Suz wrote:hey, not up to dehydrating yet but when i was in norway there was this widely available and delicious seed cracker called knekkebrød. This stuff is light, dry and calorie dense and could be served with sweet or savoury toppings. Here is a recipe and pics for it: https://arcticgrub.wordpress.com/2013/0 ... iest-food/
Giddy_up wrote:Suz wrote:hey, not up to dehydrating yet but when i was in norway there was this widely available and delicious seed cracker called knekkebrød. This stuff is light, dry and calorie dense and could be served with sweet or savoury toppings. Here is a recipe and pics for it: https://arcticgrub.wordpress.com/2013/0 ... iest-food/
Suz that bread looks and sounds so yummy. I need to make some to try, thanks for the link
Suz wrote:hey, not up to dehydrating yet but when i was in norway there was this widely available and delicious seed cracker called knekkebrød. This stuff is light, dry and calorie dense and could be served with sweet or savoury toppings. Here is a recipe and pics for it: https://arcticgrub.wordpress.com/2013/0 ... iest-food/
CasualNerd wrote:I think you'll find dense breads like pumpernickel or rye will be very hard to chew of you slice them thickly and dehydrate. If you can manage to cut very even, thin slices you might be in luck, but I don't know how you plan on rehydrating or otherwise making them palatable ? If you bake them dry like a crouton with some olive oil you'll make them easier to eat and also more calorie dense.
I have talked to a few people who dehydrate hummus, so that's definitely an option, they rave about it.
eaglehawk wrote:Not sure what you mean by dehydrating tinned chicken for lunch? At this time of year, will you have time to reconstitute food at lunch? Much depends on the age and pace of your kids but also your willingness to cook/wash up on track, when kms need to be covered. Lunch should be fairly quick and easy so that you don't lose too much time on it, plenty of other ways to do that. Not saying I don't understand the calorie intense requirements of kids, but my own experience is that they much prefer continuous snacks rather than a "lets stop and do lunch" scenario.
flippant wrote:Ryvita crisp bread is available from Woolies. The seedy stuff in the green packet is quite tasty. (Saying this as a Norwegian)
jaz wrote:I really recommend the "Life-changing crackers", http://www.mynewroots.org/site/2014/07/the-life-changing-crackers/
If you make them, do not skip the "leave on counter" step (ie soaking), and I would suggest overnight is better than just a couple of hours. All seeds, nuts, bean, legumes etc contain phytic acid and other anti-nutrients, which prevent minerals from being digested & absorbed. They are neutralized by phytase and other enzymes when the seeds etc are soaked for a time before cooking.
Thanks, looks interesting. Tried the "life changing bread" on the same site but wasn't for me. If you take children and you are feeding them psyllium you might need extra toilet paper.....
jaz wrote:I really recommend the "Life-changing crackers", http://www.mynewroots.org/site/2014/07/the-life-changing-crackers/
If you make them, do not skip the "leave on counter" step (ie soaking), and I would suggest overnight is better than just a couple of hours. All seeds, nuts, bean, legumes etc contain phytic acid and other anti-nutrients, which prevent minerals from being digested & absorbed. They are neutralized by phytase and other enzymes when the seeds etc are soaked for a time before cooking.
Moondog55 wrote:Actually my training says that what I have emphasized in bold is the most important part; practice also tells me that adding lime to the soaking water is a very good idea Some of us are more susceptible to the effects of Phytic acid than others.
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