View Full Version : Your Best Cracker Recipe Please!!
03-09-2011, 02:53 PM
Okay here is the deal, my husband LOVES to go to this Mexican Resturant called On The Border, I have to admit I love their guacomle that they make at the table, I only eat it on there salads, but I want to take raw chips/crackers with me. So I am looking for your favorite recipe!!
03-09-2011, 06:20 PM
This is an awesome corn chip. I use frozen organic corn. (Make sure you thaw it first!!)
Hot-n-spicy tortilla chips
3 cups raw corn
1 medium red pepper,chopped
1/2 small yellow onion, chopped
Chop in a food processor, then add:
1/2 cup hemp seed
2 Tbl lime juice
2 habanero peppers, minced and seeded (or only 1 for less heat)
1 tsp chili powder
2 tsp cumin
2 tsp sea salt
Mix in food processor, then add
3/4 cup flaxseed, finely ground. (about 1 cup ground)
Mix until well blended.
Using a spatula, spread the dough onto teflex lined dehydrator sheets. I spread pretty thin and score into a narrow long shape (like a frito size) -- but score in any shape you want. Dehydrate for about 8 hours. Flip, remove teflex, continue to dehydrate until dry and crisp. Could be another entire day -- depends on how thick and your dehydrator temp. I dry at about 95-100.
I've had non raw folks ask for the recipe -- they are really good.
03-09-2011, 06:25 PM
Thank you so much! I will give it a try. They sound delicious especially with the fresh guaco (I am not sure how to spell it). I also wish I could make the guac as good as this resturant did. I watched them do it, they just took 2 avacodo's, onion, tomatoes, and I think that is it. And it is so darn good!:drool:
03-09-2011, 08:27 PM
Alissa's corn tortillas are very good with Mexican and her chili too!
03-09-2011, 08:48 PM
The Best Tortillia and Corn Chip Recipie Ever
Hi, I wanted to keep this recipie for a raw book that I plan on publishing, but I have gotten so many requests for it, I am now making it available for your dining pleasure.
3 1/2 cups of young coconut flesh
4 cups of corn, fresh or frozen
1/4 cup of agave nectar
dash of Pink Himmalyian salt
1 red onion minced fine in the food processor
1/8 cup of onion powder or to taste
1/8 cup of garlic powder or to taste
Optional 2 Tablespoons of nutrutional yeast. Adds a nice flavor and color.
1-2 cups H2O
Blend the young coconut flesh and frozen corn until mushy and smooth. Gradually add the water and blend until smooth and to make it a thin consistency that is spreadable without many lumps. I add agave nectar to bring out and intensify the corn flavor. Add salt to taste to resemble either tortillias (a lesser amount) (or corn chips, increase the amount slightly) Add the rest of the ingredients except onion. Fold in onion last. Spread thinly on the teflex sheets. Dehydrate about 4 hours or until you can peel and flip the tortillias over. Then dehydrate just a bit longer. Until dry, but not stiff. Makes 5 trays. Cut into wraps or round totillia strips. Serve with raw taco filling, guacamole, salsa, and raw spanish rice.
These keep very well and remain flexable stored in the refrigerator. I have had mine several months and they still taste fresh.
To make corn chips, add a little bit more salt and let it dry out a little bit longer until crisp. Break up into pieces and serve with salsa and guacamole. The chips keep well in tupperware and if become soft, can be made crisp again by placing in the dehydrator for about an hour or so.
The flavor can be varied by adding chipolte seasoning or cayenne. If you want BBQ chips add into the mix while blending BBQ seasonings.
I took this to a pot luck and everybody was shocked by how delicious, crisp, and the intense corn flavor in the chips.
03-10-2011, 06:24 PM
thank you for sharing your recipe! I will give it a try. It sounds very yummy! :drool:
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