29…

Hey it was another scorching day in Melbourne so to make the most of it I decided to let the sun “cook” some of my dinner for me.

Experimental Crackers

1 1/2 cups almond meal left over from making ‘milk’

1 cup sprouted wheat

1 cup of linseeds

1/2 cup sesame seeds

1/2 cup sprouted mung beans

1 cup sunflower seeds

Miso paste or nutritional yeast

macrobiotic salt

water to get the everything to blend well

Pop everything in the food processor and blend well, the linseeds will be whole still and I left the sunflower seeds pretty chunky.

Spread the paste on baking paper and put out in the sun under a net until dry, took about 6 hours.

Hey presto a giant cracker which breaks up into nice little crackers easily and tastes great or as the children said “tastes like normal food”

I ate mine dipped in cold thai style coconut green soup which I had left over from earlier in the week.

Since I havent eaten bread in a year and a half- I cant tolerate complex carbs, this was lovely and of course the sprouting of the wheat makes it easier to digest.

Tomorrow is going to be hot again- what to “bake”?