View Full Version : Flaxless Cracker Recipes
10-20-2004, 12:51 PM
I have discovered that I don't care too much for the taste of flax. I've tried both brown and golden and I'll only eat the crackers if they have lots of stuff on them. Has anyone had luck with flaxless crackers? Or significantly reducing the amount of flax in a recipe? I'm wondering how little I could put in with it still holding together.
10-20-2004, 02:48 PM
I got this from another website - they tasted like kinda cheesy to me. Nutritional yeast is not always raw - so that is up to you.
"Bell Pepper Crackers
1 whole bell pepper (not green)
1/4-1/3 C cashews
salt to taste
1 slice of jalopeno
1-2 TBS of nutritional yeast flakes (opt)
blend all ingred till smooth. pour onto a teflex and dehydrate over night, flip over onto the mesh sheet and dehydrate until done (not moist and a bit crispy).
we use these like bread, or a tortilla. if made thick enough, it can be be a scooper!
This is a response that was provided to someone who did not have pine nuts
I just made these yesterday. I used 1 whole bell pepper with about 1/4 to 1/3 c cashews and a pinch or two of salt. The I did another batch using the same amount of pine nuts instead of the cashews. Both batches tasted great and cheesy, and I guess I'd call it closest to cheddar. The pine nuts just added a, well, pinier taste. Spikier, if that makes any sense. Suffice to say both batches have already been well consumed!
I didn't use any tumeric since I had red bell peppers and I already dug the color
10-20-2004, 03:54 PM
Those bell pepper crackers are GOOD! I, too, haven't adapted to the flax crackers (except the banana flax crackers I love so much) and when sweetlips shared this recipe with me, it was much better than any flax ones I had tried before.
10-22-2004, 12:42 PM
Ooooh, I'll have to try these! I love nut. yeast and have no intention of giving it up--I think it is a healthy living food, even if it's not raw. I also like it for the B12. I'll have to try the banana flax ones too. I think part of the problem might be putting garlic in the crackers. I just don't do well with raw garlic and the powdered tastes weird.
10-22-2004, 01:00 PM
Thanks Sweet lips sounds good! Sigh so many recipes so little time. :D
10-22-2004, 07:27 PM
I made up a batch of the Capsicum Crakers last night and i have eaten most of it straight out of the dehydator this morning, they are lovely.
10-24-2004, 08:37 AM
Oooooh these sounds YUMMY! how thick should they be before drying them?
11-11-2004, 11:11 AM
I made the red pepper crackers, but they didn't turn out the way I thought they would. Flavor was great--reminds me exactly of the uncheeses I used to make! I'm thinking that maybe I didn't blend it smooth enough? My crackers came out slightly lumpy and very cracked/lacy. They were also sort of fruit leather softness. Maybe too high humidity right now? Or maybe I didn't spread it thick enough?
Any ideas from people who make these alot? They have a lot of promise!
11-11-2004, 11:18 AM
For the lumpiness, I'd say it was probably due to not blending enough
The cracked/lacy-ness, I'd say maybe not thick enough
The fruit leather softness, didn't dry long enough. No time was specified (I don't think) so you kinda have to allow them to dry as long as it takes till their nice and crispy/crunchy. Even turning them onto the the try and off the sheet when they're firm enough. Mine were nice and crispy but they dried a long time.
Try 'em again one day!
11-11-2004, 04:25 PM
I had raw taco chips at Ecopolitan last night...they were AMAZING! They had some flax seed in them but they weren't predominantly flax seed. But...just a thought for those experimenting (add taco seasoning). They were incredible with guacamole.
01-13-2005, 01:42 PM
Success!!! I made the Sprouted Grain Crisps from Cherie Soria's Angel Foods book and they are incredible! Light, crispy and crunchy without the raw-grain floury taste or weird (to me) flax texture of some other raw crackers. You'd never think someone could get so happy over a dang cracker, but I about danced around my kitchen when I ate one! Between this and her Herbed Cheese Spread recipe, the book is worth getting!
07-24-2005, 08:10 AM
Hi......wondering if anyone has come up with addtional flaxless cracker recipes since Olive first posted this in January. I too am not a huge fan of flax.
07-24-2005, 08:24 PM
I don't like the taste of flax alone either, but if you grind it finely, and only add a reasonable amount, it will help to hold the cracker together. The resulting taste will be mostly from other ingredients. You can also mask the taste of flax with a strong spice flavor.
07-27-2005, 10:00 PM
07-28-2005, 03:47 PM
Olive, I love the bell pepper crackers as well, but if I want a cracker that looks and tastes like a saltine, I make the onion bread recipe that has been posted on this forum and just omit the Nama Shoyu and add a teaspoon or Celtic sea salt instead. Sprinkle sunflower seeks on top and dehydrate until crispy. Depending on the weather this may take 2 days at 105 degrees. I flip them over onto a mesh screen half-way to finishing drying. They are white and buttery tasting and keep a very long time in a plastic bag in the refrigerator. Even though they are made with onions, for some reason mine don't have a strong onion taste and I even eat them with raw almond butter. Wish I had a picture to post. I have a digital camera but haven't figured out yet how to post pictures. The crackers are really pretty.
07-28-2005, 06:56 PM
OliveOyl........sounds yummy, but does the onion bread use flax?
08-01-2005, 04:29 PM
Yes. It does contain flax seeds. But I can't taste them in the onion bread recipe. And since they are ground up and with the onions they are disguised. I have made flax crackers where the taste of flax is very strong. But with these, leaving ou the Nama Shoyu, I can't taste the flax at all. That is what I was intending to say.
08-01-2005, 05:46 PM
Thanks for clarifying, OliveOyl. I appreciate it.
08-02-2005, 03:26 PM
I just made the Rye Crackers from the www.living-foods.com site. Here's the recipe:
1 C sprouted wheat (I used soft wheat berries)
1 C sprouted rye
Braggs Aminos (to taste)
honey or dates (to taste)
1 T caraway seeds
onions chopped fine (as desired)
Sprout wheat and rye for 1 day. Process wheat, rye and dates through a champion juicer (can also use a food processor)(I tried both & they turned out better in the champion juicer). Mix in Braggs, onions, caraway seeds and honey (if dates were not used) to taste and mix well. Spread mixture as thin as possible on your dehydrator trays with a teflex sheet on top. Dehydrate at 105 degees for 5-6 hours and then flip the mixture and remove the teflex sheet. Continue dehydrating until desired consistancy.
You could add garlic, onions, carrot juice, taco seasoning, Italian seasoning, chili powder, cumin in any combination. Be creative and make up your own recipe.
I also made the Sunny Pate from Alissa's book to go with them! They were a hit at the Raw Foods group last night!
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