The Complete Book of Raw Food (54 page)

B
Y
J
AMETH AND
K
IM
S
HERIDAN

A
DVANCED PREP
:
5 to 7 hours for soaking; 24 hours for dehydrating

I
MMEDIATE PREP
:
15 min
S
ERVES
6
S
PECIAL
E
QUIPMENT
Dehydrator

1 cup flax seeds, soaked in purified water for 5 to 7 hours

1 ¼ to 1 ½ cups purified water

Mix the flax slurry with the additional water.

Spoon the soaked flax seeds and water mixture onto dehydrator trays, spreading it to a uniform ⅛- to ¼-inch thickness.

Using a butter knife, slice lines through the flax mixture for the cracker shapes you choose (such as squares). Dehydrate at 110°F for about 24 hours or until crispy. At “half time,” turn the dehydrator trays around 180° to ensure full dehydration. Peel off the trays and enjoy!

Variation 1:
Mix 2 tablespoons Bragg Liquid Aminos and 2 teaspoons Italian seasoning with the flaxseed mixture before dehydrating for savory “pizza” flavored crackers.

Variation 2:
Blend 4 to 5 cloves garlic with the purified water before soaking the flax seeds in it. After soaking the flaxseed for 5 to 7 hours, add ⅜ cup celery juice and 3 tablespoons fresh lemon juice to the mixture. Mix thoroughly and dehydrate for delicious crispy crackers.

Contributor’s note:
Keep in mind that dehydration time is slightly longer for crackers with seasonings.

Corn Tortillas

B
Y
S
HAZZIE

A
DVANCED PREP
:
8 to 12 hours for dehydrating
I
MMEDIATE PREP
:
25 min

Y
IELDS
20 to 40 tortillas
S
PECIAL
E
QUIPMENT
Food processor, dehydrator

4 cobs sweet corn kernels, cut from cobs

1 clove garlic, crushed

1 red onion

1 bunch coriander

1 tablespoon flaxseed, ground fine

Combine all the ingredients in the food processor and grind until everything is broken down. Continue blending until mixture becomes doughy. If the mixture remains crumbly, add a tomato or two.

Spread the mixture onto Teflex sheets in your dehydrator, and flatten the dough
to about ¼-inch thick (it will get much flatter as it dries). Score the tortillas where you want to snap them, and dehydrate at 115°F for 4 hours.

Turn over the tortillas at least once during dehydration, and remove the dehydrator sheets. Dehydrate until crisp.

Contributor’s note:
These are great with soups and salads. They’re also a lovely snack on their own.

Flax and Corn Crackers

B
Y
S
HAZZIE

A
DVANCED PREP
:
6 to 12 hours for dehydrating
I
MMEDIATE PREP
:
30 min

Y
IELDS
20 to 40 crackers
S
PECIAL
E
QUIPMENT
Food processor, dehydrator

2 cobs sweet corn, de-cobbed

1 clove garlic, crushed

2 cups flax seeds, ground

4 teaspoons sesame oil

Combine all the ingredients in a food processor and blend until the mixture is fluffy. Spoon out the mixture onto dehydrating trays, and flatten to about ½-inch thick (it will get much flatter as it dries). Dehydrate at 115°F for 6 to 12 hours, depending on thickness of crackers.

Variation:
Add ingredients such as chopped herbs (chives are really good), sea salt, chopped tomatoes, peppers, chili, onion, mushroom or mustard powder to the mixture. Try dividing the mixture into different bowls and adding different flavors to each one.

“Pizza” Crackers

B
Y
J
ULIE
R
ODWELL

A
DVANCED PREP
:
3 to 5 days for sprouts and soaking + 28 hours for dehydrating

I
MMEDIATE PREP
:
1 hour
Y
IELDS
6 to 7 dehydrator trays full

S
PECIAL
E
QUIPMENT
Coffee grinder, Champion juicer, dehydrator

2 to 3 dried or fresh cayenne or dried Thai devil peppers

½ cup or more fresh or dried desert sage, rosemary, tarragon, parsley, or other herbs

4 cups chickpeas (garbanzos), soaked overnight and sprouted for 3 to 5 days (they will triple in volume)

2 cups flaxseed or 1 cup flaxseed mixed with 1 cup sesame seeds, soaked for 8 hours but not drained

4 stalks celery, chopped (to reduce strings) (optional)

4 to 5 large red bell peppers, chopped

1 red onion, chopped

2 pounds tomatoes, chopped (cherry tomatoes are best)

3 to 8 cloves garlic

½ to 1 teaspoon sea salt (not optional to most tastes)

other bland raw green veggies, such as broccoli stalks or zucchini (avoid additional onions, scallions, leeks, and the like, as the blend will be too strong)

Grind the dried hot peppers and the sage or other dried herbs in a coffee grinder until powdered (this isn’t essential but prevents nasty surprise mouthfuls).

Run the chickpeas (garbanzos), flax, celery, bell peppers, onion, tomatoes, garlic, and ground hot peppers and herbs through a Champion juicer using the blank plate. Blend all ingredients well. Spread the mixture onto Teflex sheets, making sure it is at least ¼-inch thick all over. The dough should fill 6 to 7 sheets. Dehydrate at 105°F for 3 to 4 hours.

Turn over the crackers, and score them into squares with a knife, spatula, or cracker cutter. Dehydrate another 24 hours or more, to desired crispness. Store the crackers in an airtight container.

Hint:
Using a wire coil eggbeater to mix the batter will help remove any celery “strings,” as does chopping the celery finely.

Contributor’s note:
This is a crunchy cracker that was derived from the Boutenkos’ “Everybody’s Favorite Cracker” recipe. They are very popular and Julie has people begging her to make them commercially.

Raw Tortillas