By Chef: Gena Hemshaw
Posted: August 21, 2014
If you’re looking to make a successful batch of raw crackers it’s always best to follow a tried and true recipe. Even the best of us have created crackers a time or two that have gone straight to the compost bin. Try this one by Choosing Raw; it’s fool proof! She’s created a Pretty In Pink flax, chia and pumpkin seed cracker and bulked it up with some leftover veggie pulp (use beet for that pretty pink hue!), added some tasty herbs, a dash of salt, a splash of water and that’s it. Easy to follow, nutritious, and delicious!
Yield: 30 crackers
- 2 full cups of beet and other veggie juice pulp
- 1/3 cup flax or chia seed, ground
- 1/4 cup pumpkin seeds
- 1/2 tsp sea salt (add more if you’d like to)
- 2 tsp dried parsley OR an herb mix you like: parsley, thyme, rosemary, etc.
- 1 scant cup water
1) Add chia and/or flax to the pumpkin seeds and grind in your food processor (fitted with the “S” blade) till powdery.
2) Add pulp, sea salt, parsley. Run the processor and drizzle in your water, stopping to scrape sides now and then, till you have a pasty but spreadable mixture. Use your judgment: if your pulp was very “wet,” you may not need a whole cup of liquid.
3) Spread onto Teflex lined dehydrator sheets and score into cracker shapes. Dehydrate at 115 degrees for 8 hours (or overnight), flip, and continue dehydrating till crispy. Enjoy!