Recipe by mliss29
From Victoria Boutenko's 12 Steps to Raw Foods. I haven't tried it yet and I have to give the library book back. I read in their newsletter that they tossed some crumbs from these crackers outside for the birds and in the spring flax started growing on the spot. Now that's *live* food!
Top Review by kokeshi doll
One of the most successful raw recipes I've tried. I added 1/4 of an onion to this mixture, and didn't use the coriander seeds. The flavor of the caraway came through very well. I also used one tomato because that's what I had on hand. An offset spatula was very helpful in spreading the mixture onto the dehydrator sheets. I ended up with 4 sheets of crackers, two a little thinner than the others. I only have two Teflex sheets, and used wax paper for the other two trays. The crackers stuck to the wax paper and it was difficult to peel off, but it eventually came off okay. The Teflex sheets are a must if you're going to be dehydrating this type of recipe. Used a pizza cutter to score into little Wheat Thin sized crackers. Next time I will sprinkle some coarse salt over the crackers before dehydrating.
- 473.18 ml flax seeds
- 236.59 ml water
- 3 large carrots, chopped
- 3 stalk celery, chopped
- 4 medium garlic cloves
- 2 tomatoes (optional)
- 4.92 ml caraway seed
- 4.92 ml coriander seed
- 4.92 ml celtic sea salt (optional)
Directions See How It's Made
- Grind the flaxseed in a dry Vita-Mix blender. (Or do the best you can with a more wimpy blender. i.e. the kind I have.).
- Put that into a large bowl and put the rest of the ingredients into the blender and blend.
- Mix all ingredients in the big bowl.
- Cover dough with a towel and let sit in a warm area overnight to ferment slightly.
- Use a spatula to spread dough onto non-stick dehydrating sheets and divide it into squares.
- Dehydrate until just dry if you want it to be bread-like. Dehydrate longer for crispy crackers that will keep for a couple months.