Light, Crispy Flaxseed Crackers

[dakinimind]

This is a variation of a recipe from Gabrielle Chavez:

2 cups flax seeds
4 cups of water
1 T olive oil
2 T nutritional yeast
1-2 t sea salt
1-2 cups almond pulp left over from almond milk
1/2 to 1 cup sesame seeds, soaked overnight (black or white)

Soak flax seeds in water until congealed, about 2 hours up to overnight. Soak sesame seeds in enough water to cover overnight. The recipe says to use a food processor fitted with an "S" blade to mix ingredients. I used an Omega juicer fitted with the blank screen to mix the ingredients. The Omega will leave the flax seeds whole, but grind the sesame seeds into a paste. The food processor will grind everything into a finer paste. After the ingredients are throughly mixed, spread dough onto Teflex dehydrator sheets (thinly spread about 1/8 for crispy wafer like crackers) and dehydrate at 135 (Excalibur) for 8 hours, flip cracker dough and dehydrate for another 8 hours.

The recipe actually suggests spreading the dough onto a mesh screen rather than the Teflex sheets. I've used the mesh screens covered in Saran wrap and they've worked well enough. In my opinion, nothing works better than the Teflex sheets for sticky, doughy recipes!

Different spices can be added depending upon your tastes and needs. I used almond pulp with vanilla added from the milk I made. I couldn't taste the vanilla at all!

[MommyB]

I am making these tonight!! Can't wait to try them with some avacodo!!:D

[cara4art]

I made a variant of these, including a couple of left-over orange and yellow bell peppers, and some coarsely-ground pepper and sea salt, along with the flax and sesame seeds. I ground up the flax seeds though. These came out so delicious, thin and crispy too - this is a keeper. I'm eating a couple right now with some massaged kale salad with avocado and lime juice. These would make fab "croutons" for just about any salad. They're also yummy with smashed up avocado, lime juice and salt on top, as well as just about any other yummy spread or pate. Raw rocks! How else can you have such great-tasting food, and still get really healthy and get rid of the extra weight?

[MommyB]

My only concern is the temp that they are "cooked" on... isn't 135 too high for raw? I put them on 118 and I'm hoping they still come out. Let me know what you think.

[Lightspirited1]

My only concern is the temp that they are "cooked" on... isn't 135 too high for raw? I put them on 118 and I'm hoping they still come out. Let me know what you think.


I was thinking the same thing! I see several recipes with a higher temp than 118. I don't quite understand that.

[dakinimind]

I've read a lot of conflicting information about the dehydrator temperatures as well. Gabriel Cousens, M.D. M.D. (H) who owns The Tree of Life Rejuvenation Center in Patagona, AZ and is arguably one of the pioneers in the raw food movement, says to dehydrate as high as 145. He wrote what some consider the bible of raw food called, "Conscious Eating" and it is packed with researched information. He also has a great cookbook called, "Rainbow Green Live-Food Cuisine." Dr Cousens recommends a 145-degree F dehydration
temperature for the first several hours, to prevent the growth of bacteria. He
says that the liquid evaporating from the food lowers the food temperature by 20 to 25 degrees which keeps the enzymes in tact. I decided to take his opinion as the final word, more or less: I set my highest setting for 135.

[spicyfull]

Sounds RAWlicious..........Thanks for Sharing.

[angelia]

ok... I am confused about the temp thing!!!:confused:
Being new to this I've not read as much as you guys (3 1/2 weeks raw!yay) but All my recipe books say 105....

[MommyB]

Dr Cousens recommends a 145-degree F dehydration
temperature for the first several hours, to prevent the growth of bacteria. He
says that the liquid evaporating from the food lowers the food temperature by 20 to 25 degrees which keeps the enzymes in tact. I decided to take his opinion as the final word, more or less: I set my highest setting for 135.

That is really interesting!! I think I will have to check out his book... I love research! I made the crackers and they are wonderful! I'm going to have them with some guac for lunch :p

[Lightspirited1]

I've read a lot of conflicting information about the dehydrator temperatures as well. Gabriel Cousens, M.D. M.D. (H) who owns The Tree of Life Rejuvenation Center in Patagona, AZ and is arguably one of the pioneers in the raw food movement, says to dehydrate as high as 145. He wrote what some consider the bible of raw food called, "Conscious Eating" and it is packed with researched information. He also has a great cookbook called, "Rainbow Green Live-Food Cuisine." Dr Cousens recommends a 145-degree F dehydration
temperature for the first several hours, to prevent the growth of bacteria. He
says that the liquid evaporating from the food lowers the food temperature by 20 to 25 degrees which keeps the enzymes in tact. I decided to take his opinion as the final word, more or less: I set my highest setting for 135.

YES... thanks for the info!

I checked out his (Cousens) book last week from the library and read this too just after I posted about being confused as well.
It makes sense in a way, yet I don't always know what foods would tend to 'sweat' more. That's what you base it on supposedly. Apparently, the Excaliber Company itself did the research.

[Pookietooth]

You have to use the Excalibur according to him, not any cheap dehydrator, because it's temperature controlled. But you all probably knew that anyway.

My question is this: can you make raw crackers with just seeds? My DH is allergic to nuts, especially raw ones.

[dakinimind]

You have to use the Excalibur according to him, not any cheap dehydrator, because it's temperature controlled. But you all probably knew that anyway.

My question is this: can you make raw crackers with just seeds? My DH is allergic to nuts, especially raw ones.

Absolutely! Alissa has a recipe where she takes two cups of flax seeds soaks them in four cups of water for a couple of hours then takes a hunk of ginger and a clove of garlic runs it in a food processor and spreads onto dehydrator sheets

super easy

[Jenifae]

You have to use the Excalibur according to him, not any cheap dehydrator, because it's temperature controlled. But you all probably knew that anyway.

My question is this: can you make raw crackers with just seeds? My DH is allergic to nuts, especially raw ones.

Off Topic..............I always see this "DH" and i don't know what it stands for other then the obvious H = Husband?

Thanks
Jen

[joyfulmama]

d stands for dear.
Pookietooth, I just made flax seed crackers- I didn't soak them at all.. just ran in the food processor and voila dough.. I spread them out not in one sheet but in little crackers.. I was able to get them really thin this way- took a bit longer but it worked. I put the recipe in the recipe section under flax seed crackers.