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    You are in: Home / Recipes / Igor's Crackers (Raw Foods) Recipe
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    Igor's Crackers (Raw Foods)

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 10 mins

    10 mins

    24 hrs

    mliss29's Note:

    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!

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    Ingredients:

    Yield:

    crackers

    Units: US | Metric

    Directions:

    1. 1
      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.).
    2. 2
      Put that into a large bowl and put the rest of the ingredients into the blender and blend.
    3. 3
      Mix all ingredients in the big bowl.
    4. 4
      Cover dough with a towel and let sit in a warm area overnight to ferment slightly.
    5. 5
      Use a spatula to spread dough onto non-stick dehydrating sheets and divide it into squares.
    6. 6
      Dehydrate until just dry if you want it to be bread-like. Dehydrate longer for crispy crackers that will keep for a couple months.

    Ratings & Reviews:

    • on January 13, 2009

      45

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 11, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 10, 2009

      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 (150°). After 8 hours, it was like fruit leather, so I baked it at 350° 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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Igor's Crackers (Raw Foods)

    Serving Size: 1 (1177 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 77.2
     
    Calories from Fat 51
    66%
    Total Fat 5.7 g
    8%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 14.2 mg
    0%
    Total Carbohydrate 5.0 g
    1%
    Dietary Fiber 4.0 g
    16%
    Sugars 0.7 g
    2%
    Protein 2.6 g
    5%

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