RecipeDB

Cooking in progress....

Italian Flax Cracker or Wrap (Raw)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.496
Energy (kCal)84.9208
Carbohydrates (g)19.0088
Total fats (g)0.6842
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blend all ingredients together in a food processor. Add water if a little too dry. | 2. Press mixture flat onto a Paraflexx sheet into a large square or rectangle, making sure that the mixture stands only a few millimetres tall. (The thicker the cracker the harder to eat and the longer to dry). | 3. Score the size of crackers you’d like with a knife or spatula before dehydrating. | 4. Dehydrate around 115°F overnight and flip over once one side is dry. Dry to completion. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flax seed 2 cups - - - -
    red bell pepper 1 - - - -
    sun tomato 1/2 cup sun-dried - - - -
    tomato 2 cups 53.64 11.5922 2.6224 0.596
    lemon 1 1.2808 0.4116 0.0486 0.0132
    garlic clove 1 - - - -
    onion 1/2 chopped 30.0 7.005 0.825 0.075

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition