In my real raw vegan life, I eat these crackers every day. They are a staple, a basic – a VIP in the raw food pantry. You can do flavor variations easily by adding onions, olives, cilantro, shredded carrot or other spices. I’m attaching my personal favorite variation here. There are several steps to making these crackers, but after you’ve done it three times, it’s auto pilot. After 10 years as a raw fooder eating these things every day, I’ve done it a few times, so it’s no problem.
Wink.
CHICORY & SUN DRIED TOMATO FLAX CRACKERS
All ingredients are organic and raw, except for the chicory. Roasted chicory gives a nice, dark flavor to the crackers, which I really like. The dulse and spirulina don’t add much flavor, but they add a massive amount of nutrition – I’m always trying to work more sea weeds and greens in when possible.
Strain soaked chicory water off, saving the water and composting the chicory. Combine chicory water, soaked tomatoes, tomato water, lemon juice, dulse, spirulina and salt into blender and blend on high until smooth. Set aside.
In gigantic bowl, mix seeds thoroughly. Next, stir in blended mixture.
Now is the art of soaking: pour in additional water, if needed, until there is about one inch of clear water covering the top of your mixture. Now stir it all together and allow to soak for 1/2 hour. Check back to see if your seeds want more water. Flax and chia especially, will soak up the water and become slightly gelatinous (not glutenous), which is the reason your crackers stick together when dehydrated. If you desire a thick cracker – more like a crust – then stop when the soaked mixture is thick and scoopable. If you would like a thinner end cracker, add another inch of water on top of your soaked mixture and then stir it in, again, allowing to soak for at least 1/2 an hour. My favorite thickness of cracker requires a batter that is runny like honey when scooped.
Spread soaked mixture about a 1/4 inch thick on dehydrator sheets and dehydrate at 110 degrees for 18 – 24 hours or until 85% of the moisture is gone and you have a nice, crisp, snappable flax cracker. This recipe makes a LOT, so store access in air tight container or in paper bags in the fridge.
