We made these raw crackers in this week’s Cooking for Health Class, and they are delicious! Serve them with a dip, hummus, or eat them plain. You will enjoy the pizza flavor which can be enhanced by adding garlic or red pepper flakes if you like your pizza spicy. The recipe makes two full trays of crackers. The photo shows how many crackers you will get from one recipe (of course that depends on how big you make them, too). Easy to make ahead so take some to the next party — enough for yourself and to share!
2 cups ground flaxseed
2/3 cup whole flaxseed
2 large skinned plum tomatoes
2 Tbs. Italian Seasoning
1 tsp. pink Himalayan salt
2 Tbs. nutritional yeast
1 1/3 cups whole raw sunflower seeds
1/2 cup sesame seeds
2 cups water (add up to 1/2 cup more, a little at a time, if needed)
Optional additions: garlic powder, red pepper flakes, onion powder, chopped fresh basil
Nothing needs to be soaked. Simply mix all ingredients in a large bowl and stir well.
Spread 1/2 batter on each of two dehydrator trays covered with teflex sheets or parchment paper. Use the back of a spoon to spread batter evenly about 1/4 inch, thick keeping batter as square as possible. (If you have a round dehydrator you could drop batter by spoon and spread into individual rounds).
Dehydrate at 115 degrees for about 2 hours. They should be starting to harden. At this point, take a sharp knife and score the crackers (don’t cut all the way through) into squares or triangles as big as you want them to be. (If you score the crackers now they will be easier to break apart when finished).
Lower temperature and dehydrate at 105 degrees for 6 – 8 hours, until crackers are firm enough to move (go to work, go to school, go to bed). Remove teflex sheet (some of the crackers may separate along scored lines…that’s okay), and continue to dehydrate at 105 degrees on mesh dehydrator tray until crackers are completely dry and crisp.
Separate crackers along scored lines.
These can be stored in an air-tight jar in your pantry for weeks…but they won’t last that long!
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