookbook by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Amanda Bacon.