Raw Food Crackers
Raw food is incredibly healthy and nutritious as slow drying or dehydrating ensures the end result is nutrient dense and all the goodness stays in the finished dish. Eating consciously helps you to learn so much about yourself, about your relationship with others and, of course , mother earth. Food becomes a part of you which makes what you choose to eat and your awareness of how you eat an act of self love of self reflection. In the same way that you commit to a daily yoga practice and take responsibility for how you move and treat your body and mind, so to in choosing to eat raw or a plant based diet you are taking a thoughtful path to minimise the harm to sentient beings and live in harmony with our natural environment. We are nature and nature is us.
These recipes come straight from Sayuri’s Raw Food Cafe by Sayuri Tanaka. Sayuris is one of my go to cafes in Ubud Bali, I guess Moksa would be my favourite. Sayuri has several books on raw food and her desserts are phenomenal.
The first one is a favourite as so very, very, easy to make – soak and dry. Flax seeds are particularly interesting as they become gelatinous and slimy once soaked in water. It is this sticky quality that helps bind the crackers. Go wild experiment with different flavours like dried spices and fresh herbs.
The second recipe is fabulous in the summer when the our zucchini plants go mad producing way to many zucchinis. When you have made pickles, chutneys, breads and cakes from the zucchinis this easy recipe becomes a great way to use up lots of zucchini and very satisfying to make your own crackers.
- 3 cups of flax seeds (linseeds) soaked for 8 hours in 6 cups of water
- 1 cup of minced vegetables – I use the pulp from vegetable juicing or grated carrots or zucchinis and I have also tried finely chopped kale, silver beet and spinach
- 1 cup of water
- 1 teaspoon of salt
- 2 tablespoons of fresh herbs or spices – try caraway, rosemary, basil, parsley, coriander, dried cumin, coriander, turmeric, chilli, smoked paprika, nutritional yeast, garlic, onion
- Mix all the ingredients in a bowl including fax seed and soaking water.
- Spread the mixture onto to non-stick or lined with baking paper dehydrator trays.
- Dehydrate105 – 115 Fahrenheit 41- 46 degrees Celsius for several hours then mark the mixture into squares or any shape or size with a knife.
- Continue dehydrating for about 8 hours or until dry on the top. flip over and continue to dehydrate until completely dry.
- Store in an airtight container.
Simple Chia Crackers
This cracker has a lovely soft crunch and is lighter and easier to digest than the flax seed cracker. It can also be used as a simple pizza base for raw pizzas.
- 6 cups of zucchini chopped
- 2 cups of nuts or seeds of your choice soaked
- 1/2 teaspoon of salt
- 1/2 cup of chia seeds
- In a food processor, process nuts, zucchini and salt until they are well incorporated and broken down into pieces. Ensure the mixture is processed evenly so stop processor occasionally and scrape down the sides.
- Add ground chia seeds and process for a few seconds to ensure they are mixed in well.
- Spread onto baking paper lined dehydrator sheets.
- Score with a knife into squares or cracker shapes.
- Dehydrate 105 – 115 Fahrenheit 41- 46 degrees Celsius for around 8 hours until dry on top then flip and continue to dehydrate until dry completely.