This cracker recipe is one of my staples. We almost always have a batch made, either as thin crispy crackers, or as a thicker more soft “bread like” baked good. It’s the same recipe, but spices ca be adjusted based on what you have in the house. Our freezer is always stocked with nuts and seeds of all types, as well as buckwheat groats which are the foundation of this recipe.
Buckwheat groats are amazing food because they taste like a grain, but are actually GLUTEN and WHEAT FREE! In fact, they are not a grain at all, and are one of the most complete sources of protein. Buckwheat groats contain eight essential amino acids, and can help cleanse the colon. When spouted, buckwheat groats can help alkalize the body. Buckwheat groats are also rich in lecithin, which helps balance cholesterol,and cleanse the lymphatic system. The best part? Buckwheat groats are found in the bulk bins at your local health food store and are super inexpensive and store well! So here’s the recipe:
1 cup buckwheat
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup flaxseeds
3 TBSP Maple Syrup
1 teaspoon Himalayan Salt
1/2 cup diced onion
1/4 cup dill (fresh or freeze dried)
1/2 large red bell pepper, diced
1/4 cup nutritional yeast
1 garlic clove
INSTRUCTIONS:
1. Soak buckwheat„ sunflower seeds and pumpkin seeds in pure water for one hour. Be sure the water covers the top of the seeds. I usually soak all together in one huge bowl.
2. Soak the flaxseeds in 1/2 cup of water for 30 minutes in a separate bowl.
3. Strain all seeds, buckwheat and flax in a fine mesh strainer.
4. Put seeds, buckwheat and flax in food processor with the S blade attachment.
5. Add remaining ingredients and process until well mixed, but don’t over-process or the crackers won’t have any texture.
6. Spread the batter on teflex sheets. If you spread really thin, they will get very crispy and make perfect crackers. If you leave the batter thicker, you will have more of a chewy type “bread”. They are delicious both ways!
7. Dehydrate for 2 hours at 145F, then lower the temperature to 115F and dehydrate for another 12-18 hours.
*The reason we use two different temperatures in many of the raw food dehydrated recipes is because it has been shown that using a higher temperature for the first two hours inhibits mold growth, and does not overheat or kill enzymes in the food because it takes a while for the dehydrator to reach full temperature. Then we turn it down to the appropriate “raw” temperature to preserve the enzymes for the remainder of the dehydration process.
If you do not have a dehydrator, you can absolutely make this delicious and healthy bread and cracker recipe in your oven. I recommend experimenting with times, as they will vary based on your oven’s lowest temperature and the humidity of your location. Put the cracker batter on a parchment lined cookie sheet, and put in the oven on the lowest possible temperature. You can leave the oven door open a crack, propped open with a ball of aluminum foil, to help simulate the dehydrator effect. Of course do not leave the oven door open if you have a gas oven. I recommend you start checking the crackers/bread at about the 45 minute mark and see how they are doing.
Lots of easy, delicious and balanced recipes in our 7 Day Meal Plans:WWW.RAWFOODMEALPLANS.COM
