I love celery! And most of all I love crunchy edible stuff! I found out this recipe a long time ago and I finally decided to make it. These crackers are the perfect combination and you can eat them with almost any salty meal. About tofu....what can I say?! At first I didn't like it so much, but know I enjoy it more than I used to enjoy cottage cheese. Try this recipe and I promise you that you won't regret it.
Ingredients for raw celery crackers:
2 garlic cloves – mashed together with the celery
A medium celery root– mashed in the blender
50 g buckwheat flour (buckwheat grounded in the coffee grinder)
50 g flax seeds flour ( flax seeds grounded in the coffee grinder)
A handful of grounded sunflower seeds
A handful of sesame seeds
2 tbs soy sauce
2 tsp cumin seeds
½ tsp sea salt
Mix all ingredients in a bowl. Spread the mixture on the dehydrator sheet, but don’t forget to cut it before. If you don’t have a dehydrator you can spread it on a tray covered first with a baking sheet, and place the tray in the sun. Cover it with a piece of clean cloth. Let it dehydrate for about 8-9 hours.
Ingredients for tofu salad:
250g salted tofu cheese
Parsley – as much as you want.
Smash the tofu with a fork – or blend it if you are lazy :). Peel the onion and dice it. Rinse the parsley and chop it. Mix all ingredients together. Serve best with crackers.