Comments on: Flavor These Crackers! http://gnowfglins.com/2009/04/21/flavor-these-crackers/ Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season" Sun, 12 Feb 2012 15:43:12 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Wardeh http://gnowfglins.com/2009/04/21/flavor-these-crackers/comment-page-1/#comment-21677 Wardeh Sat, 25 Apr 2009 03:45:44 +0000 http://gnowfglins.com/?p=2658#comment-21677 Jason, thanks. That helps alot. I will search for essene bread recipes. I don't have that book, but will try to find it, too. My second trial with these crackers, trying some of the flavors mentioned... not so good. I'm sure it wasn't because of the suggestions. Just didn't get the right combination yet. -Wardeh Jason, thanks. That helps alot. I will search for essene bread recipes. I don’t have that book, but will try to find it, too.

My second trial with these crackers, trying some of the flavors mentioned… not so good. I’m sure it wasn’t because of the suggestions. Just didn’t get the right combination yet.

-Wardeh

]]> By: jason http://gnowfglins.com/2009/04/21/flavor-these-crackers/comment-page-1/#comment-21674 jason Sat, 25 Apr 2009 02:51:16 +0000 http://gnowfglins.com/?p=2658#comment-21674 This is basically Essene bread, except that it's flattened instead of in loaves, which is a great idea--when I tried to make Essene bread, I found that I didn't like the inside consistency, or maybe I didn't dehydrate long enough. If you look around, you can find recipes for flavoring Essene bread. Or if you own a copy of "Conscious Eating" by Gabriel Cousens, he has some in there. This is basically Essene bread, except that it’s flattened instead of in loaves, which is a great idea–when I tried to make Essene bread, I found that I didn’t like the inside consistency, or maybe I didn’t dehydrate long enough.

If you look around, you can find recipes for flavoring Essene bread. Or if you own a copy of “Conscious Eating” by Gabriel Cousens, he has some in there.

]]> By: Wardeh http://gnowfglins.com/2009/04/21/flavor-these-crackers/comment-page-1/#comment-21628 Wardeh Fri, 24 Apr 2009 13:25:53 +0000 http://gnowfglins.com/?p=2658#comment-21628 Yay! Let me know how you flavor them and how they turn out! Yay! Let me know how you flavor them and how they turn out!

]]> By: Applie http://gnowfglins.com/2009/04/21/flavor-these-crackers/comment-page-1/#comment-21620 Applie Fri, 24 Apr 2009 11:18:22 +0000 http://gnowfglins.com/?p=2658#comment-21620 I have soft wheat soaking to make some crackers later. :) I have soft wheat soaking to make some crackers later. :)

]]> By: Applie http://gnowfglins.com/2009/04/21/flavor-these-crackers/comment-page-1/#comment-21507 Applie Wed, 22 Apr 2009 00:28:22 +0000 http://gnowfglins.com/?p=2658#comment-21507 I like anything that makes your breath smell bad. LOL I like anything that makes your breath smell bad. LOL

]]> By: Kim http://gnowfglins.com/2009/04/21/flavor-these-crackers/comment-page-1/#comment-21506 Kim Tue, 21 Apr 2009 23:24:18 +0000 http://gnowfglins.com/?p=2658#comment-21506 I love all the things you have here on your website. I havent made crackers yet and plan on it after this. I wonder if you added molasses or coconut oil to the crackers if they would give a flavor that would hide the sourness? I would also maybe add shredded cheese and make cheesy crackers! Just a thought? Of course raw cheese! I love all the things you have here on your website. I havent made crackers yet and plan on it after this. I wonder if you added molasses or coconut oil to the crackers if they would give a flavor that would hide the sourness?
I would also maybe add shredded cheese and make cheesy crackers! Just a thought? Of course raw cheese!

]]> By: Wardeh http://gnowfglins.com/2009/04/21/flavor-these-crackers/comment-page-1/#comment-21503 Wardeh Tue, 21 Apr 2009 22:39:31 +0000 http://gnowfglins.com/?p=2658#comment-21503 Thank you for all the suggestions - they sound fantastic. I learn so much from you! We are home now from being out on a picnic and I'm going to start a new batch of crackers using some of these suggestions! Thank you for all the suggestions – they sound fantastic. I learn so much from you! We are home now from being out on a picnic and I’m going to start a new batch of crackers using some of these suggestions!

]]> By: Tiffany http://gnowfglins.com/2009/04/21/flavor-these-crackers/comment-page-1/#comment-21499 Tiffany Tue, 21 Apr 2009 21:56:02 +0000 http://gnowfglins.com/?p=2658#comment-21499 My suggestion would be, paprika, a tiny bit if honey, garlic and parsley. Maybe a little black pepper or cayenne pepper. My suggestion would be, paprika, a tiny bit if honey, garlic and parsley. Maybe a little black pepper or cayenne pepper.

]]> By: gilliebean http://gnowfglins.com/2009/04/21/flavor-these-crackers/comment-page-1/#comment-21495 gilliebean Tue, 21 Apr 2009 19:29:36 +0000 http://gnowfglins.com/?p=2658#comment-21495 When I tried this with my sprouted grains, I used sweet flavour in one batch and a spicy flavour in the other. Because they were sour, I found that I preferred the spicy version. I used salt and chili peppers. That's it! When I tried this with my sprouted grains, I used sweet flavour in one batch and a spicy flavour in the other. Because they were sour, I found that I preferred the spicy version. I used salt and chili peppers. That’s it!

]]> By: gabrielle http://gnowfglins.com/2009/04/21/flavor-these-crackers/comment-page-1/#comment-21491 gabrielle Tue, 21 Apr 2009 18:00:29 +0000 http://gnowfglins.com/?p=2658#comment-21491 also, one thing i have discovered making crackers myself is that a decent fat content will make the rolling out a lot easier! i wrapped the dough and refridgerate for an hour or so and then can roll (on top of parchment paper, and lightly floured) them very thin which really improves them. i have been baking crackers lately and i havent worked too much with sprouted flour or sprouted grain berries so im anxious to hear how you will perfect these! also, one thing i have discovered making crackers myself is that a decent fat content will make the rolling out a lot easier! i wrapped the dough and refridgerate for an hour or so and then can roll (on top of parchment paper, and lightly floured) them very thin which really improves them.

i have been baking crackers lately and i havent worked too much with sprouted flour or sprouted grain berries so im anxious to hear how you will perfect these!

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