Prep 10 mins
Cook 24 hrs
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!
- 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.
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.
Love these very versatile crackers. I make them spicy or a bit sweet using sweet veggies and spices or different veggies and spices. I have to make 1-2 batches a week.
I tagged this in V'gan Swap 7-09. I had this in my to try cookbook, but we don't have a dehydrator and tried "dehydrating" it in a low oven (150Â°). After 8 hours, it was like fruit leather, so I baked it at 350Â° for 15-20 min. Not raw, but I think it would be good with the tomatoes (once they come in). I added some zucchini. I would try replacing some flax seed with flour next time, as I've found (after a couple of recipes) that I'm not fond of the flax seed taste in crackers. Anyways, I think I need to get a dehydrator! Will keep to try again. Thanks!