Igor's Crackers (Raw Foods)

mliss29's Note:

From Victoria Boutenko's 12 Steps to Raw Foods. I haven't tried it yet and I have to give the library book back. I read in their newsletter that they tossed some crumbs from these crackers outside for the birds and in the spring flax started growing on the spot. Now that's *live* food!

• Total Time: 24 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 24 hrs

Ingredients:

Yield: 25 crackers

• 2 cups flax seeds
• 1 cup water
• 3 large carrots , chopped
• 3 stalks celery , chopped
• 4 medium garlic cloves
• 2 tomatoes (optional)
• 1 teaspoon caraway seed
• 1 teaspoon coriander seed
• 1 teaspoon celtic sea salt (optional)

Directions:

1. Grind the flaxseed in a dry Vita-Mix blender. (Or do the best you can with a more wimpy blender. i.e. the kind I have.).
2. Put that into a large bowl and put the rest of the ingredients into the blender and blend.
3. Mix all ingredients in the big bowl.
4. Cover dough with a towel and let sit in a warm area overnight to ferment slightly.
5. Use a spatula to spread dough onto non-stick dehydrating sheets and divide it into squares.
6. Dehydrate until just dry if you want it to be bread-like. Dehydrate longer for crispy crackers that will keep for a couple months.

Reviews

[ksuter20]

Love these very versatile crackers. I make them spicy or a bit sweet using sweet veggies and spices or different veggies and spices. I have to make 1-2 batches a week.

[WI Cheesehead]

I tagged this in V'gan Swap 7-09. I had this in my to try cookbook, but we don't have a dehydrator and tried "dehydrating" it in a low oven (150°). After 8 hours, it was like fruit leather, so I baked it at 350° for 15-20 min. Not raw, but I think it would be good with the tomatoes (once they come in). I added some zucchini. I would try replacing some flax seed with flour next time, as I've found (after a couple of recipes) that I'm not fond of the flax seed taste in crackers. Anyways, I think I need to get a dehydrator! Will keep to try again. Thanks!

[Chef #1111109]

This is a staple in my raw kitchen. Love them!