Homemade Soaked Crackers

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Homemade Crackers

3 1/2 cups of whole grain flour (I used 1 cups of whole wheat flour, 2 1/2 cups of quinoa flour for a lighter cracker)
1/4 cup of melted coconut oil
1 cup of water with two tablespoons vinegar (or you could use buttermilk)

Gently mix together the above ingredients, until combined. I used a fork at first, and then kneaded the dough gently in the bowl until it just came together into a ball. Cover and leave out overnight on the counter. The next morning, flatten your ball out on the counter, using a little white flour, if needed to prevent sticking.

Sprinkle over the top:1 teaspoon of sea salt
1 1/2 teaspoon of baking powder

Fold in half and knead gently until salt and baking powder are evenly mixed in (if this intimidates you, you can mix these two ingredients in with the flour the night before. The salt will inhibit some of the soaking process, however. You are now ready to roll it out!

Preheat your oven to 425 degrees, and lightly flour your surface. I liked to roll out a quarter of the dough at a time, for more control. I rolled them to about 1/8 on an inch to make firmer, crisper crackers to serve with spreads and cheese. For baby Micah, I rolled them to about 1/4 of an inch, and this produced a lighter, more crumbly cracker that was very easy for her to eat. Cut into desired size with a sharp knife and gently lay out on a greased baking sheet and prick with a fork.

Bake for about 1o minutes and check. They will be done when they are browning slightly around the edges. Cool on cooling sheets and enjoy!

Next time I will make them Gluten Free... 

Zucchini Crackers

Zucchini Crackers

I like these crackers more than I liked the Carrot Crackers. I only had 1 cup Walnuts the recipe called for 2 cups. I substituted the 2nd cup with Almonds. It was a huge risk but I love how the crackers turned out.

Makes 24 crackers

This was my second attempt and what a success!!! These are delicious.

The Ingredients:

1/2 cup golden flax seeds
3/4 cup purified water
1 med. zucchini, cubed (approx. 2 cups)
1 cup raw walnuts, germinated

1 cup raw almonds, rough chopped in food processor
2 tbs nutritional yeast (opt)

The Directions:

PLEASE read the directions carefully.

Grind the flax seeds in a spice or coffee grinder, and then transfer them to a bowl. Add the water and soak for about 1 hour, or until all the water is absorbed, stirring occasionally. Set aside.

Preheat oven to 175 degrees or lowest temperature. Or if you have a dehydrator set at 115 degrees.

Put the zucchini in a food processor and pulse until it is chopped into very small, uniform pieces, but not to the point of being mush. You want to retain some texture. Add the zucchini to the bowl containing the flax seeds. Put the walnuts in the food processor and pulse until they are finely ground, but again, not mushy or pastelike. Add the walnuts to the bowl with the flax seeds and zucchini and combine well (you may need to use you hands.) Do the same with the Almonds.

Once you have thoroughly mixed the ingredients, spread them out evenly on one or two cookie sheets trays lines with Parchment sheets and dehydrate at 175 degrees F for about 6 hours. When the tops feel dry to the touch, flip the cracker sheets over on the dehydrator screens and remove the parchment sheet. Continue to dehydrate for another 3 hours. Then cut the crackers into the desired size and shape.

If you are using a dehydrator Place them back in the dehydrator for another 11 hours, or until crisp.

Serve with hummus, raw cheese, and guacamole; or with your favorite soup.

* Time will vary depending on location and mixture. Mine cooked about 5 hours and then I rotated the cookie sheet and took off the parchment paper for an additional 2 hours.

** To test the crackers - TASTE them. You want them to be dry like crackers. If there is any moisture in them keep cooking them. You will know when they are done.

***The batch I made the other day only last one day!!! Everyone enjoyed them!

Carrot Crackers

We have a 2 year old in the house. We are lucky because he LOVES him some vegetables and I really do not need to "hide" vegetables in other foods. There are times where he wants crackers or bread or something that I do not necessarily want him to consume a lot of - so I will make him something homemade.

Several months a go I ran across a Zucchini Cracker recipe in one of my RAW cookbooks and thought they sounded delicious. Yesterday, I had some spare time and wanted to try to make some crackers. I found a recipe for Carrot Crackers and knew that my son would LOVE them. I had all the ingredients on hand and I am really impressed on how the crackers turned out. I have still not made the Zucchini crackers but they are on my list to try.

Raw flax seed crackers are a popular snack for those on raw food diet. Even if you're just looking to include more flax seed in your diet or more raw foods, try this dehydrated flax seed cracker recipe for a satisfying crunch. Flax seed crackers are great with raw salsa, raw guacamole or raw hummus (pictured). I like to add garlic salt to my flax crackers, but this may not be suitable for those on a 100% raw food diet.

The Ingredients:

3 clove garlic
2 tablespoon ground flax seed meal
½ cup almonds
salt and pepper
5 small organic carrots

The Directions:

ground almonds to make flower. put in food processor with carrots, garlic, flax seeds meal and salt and pepper to taste. process to mix.

make flat crackers and place on dehydrator sheets. dehydrate at 105 F for 10-12 hr. flip the crackers after 6 hr and continue dehydrating.

-OR-

I made mine in the over. I cooked the crackers on 170 degrees for 4 1/2 hours.

***Depending on your oven and where you live you may need to add more cooking time.
enjoy!