I need a cracker recipe

[christinajade]

I'm in search of a nice basic but yummy cracker recipe. Maybe something I can dip some raw hummus in just eat by themselves. Anyone have an really yummy recipes they want to share? :)

[DebB]

This is my favorite cracker recipe. It doesn't taste 'flaxy' like other flax crackers I've made. And it's sooo pretty! It tastes great on its own too.

This recipe was on The Sunny Raw Kitchen blogspot where she had permission from the author to post it.

Rainbow Vegetable Flax Seed Crackers
By Diana Stoevelaar of www.AwesomeRawsome.com

Makes 4 Dehydrator trays

5 Cups of purified water
4 Cups golden flax seed presoaked
3 medium tomatoes, coarsely chopped
2/3 cup of purple cabbage
1 red pepper, coarsely chopped
4 small Carrots or 1 orange pepper, coarsely chopped
1 yellow pepper, coarsely chopped
4 Ribs celery, coarsely chopped
½ Cup minced parsley, cilantro, or spinach
¼ white onion
2 Cloves of garlic, minced
¼ Cup Lemon Juice
2 Tsp. basil
2 Tsp. oregano
1 Tsp. thyme
1 Tsp. poultry seasoning
2 Tsp. sea salt


1. Presoak flax seeds in 5 cups of water for at least 1 hour or overnight. Place in a large mixing bowl.

2. Puree fresh tomatoes, lemon juice, garlic and seasonings in the food processor. Add to the flax mixture.

3. Process all the vegetables individually in the food processor until finely chopped but not pureed. Add to the flax mixture.

4. Stir the flax mixture until well combined.

5. Using about 3 1/4 cups of the mixture and an offset spatula, spread the mixture about ¼” thick onto Teflex sheets on the dehydrating trays. Score into squares or triangl es with a plastic utensil so as not to damage the Teflex sheet.

6. Dehydrate for at least 12 hours. The crackers easily separate from the Teflex sheets without stickiness, usually after 12 hours. Remove the dehydrator tray. Flip the crackers by placing a mesh and another tray on top of the crackers. Hold both sides of the sandwiched trays and flip them towards you so the top tray is now at the bottom. Remove the new top tray and the mesh. Now peel off the Teflex sheet from the crackers, which are now facing downward. Return the crackers to the dehydrator for approximately an additional 4 hours until completely dry.

7. Let cool before storing by leaving them on the dehydrator trays outside of the dehydrator or inside of the dehydrator with the door open.

8. Store crackers in an airtight container in a cool dark cupboard, fridge or freezer.

Enjoy them with Spicy Almond Cheeze or with a pâté. Crackers are also a wonderful accompaniment to soups and salads.

Variation: Grind 1 cup of the flax seeds and add to the soaked flax when adding the minced vegetables. Soak the remaining 3 cups of flax seeds in the 5 cups of water. The ground flax seeds will absorb the remaining water later.

Carmella's Notes:
~ I filled up closer to 5 trays with the batter, probably due to the size of the veggies I used.

~ Since Diana didn't specify what temperature to use, I dehydrated mine at 110. They were ready in about 18 hours.

~ The crackers' edges curled up on me. I'm wondering if it might have to do with dehydrating them at too high a temp. Hers were so perfect and flat! *scratching her head*

[RawKnitster]

My favorite cracker base:

1 cup ground flax
2 yellow squash, peeled and chopped
1 1/2 cups walnuts, soaked
1/4 cup olive oil
1 teaspoon sea salt

Seasonings of your choice.

Put all ingredients, except flax, in food processor. Process until smooth. Put in bowl and stir in flax by hand. Spread on teflex sheets. Dehydrate at 110-115 degrees for 6-8 hours. Flip onto mesh screens and continue dehydrating to desired crispness.

[christinajade]

Wow, both of these look yummy! I'm going to have to try them both. :D

[DebB]

I'm making these crackers tonight for our Raw Food Meetup on Sunday. I couldn't decide on 1 thing, so I'm making these crackers, Alissa's zucchini hummus with carrot sticks and taking frozen bananas and the Champion for ice cream - ha! (not that I'm excited or anything...) *Ü*

[christinajade]

That reminds me, I really need to get an ice cream maker for my raw ice creams. I heard they make it a whole lot easier and quicker.

[DebB]

I've never made raw ice cream, per se... I just process frozen bananas through my Champion juicer and it comes out like soft serve at Dairy Queen (wink!). We process other frozen fruit too.

But, I've got so much frozen young Thai coconut meat in the freezer, I really should try an ice cream recipe! *Ü*

[christinajade]

I made the yummy cherry chocolate chip ice cream in Matthew Kenney's Everyday Raw recipe book and it was amazing!! However, it was a pain because I had to freeze it first and then put it through my juicer to get that soft yummy ice cream texture. Just an extra step that I would love to avoid. I guess I'm being greedy, its the step of freezing overnight when I want it now!! :D

[DebB]

Well, I made up the Rainbow Veggie Flax Crackers above to take to our Raw Food Meetup today and they turned out so pretty (and tasty!!). Here are some pictures of making them. I actually got 5 full trays and about 1/4 tray on the 6th. *Ü*

[levamssg]

My fav cracker recipe -- I have scores of folks asking me to make these for them. (they are pretty spicy)
1. Put 2 cups flax seed in large bowl (i mix light and dark)

2. Blend
3-1/4 cups water
1 large hunk of onion (1/2 of a large onion works)
1 entire jalapeno pepper (i include seeds)
2-3 cloves garlic
3 Tbl - 1/4 cup Nama Shoyu

When well blended, pour mixture over flax seeds in bowl. There will be some foam, just pour it all in. Stir well. Cover and wait about 6-8 hours (or overnight).

Then stir the mixture really, really, really well, so it is consistent throughout. Drop by spoonfulls onto teflex sheets - leave space between because they spread out. (I use a large spoon and have 9 per sheet)

Dehydrate for one day, flip them over and remove sheet, dehydrate one more day or until dry and crispy. These crackers are a nice round shape .. and quite spicy. You can reduce the jalapeno pepper and/or garlic for a blander taste.

These crackers are wonderful with Alissa's onion dip:
2 cups cashews
1 cup water
1 tsp salt.
blend

put in bowl and add 1/2-1 cup chopped onion. Stir. yummy

[christinajade]

I think I'm getting overwhelmed with such yummy recipes! ;) Thank you for sharing! Now I've got to try all of them!