Turtle Breads & Crackers Recipes

Turtle Lake Refuge Recipes
We hope you enjoy these delicous and nutritious recipes. All our recipes call for organic and/or wild ingredients, all readily available just a few steps from the front door! But make sure the wild ingredients you pick have not been sprayed by neighbors or the local vector control. Request that the roadsides are not sprayed, include a yummy batch for a recipe you've made when you go ask you local officials not to spray!
Beverages	Entrees
Breads & Crackers	Desserts
Dressings & Spreads	Back to the Recipes page

	Manna Bread 4 cups wheat berry sprouts 1 cup raisins 1 cup pecans or almond pulp Blend thoroughly in the blender 2 cups of wheat berry sprouts at a time with good water. Strain out the liquid and mix the pulp (your bread dough) with the pecans and raisins. Form into loaves and dry in the sun for a day, dehydrator for six hours or oven (at lowest temperature) for approximately four hours.
	Spicy Flaxseed Crackers 2 cups soaked flaxseeds 4 cups of water Thumb-size hunk of ginger 2 cloves garlic 1 T red chili powder or 1 jalapeño 1/2 t celtic sea salt Add all ingredients into the blender with water enough to blend without stress (approximately 4 cups). Blend thoroughly. Pour into bowl. Pour onto dehydration sheets. Dry for approximately 8-12 hours. If using solely the sunshine, takes 2 days.
	Sprouted Rye Breadsticks What to do with all the extra mallow weed in your garden? Blend it into your bread dough. These delicious savory breadsticks are delicious dipped in avocado. Great flavor, great fiber and great enzymes! 3 lbs Rye Berries 3.5 lbs Sunflower Seeds 9 Cloves Garlic 3.5 T Sea Salt 3.5 T Caraway 3 Cups Fresh Mallow Greens Or 1 Cup Dried Mallow Greens Refer to the sprouting section for directions on how to sprout the rye berries. Blend the sprouted rye berries with water. Here is how: Fill blender to the 3 cup mark with rye and then add water up to the 4 cup mark. Strain out most of the liquid. The pulp from your strainer will become the dough for the breadsticks. You can reuse the water to continue to blend all the rye berries until they are gone. Blend sunflower seeds dry in the food processor until they appear finely chopped and powder-like. In the blender: blend the garlic, salt, caraway and mallow greens. Use as little water as necessary to blend. Mix all the ingredients to the dough and stir well. Use a frosting cone to squeeze dough into long bread like strips onto dehydrator sheets. Breadsticks should be about 3⁄4 inch by 4 inches. Place as many on each sheet as possible. Put in dehydrator at 115 overnight or in the sun for a day. Once dry, these savory breadsticks keep for a long time in a stored container.
Flaxseed Crackers
	Flaxseeds are rich in Omega 3 Fatty Acids. These beneficial acids act as a natural anti-inflammatory in the body. Flaxseeds also provide the body with a gentle lubricating fiber for moving the bowels regularly. Because of the gelatinous nature of flaxseed, they create a fantastic binding quality which makes them a perfect base ingredient for crackers. Soak your flax seeds overnight or approximately 8 hours. The soak water can be used to blend the flaxseeds or it can be set aside to make lotion, shampoo or hair styling gel. The soaking begins the sprouting process of the flaxseeds which increases the availability of the minerals, vitamins and enzymes for our body’s assimilation. In a pinch, it is also possible to soak the seeds a minimum of an hour or two soaked in warm to hot water. If they are soaked longer than overnight place in fridge until they are used. Measure two cups of flax, put in blender and add filtered water to the 4 cup mark. It is approximately a ratio of 1 : 2 (flax to water). Blend until it gets creamy or the motor starts to sound louder like it is starting to get stressed. Stop the machine before it gets any louder. The flax mixture will be mostly ground with some partial to whole seeds left. Empty contents of blender into pot and repeat until all the flaxseeds are used up. From here, add your spices and, if desired, another seed or nut ground in the food processor. Once thoroughly mixed, we dry them on dehydrator trays. Spoon the final mixture onto dehydrator Teflon sheets with 9 circle crackers per tray. Make each cracker 1/4 inch thick and small enough so that they avoid running into one another. Place in the dehydrator at 115 degrees for overnight or about eight hours. Once they are partially dried, you can flip them, take out the Teflon sheets and place the crackers straight on the screens and they will dry in much less time. Feel free to create new kinds of crackers with the ingredients you have on hand. Here are a few of our favorite cracker creations.
	Spicy Flaxseed Crackers 3 lbs. Flaxseed (soaked)Good Water (3 cups for 2 cups flax) 1 large hunk of Ginger 8 Clover of Garlic 3 T Chili Powder 3 T Utah Salt 1 tsp Cayenne Pepper or 1/4 Cup Fresh Local Chili Peppers Once all the flaxseeds are blended in the blender with water, add the spices with just a small amount of water to blend and mix in well.
	Parsley Sunny Flaxseed Crackers 3 lbs. Flaxseed (soaked) 2 lbs. Sunflower Seeds 2 Bunches Parsley 3 T Utah Salt Follow the basic flaxseed recipe for grinding the flaxseeds. Grind sunflower seeds in food processor dry. When they are finely ground, add to the pot of flaxseed mixture Wash 2 bundles of parsley. Put into blender with salt and just enough water to cover the parsley. Blend well. Add to the rest of the pot and mix thoroughly and place on dehydrator sheets to dry.
	Four Season Seed Crackers 1 lb Flaxseeds (soaked) 1lb Sunflower Seeds (soaked) 1lb Sesame Seeds (soaked) 1lb Pumpkin Seeds (soaked) 8 Carrots 4 Cups Wild Lambs Quarter Greens 3 T Thyme 3 T Salt Grind the flaxseeds in the blender with enough good water to break them down. Use the food processor to blend the sunflower and pumpkin seeds into a paste. Food processor the carrots with the thyme and salt and add to the mixture. Add the sesame seeds whole and stir in until well mixed. Form into cracker shapes and dry in dehydrator until crunchy.
	Cashew Curry Flaxseed Crackers This savory recipe was created by Rachel Zovar. The flavors combined in this cracker tantalize the pallet with Indian spices making this a popular cracker creation. 3 lbs of Flaxseeds (soaked) 5 Carrots 5 Cloves Garlic 1 Bunch Green Onion 4 Cups Cashew 4 T Sea Salt 3 T Curry Powder 1 T Chili Powder 1 big piece of Ginger, size of fist After flaxseeds are blended well, place spices and cashews with enough water in the blender and blend until creamy. Thoroughly mix the flaxseeds with spices and dehydrate into cracker shapes.
	Heartbeat Crackers These crackers came to life around Valentine’s Day from the inspiration of our intern from Fort Lewis College, Maria an Alaska native. She used fresh beets to provide color, passion, and a grounded sense of unconditional love to all who indulged in them. Follow the basic cracker instructions. 3lbs Flaxseeds (soaked) 6 Beets 3 T Chili Powder 3 T Sea Salt

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Turtle Lake Refuge is located at the Rocky Mountain Retreat at 848 E. 3rd Avenue in Durango, Colorado 81301.
We can be reached by phone at 970-247-8395, or via e-mail.