By Chef: Jenné Claiborne
Posted: May 2, 2012
When made right, raw crackers can satisfy the need for crunch and nutrients, and leave you feeling light and happy instead of thirsty and hungry. Loaded with protein, fiber, phytonutrients, antioxidants, vitamins and minerals raw carrot crackers are where it’s at. The star of these crackers is really the buckwheat. While we typically think of buckwheat as a grain, it is actually a fruit seed. It’s absolutely perfect for those avoiding gluten; and it can be used in porridge, baking, pancakes and raw snacks.
- 10 carrots, peeled and diced
- 1 zucchini, diced
- 1 1/2 cup buckwheat groats, sprouted and rinsed
- 2 Tbsp nutritional yeast
- 2 Tbsp flax seed, ground
- 1 tsp cumin
- 1/2 tsp ground turmeric
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 1/2 tsp Himalayan sea salt
- 2 Tbsp water, if necessary
1. Place carrots and zucchini in the food processor, blend until grainy and nearly pureed. Pour the vegetables into a large bowl.
2. Place the buckwheat in the food processor and blend until pureed. Add all other ingredients and blend.
3. Pour the buckwheat mixture into the veggie bowl and stir to combine. If you have a large food processor, place the mixture back into the food processor to blend; I have a smaller processor so I do this in batches. Add water to the mixture if it is too thick.
4. Once blended, spread the mixture about 1/4 inch thick onto 2 or 3 dehydrator sheets. Dehydrate at 145° for 1 hours, then reduce heat to 112°; at this time you can score the crackers into shapes using a knife or pizza cutter (my favorite). Dehydrate for about 8 hours then flip the crackers onto the mesh dehydrator sheet, the bottom will be facing up. Dehydrate for 8 more hours, or until crispy and dry.