Lemongrass Coconut Crackers
This is my second time making these. I realize now that my chef teacher at the Natural Gourmet Institute for Food & Health has called these crackers/ chips. When we made them in the Living & Raw Food Intensive- they were like thin crackers- almost chips. I have not yet achieved that state with mine. The ones I made are definitely crackers but I would love to get them just a little thinner and crisper. Anyway, these are still delicious!
Recipe (as per Celine Beitchman)
Dried lemongrass or 4 tea bags
2 cups of hot water
2 cups of golden flax seeds (ground)
1 cup of dried shredded coconut (ground this more finely)
3 cups of young coconut meat
1 cup of cilantro
1 cup of scallions
1t sea salt
1/2 t dried chili flakes
I steeped the lemongrass tea bags and let them cool. I used green tea lemongrass which seemed to work well both times. I mixed the dried coconut, coconut meat and cooled tea in a food processor/ blender. Combine this coconut tea blend with the other ingredients in a large mixing bowl. Let the mixture thicken for 10 minutes. Spread this onto 3 dehydrating sheets at 112 degrees for 12-20 hours.