noncereal chips/crackers/flakes/meal/flour

my homemade breakfast "cereal substitute"
may also be used for chips for dipping

ingredients:

distilled water
seed mix
nongrain mix
chopped nuts
cocoa powder
sweet curry powder
ground fenugreek
lemon juice
baking powder
baking soda
vitamin c powder

equipment:

1 2 qt pyrex bowl with cover
3 wire cooling racks
3 cookie sheet pans
1 workpad: Non-Stick Silicone Countertop Work
	Station with Non-Slip Grip, 16.5-Inch by 24.5-Inch
1 Perforated Baking Sheet, Half Sheet Size
1 perforated silicone baking mat
	( Silpat for Bread ), 11.6 x 16.5-inches
1 rolling pin
1 plastic rolling pizza cutter
  spatulas
  wax paper
  cuisinart
  vitamix with blendtec "wildside+" container
  kitchenaid stand mixer
  microwave oven
  oven

soak:

put into pyrex bowl:
1/2 c chopped nuts
2 c "seed mix"

put into a measuring cup:
1/4 tsp vitamin c powder
1/4 c lemon juice
3/4 c distilled water

add to seed mix
add 2 c distilled water

cover and let soak 2 days

make dough:

blend in cuisinart:
1 c "nongrain mix"
1/4 c cocoa powder
1/4 c homemade "sweet curry powder"
1 Tbsp non-aluminum baking powder
1/4 tsp baking soda

transfer contents of soaking bowl into
blendtec vitamix container
add 1/4 c ground fenugreek
add 1/4 c distilled water to bowl to rinse
into vitamix container

puree

pour & scrape back into soaking bowl

microwave, uncovered, high 8 min

add 1/2 contents of soak to dry mix in cuisinart;
blend;
add rest of soak into cuisinart;
blend

transfer contents of cuisinart into kitchenaid stand mixer bowl;
mix speed 3-4, scraping sides of bowl with
spatula into the mixer hook, until dough is
uniformly mixed: it will not form a ball

empty mixer bowl onto silicone workpad

using the workpad, "knead" the "dough";
roll dough into a "log" and place on a
sheet of wax paper

make dough sheets:

using a spatula, cut a slice from the log;
roll it into a small log on the workpad;
fold the pad in half over the log, flatten,
and roll it into a thin sheet

open the pad, fold the sheet in thirds in
both directions

refold the pad over the dough and roll it
thin into a rectangular shape

using a spatula, cut away the sides, leaving
a uniform rectangle of dough, about the
size of half of a half baking sheet

place the cut-away dough with the log;
place a sheet of wax paper over the dough,
fold the workpad over that, turn over
the workpad, and peel it off the dough,
leaving the dough only on the wax paper

set aside that sheet

take another slice from the log, combine it
with the previously cut-away dough, and
repeat the rolling process, placing each
new sheet on top of the previous one

when the log is finished, roll out the
remaining cut-away dough as best you can,
and transfer to the sheet of wax paper
which held the log, and put on the stack
of sheets

bake:

preheat oven to 475F

prep dough sheets:

place the top sheet from the stack on the
top left corner of the workpad, dough side
down, oriented so that it fills the top
left quadrant, and remove the wax paper;
( save wax paper for reuse next time )
repeat with the next sheet adjacent to it
in the bottom left quadrant of the workpad

prep baking sheet:

place perforated silicone baking mat
over the dough sheets; fold the workpad over
it; turn over the pad; peel the pad off the
dough; adjust the positions of the dough
sheets on the baking mat;
using plastic rolling pizza cutter,
score the dough into a grid pattern for
breaking the final product into convenient
size pieces, e.g., about the size of chex or
"spoon-size" shredded wheat biscuits for
cereal, or larger for chips or crackers;
transfer the silicone baking mat to the
perforated steel baking half sheet

bake ~ 5 min

prepare next 2 dough sheets as above while
baking the current batch

remove from oven and place on cooling rack
on counter; place a cooling rack inverted on
top of sheet, place a cookie sheet pan
inverted on top of that; invert "pan sandwich"
onto counter; place baking sheet back on its
rack; remove silicone baking mat and
prep and bake next batch as above

on subsequent removals, insert cookie sheet pan
holding rack with previously removed batch
back into oven and bake for another 2 min;
and proceed with the preparation of the next
batch using another cookie sheet pan and cooling
rack for the batch just removed;
upon removal of the reinserted batch, place pan
on yet another cooling rack ( or stove burner );
after a few minutes cooling, transfer sheets to
another cookie sheet pan; and position the
emptied pan & rack for the next pass

after all dough sheets have been processed,
break sheets into individual pieces along grid lines,
place half of the pieces on each of 2 cookie sheet pans,
put in oven, and bake 250F 2 hrs

remove pans and place on cooling racks on counter

after cool, place pieces in storage jar.

pieces may be ground to meal or flour.