Crack Leather: Fermented Fruit and Herb Leather

img_1635What do you get when you mix together a sprouted cracker recipe with a fruit leather recipe.  You get crack leather. Recently I was playing around with making fruit leather, based on another blog which I had written a while back, https://herbalgoddessmedicinals.wordpress.com/2015/04/18/making-medicinal-herbal-fruit-leather/.

I teach a class on cooking with medicinal herbs and am always trying to push the envelope with different creations.  In the class, we explore how one can incorporate medicinal herbs into cooking.  The use of tonic herbs (gentle food like herbs) into everyday cooking is prevalent in food from China and India.  One of the easiest techniques  is to combine astragalus in cooking broths and soups.

Now to get back to crack leather. For this experiment, I decided to incorporate sprouted seeds and nuts into the fruit leather along with some powdered medicinal herbs.  Sprouting of seeds and nuts replicates germination, which activates and multiplies nutrients (particularly Vitamins A, B, and C), neutralizes enzyme inhibitor’s, and promotes the growth of vital digestive enzymes. Taking it a step further,  I also opted to ferment the leather before I dried it.  After checking in my with local fermentation expert, Kristy Shapla the author of the Brew Your Medicine, on whether fermentation would destroy the healthy probiotic fermentation, she assured me that if I kept the temps below 110 degrees it would be fine.  I am a firm believer that the fermentation of herbs assists with the bioavailability of their chemical constituents, not to mention the added benefit of incorporating fermented food into your daily diet. The fermenting of herbs is increasingly finding its way into supplements and has been shown to increase the herbs bioavailability,

I am a firm believer that the fermentation of herbs assists with the bioavailability of their chemical constituents, not to mention the importance of incorporating fermented food into your daily diet. The fermenting of herbs is increasingly finding its way into supplements and has been shown to increase the herbs bioavailability, http://onlinelibrary.wiley.com/doi/10.1002/ptr.2758/abstract

The results were delicious.  This recipe is fairly loose and is open to lots of substitutes including the addition of other herbal powders, nuts, and dried fruits.  The secret is to make sure the mixture is not too liquid or too thick, rather the consistency of thick pancake batter.

Equipment:

  • Food dehydrator or lowest temperature in the oven
  • Fruit leather latex sheets or cookie sheet
  • Large mixing bowl
  • Wooden spoon

Ingredients:

  • 2 cup flax seeds
  • 1/3 cup tbsp chia seeds, sprouted
  • 1 to 1-1/2 cup herbal tea (I used nettle, ginger and rose hips)
  • 1 Tablespoon maca and Shatavari (you can use any combination of herbal powders)
  • 1/3 cup sunflower seeds, sprouted
  • 1/3 cup pumpkin seeds, sprouted
  • 1 1/2 cup of chunky applesauce
  • 1/4 cup of yogurt
  • 1½ tsp salt (or to taste)
  • 3 tbsp za’ atar

Instructions:

Combine all ingredients together in large bowl, adding more herbal tea or water to the mixture so it is the consistency of pancake batter.  Cover the bowl with a tea towel and let sit in dark warm place for 24-48 hours. When ready heap a couple of large spoonfuls of mixture onto food dryer sheets or  cookie sheet.  Spread evenly to about 1/4 of an inch thick. The secret of spreading the thick mixture is to use a wooden spatula that you keep dipping in water.  Dry thoroughly, 110 degrees or less, to preserve the lactobacillus. When done it will still be flexible, so it is easy to bend and break into crackers.  Enjoy.

 

 

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1 Comment (+add yours?)

  1. Todd Burkholder
    Sep 14, 2016 @ 23:36:12

    Crack and leather! What’s not to like?

    >

    Reply

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