Cracker Explosion

August 8th, 2009 · Comments

I’ve been so happy to be reunited with my kitchen appliances, and I’ve been taking advantage of them for sure. One machine that has been particularly neglected is my dehydrator. Two days ago I started making up raw cracker recipes, and they haven’t been lasting long!

The first mix I whipped up was a tomato basil flax recipe. Here are the ingredients:

1 cup flax seeds, soaked for 1 hour

Two medium sized tomatoes, roughly chopped

2 small cloves of garlic

1-2 cups basil leaves

Sea salt

Fresh ground black pepper

After draining the excess liquid off the flax seeds, add all the ingredients in the food processor or blender. Pulse until everything has combined together and season with salt and pepper to taste. Spread a thin, even layer of mix onto teflex sheet, making sure that the mixture spreads to the edges. Repeat until all the mixture has been spread onto sheets. Dehydrate for about 5 hours, then remove the teflex sheets by flipping the crackers over onto a mesh sheet. Continue dehydrating for another 4-5 hours, or until completely dry.

These crackers were so delicious coming out of the dehydrator, that they were eaten up within 2 days. They had a lovely crunchy lightness to them that made them so fun to eat! Joe ate his fill with some store bought salsa, and I ate some of mine with a raw pesto mix I made up with pine nuts, basil, garlic, flax seeds and olive oil. Then I put a fresh tomato slice on top. Delicious!

I also ate a lot of these crackers plain; they have a wonderful flavor all on their own! These tomato basil treats are great for quick snacks. With all the fiber, Omega 3’s and antioxidants packed into the flax, this is one snack that you can feel good about eating! Its also a good way to use some of those garden tomatoes that are starting to overflow some of the yards out there!
Yesterday, Joe and I made some amazing corn crackers. Check back soon for that recipe!

Tags: Raw Food · Recipes · vegan