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Raw seed crackers
Posted by:
Anonymous User
()
Date: September 30, 2008 05:27PM Hi.
I have been making ground raw/dehydrated seed "crackers" and notice even in the fridge they turn rancid way quicker than whole seeds. Why is this? Brian Re: Raw seed crackers
Posted by:
Anonymous User
()
Date: October 02, 2008 04:40PM guess its a mystery. Re: Raw seed crackers
Posted by:
Ariel55
()
Date: October 02, 2008 04:46PM Don't they go soggy in the fridge Re: Raw seed crackers
Posted by:
EZ rider
()
Date: October 02, 2008 05:54PM I don't make crackers or dehydrate for that matter but I would guess it has to do with the grinding of the seeds and the resulting exposure to oxidation. I wonder if its possible to make the crackers without grinding the seeds ? Re: Raw seed crackers
Posted by:
Lillianswan
()
Date: October 04, 2008 12:02AM Are they really rancid or just turned into seed cheese? Re: Raw seed crackers
Posted by:
loeve
()
Date: October 04, 2008 12:49AM My guess is that if the crackers are "dehydrated" then the recipe might possibly have called for soaking the seeds.. when they are soaked they expend a lot of enzymes getting ready to sprout (and grow).. leaving them in a vulnerable state where they must grow or perish. Grinding them at that point and then dehydrating them would leave them in a raw state, but subject to further enzymatic activity and the above mentioned oxidation both causing spoilage, just an idea. Edited 1 time(s). Last edit at 10/04/2008 12:55AM by loeve. Re: Raw seed crackers
Posted by:
Anonymous User
()
Date: October 04, 2008 01:02AM Great input folks.
Thanks. They just start smelling foul. I dont know,other than to maybe soak the seeds first. But might end up just dehydrating veggies and fruits,and eating seeds whole. Brian Sorry, only registered users may post in this forum.
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