RAW UNBAKED HONEY RAISIN FLAX CRACKERS
Delicious and crispy, these crackers may entice you to eat too many. But remember, these are flax crackers and will give you that get up and go feeling if enough are eaten. They are great with Renee's raw cream cheese (in Living Cuisine, Renee Loux Underloffler, ISBN=1-58333-171-9).
Provided by jsewards01
Categories Breads
Time P1DT2h
Yield 120 1 1/4, 12 serving(s)
Number Of Ingredients 8
Steps:
- Blend soaked flaxseeds (with any remaining water) on high for several minutes until most of the flaxseeds are broken. Add raisins and raisin water and continue until raisins are broken up. Add honey (or maple syrup), garlic, and salt, When well blended, add ground and whole sesame seeds. Spread mixture fairly thin onto drying sheets. I spread one and a half cups of mixture onto 12" x 18" thin plastic sheets available in cake supplies and a glass table with a lamp on the floor to check the thickness. Thin crackers will be crispy whereas thick crackers will be chewy. Put cracker sheets in dehydrator at 110 degrees (or on cookie sheet in oven at lowest setting and door open). Remove after about 2-4 hours and score crackers for breaking and return. Flip crackers onto screen as soon as they can be handled without breaking (after about 6-12 hours) and return until crisp (another 12-24 hours). If crackers are allowed to stay on plastic sheets too long, they will stick like glue!
RAW FLAX-TOMATO CRACKERS (DEHYDRATED)
I bought a bag of raw crackers at my local health food store and thought, "I can make these" so I gave them a try and I think the finished product was pretty good. At least my DH thought they were.
Provided by Chef Joey Z.
Categories Lunch/Snacks
Time 8h25m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Put all the ingredients except the soaked flax into a food processor.
- Process until well combined.
- Removed the mixture into a bowl and using a small hand mixer on low mix the flax seeds into the tomato mixture. You want the flax seeds in tact.
- Spoon the mixture onto the teflex sheets of your dehydrator and using an off set spatula spread the mixture about 1/8 inch thick to within 1 inch of the edges. You don't want it too thick or thin. Experiment with this part to your likeing. I made it too thin at first and the crackers were very brittle and hard to remove from the teflex sheet. Do this until you use up the mixture.
- Dehydrate for at least 8-12 hours at about 110'F.
- Its very dry where I live so 8 hours was enough. You should flip these over at some point as well and dry for another 8-12 hours if necessary.
- As you make these again and again you can change the herbs for a different taste.
- These would be delicious with a slice of tomato or avocado. You could also crumble them up for a nice topping over a green salad.
- Bon Appetit!
HONEY GARLIC CRACKERS
Gluten free honey garlic crackers, made with home-ground black rice flour. Ideal for smearing with cream cheese or topping with pepper jelly!
Provided by YummySmellsca
Categories Quick Breads
Time 50m
Yield 16 crackers, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, mix together the flours, psyllium, garlic powder, oil, honey and salt.
- Add water slowly, stirring constantly until mixture forms a rough dough.
- Use your hands to form it into a mound, cover and let rest 10 minutes at room temperature.
- Meanwhile, heat the oven to 400F and line a baking sheet with parchment.
- Place the dough mixture onto the parchment and top with a sheet of wax paper.
- Roll out no thicker than ⅛", then use a pizza cutter to score the crackers.
- Bake 15-17 minutes. Turn off the oven and allow to cool inside.
Nutrition Facts : Calories 207, Fat 4, SaturatedFat 0.4, Sodium 46.6, Carbohydrate 40.3, Fiber 1.5, Sugar 6.9, Protein 2.9
ZESTY RANCH CRACKERS
A friend brought these crackers to a company function, everyone loved them. They are so easy to make and they keep very well in an airtight container in the refrigerator.
Provided by Nanny in Alabama
Categories Lunch/Snacks
Time 5m
Yield 110 Crackers
Number Of Ingredients 5
Steps:
- Put the crackers in a container that has a leak proof lid.
- In a small bowl mix Canola Oil, all three packages of Ranch Salad Dressing Mix, and Crushed pepper together.
- Pour the mixture evenly over the crackers. Put the leak proof lid on the container and turn over and over until all crackers are coated.
- Let the crackers set for about one hour to soak up all the oil.
- Place them in a clean container to store.
Nutrition Facts : Calories 30.8, Fat 2.3, SaturatedFat 0.2, Sodium 33.2, Carbohydrate 2.2, Fiber 0.1, Protein 0.3
RAW FLAX CRACKERS
Make and share this Raw Flax Crackers recipe from Food.com.
Provided by Baroque_Pearl
Categories Breads
Time 12h
Yield 16 24 crackers, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Soak flax seeds for 4 to 6 hours in purified water. You will then have a gelatinous mixture, be sure to keep moist and loose for spreading. Add Braggs and lemon juice to taste and mix well. Spread mixture as thin as possible on your dehydrator trays with a teflex sheet on top. Keep your hands wet as this will help on spreading the flax seeds (or use a spatula) Dehydrate at 105 degees for 5-6 hours and then flip the mixture and remove the teflex sheet. Continue dehydrating until the mixture completely dry. Approximately 5-6 hours.
- Optional:.
- You could add garlic, onions, carrot juice, taco seasoning, Italian seasoning, chili powder, cumin in any combination. Be creative and make up your own recipe.
Nutrition Facts : Calories 897.1, Fat 70.8, SaturatedFat 6.2, Sodium 50.4, Carbohydrate 48.5, Fiber 45.9, Sugar 2.6, Protein 30.7
RAW UNBAKED BUCKWHEAT SESAME RAISIN CRACKERS
Make and share this Raw Unbaked Buckwheat Sesame Raisin Crackers recipe from Food.com.
Provided by jsewards01
Categories Lunch/Snacks
Time P1DT2h
Yield 120 crackers, 12 serving(s)
Number Of Ingredients 8
Steps:
- Blend soaked buckwheat groats (with any remaining water) and raisins with raisin water and continue until raisins are broken up. Add maple syrup, garlic, and salt, When well blended, add ground and whole sesame seeds. Spread mixture fairly thin onto drying sheets. I spread one and a half cups of mixture onto 12" x 18" thin plastic sheets available in cake supplies and a glass table with a lamp on the floor to check the thickness. Be careful not to spread too thinly as crackers will disintegrate when flipping them. Put cracker sheets in dehydrator at 110 degrees (or on cookie sheet in oven at lowest setting and door open). Remove after about 2-4 hours and score crackers for breaking and return. Flip crackers onto screen as soon as they can be handled without breaking (after about 6-12 hours) and return until crisp (another 12-24 hours). If crackers are allowed to stay on plastic sheets too long, they will stick like glue!
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