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!
RAW UNBAKED SUNFLOWER SESAME RAISIN CRACKERS
Make and share this Raw Unbaked Sunflower 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 sunflowers (with any remaining water) and raisins with raisin water and continue until raisins are broken up. Add agave nectar, garlic, and salt, When well blended, add ground sunflower seeds, 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.
Nutrition Facts : Calories 155.6, Fat 11.9, SaturatedFat 1.5, Sodium 196.2, Carbohydrate 9.9, Fiber 2.9, Sugar 3.9, Protein 5.1
CHILE LIME TORTILLA CRACKERS
A great way to use up your over-the-hill tortillas. These crackers can be served with soup or dunked in dip or guacamole.
Provided by Mercy
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Combine the first six ingredients together.
- Lay one or two flour tortillas (depending size of sheet) on a cookie sheet and brush evenly with chili lime mixture.
- Cut each tortilla into wedges.
- Bake for 8 to 10 minutes at 350°F.
- Cool.
- Continue to bake in batches.
Nutrition Facts : Calories 166.1, Fat 18.3, SaturatedFat 2.7, Sodium 145.9, Carbohydrate 1.4, Fiber 0.4, Sugar 0.3, Protein 0.2
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!
PAPADUM (LENTIL CRACKERS)
This is a thin Indian crispy cracker or flat bread. It is typically served as an appetizer to an Indian meal. It can also be eaten as a snack and can be topped with chopped onions, peppers, chutney's or other condiments.
Provided by Ambervim
Categories Breads
Time 1h50m
Yield 15-20 Large crackers
Number Of Ingredients 7
Steps:
- In a large bowl mix the flour, black pepper, cumin and salt.
- Add the water and knead the dough by hand until it is smooth.
- Depending on the flour you may need to add more or less water to reach the desired consistency. It should be wet enough to hold together but not too sticky.
- Divide the dough into 12 to 15 balls and roll out one ball at a time to a very thin round layer about 1/8 inch thick or use your pasta roller. Then place them on a slightly oiled surface oiled or silpat lined cookie sheets.
- Place the papadums in the oven preheated to about 200 F for 60-90 minutes.
- Store in an airtight container until ready to serve.
- Fry in a non-stick skillet in a small amount of oil (I prefer to dry fry them) until they are crispy but do not let them brown.
- Serve warm. They can also be made ahead and then be crisped up in a warm oven before serving.
Nutrition Facts : Calories 0.9, Sodium 77.9, Carbohydrate 0.2, Fiber 0.1
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!
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