Need help making really light/crispy crackers

[rawererin]

Would blending soaked buckwheat do this, or would I have to leave the hulls whole to get that 'rice crispy' texture?

[kaybee]

dehydrated buckwheat seems to be more "crumbly" rather than "light and crispy" in my opinion..... maybe liquified sprouted quinoa, blended with alot of water and spread real thin....? i dunno

[GlimR]

You don't like flax? I made some yesterday and they are very, very thin and crisp.

[rawererin]

do you eat your flax crackers where they're ground, or whole seeds?

[blaqberry]

For us, left over nut pulp creates a light/crisp cracker. Ground flax gives a smoother texture...non-soaked flax seeds ground dry.

[Bethanie]

Does anyone have a recipe for light crispy crackers?
B.

[rawererin]

For us, left over nut pulp creates a light/crisp cracker. Ground flax gives a smoother texture...non-soaked flax seeds ground dry.

how do I get nut pulp?

[shashibala]

Nut pulp is left over from making nut milk. You grind nuts and water in a blender to make a milk and then strain out the pulp with a nut milk bag or a clean stocking. Then you have nut pulp and nut milk. (I think I saw a demo once on youtube.)

[Veganforlife]

Try this recipe. It is VERY good!

http://www.rawfoodtalk.com/showthread.php?t=19073&highlight=ritz

[GlimR]

The ones I made the other day are so thin and crisp....

2 cups flax seed (whole, brown)
4 cups water
soak overnight

In food processer put :

1 lg. onion
1 tomato
1 red pepper
2 cloves of garlic

puree til minced well and dump in bowl

I do the flax in two batches..put half in FP. add about 1/2 cup water and prcoess for a minute or so till well blended and gooey, repeat with other half and dump in bowl with other ingredients as you go. I then added spices..rosemary, sea salt, black pepper..whatever you like plus

1/2 cup sesame seeds and 1/2 cup chia seeds...stir it all up.

This made 4 teflex sheets full..spread very thin...I wet my hand as I go and spread it paper thin with my hand, wetting and turning the sheet as I go so it fills the whole tray. Dehydrate for 6 hours or so and then flip, leave on till as crisp as you like...mine are always great and very thin and very crisp. Adjust seasonings to suit your tastes.

[rawererin]

The ones I made the other day are so thin and crisp....

2 cups flax seed (whole, brown)
4 cups water
soak overnight

In food processer put :

1 lg. onion
1 tomato
1 red pepper
2 cloves of garlic

puree til minced well and dump in bowl

I do the flax in two batches..put half in FP. add about 1/2 cup water and prcoess for a minute or so till well blended and gooey, repeat with other half and dump in bowl with other ingredients as you go. I then added spices..rosemary, sea salt, black pepper..whatever you like plus

1/2 cup sesame seeds and 1/2 cup chia seeds...stir it all up.

This made 4 teflex sheets full..spread very thin...I wet my hand as I go and spread it paper thin with my hand, wetting and turning the sheet as I go so it fills the whole tray. Dehydrate for 6 hours or so and then flip, leave on till as crisp as you like...mine are always great and very thin and very crisp. Adjust seasonings to suit your tastes.

thank you that helped sooo much!