Crackers/dehydrator

[kileyc]

hey everyone,
i have tried so many different cracker and bread recipes and everything i make comes out horrible.
can anyone help me out with some good crackers that aren't too dense. And please walk me through the steps once they are in the dehydrator because i can never tell if they are finished or not ready yet.

THANKS!
:)

[snoops]

I have not found a cracker recipe that was any good. Threw out a lot of stuff till I just gave up on trying to find a cracker substitute. Sorry maybe someone else will be more helpful.

[skier2]

I think the key is actually to use as little flax as possible, since it tends to stick to the teeth and nearly everything else. I suggest using vegetable pulps remaining after juicing, as well as corn, blended or processed in a food processor. I reckon on at least 1/2 cup ground flax per 3 cups other ingredients. The ideal cracker texture, though, I fear, may be elusive, no matter the sum of ingredients.

[kileyc]

i have a LOVE for lydia's crackers. i buy them from whole foods all the time. That makes sense about the flax seeds because they over power the taste of the cracker and do not sit well in my stomach, so much acid. So thank you for that idea of the pulp!

[anniez]

Do you have Alissa's book? (If not, you really need it!) I have made a lot of her breads and loved every one. (If you want details, check the Alissa and Annie thread.) I have also made two of the crackers, and both were really good.

Banana Crackers are very different and not real flax-y. Lime Pepper Crackers have lots of fresh veggies and are delicious. Stay tuned to Alissa and Annie because I am ramping up the cracker-making getting ready to do some traveling.

Alissa's directions are very clear, and her recipes are yummy.

Good luck.

Annie

[RawKnitster]

I don't care much for crackers made with vegetable pulp leftover from jucing. No matter how I spice 'em up, they lack flavor and don't get a nice, crispy texture.

My favorite crackers are made with yellow summer squash and walnuts.

1/2 to 1 cup ground flax (measure after grinding)
2 yellow summer squash, peeled and chopped (about 2 to 2 1/2 cups)
1 to 1 1/2 cups walnuts, soaked overnight, rinsed and drained
2 - 4 Tablespoons olive oil
1-2 teaspoons sea salt


Optional additions: minced onion, 1-2 Tablespoons nutritional yeast and/or agave, pepper.

Optional flavoring: Any spices or herbs you like that you know will combine well, like cumin and chili powder, or basil and oregano, or.... ?

Grind flax and put in a large bowl. Process remaining ingredients in food processor until smooth. Add to flax, stir by hand until combined. Spread evenly on teflex sheets, 1/8 to 1/4 inch thick. Dehydrate at 115 degrees for 4-8 hours (depending on thickness). Score into squares (with a dull knife so you don't cut the teflex sheets). Flip onto mesh screens and continue dehydrating for 24 hours.

I've substituted grated butternut squash and maple syrup for the yellow summer squash and agave, turned out really well. I would like to try substituting red or yellow bell pepper.

I always spread out the batter as thin as possible, about 1/8 inch. More like a chip than a cracker. Try some (different pieces) at various thickness to see what your preference is.

[RawKnitster]

This post by rawererin titled Raw Cheeze It's is an excellent cracker. Everyone I have fed this cracker to, loves it. :)

http://www.rawfoodtalk.com/showthread.php?t=39748

[RawKnitster]

This more recent post by poleidopy is less like a cracker and even more like Cheese-Its.

http://www.rawfoodtalk.com/showthread.php?t=57985