Although you could use an oven to create the crackers, using a dehydrator can be an option to consider if you’re seeking to become more self-sufficient and want your food items to preserve the highest amount of nutrients, or wish to preserve your food and produce healthier alternatives. It can be used for a long time or for a few days, according to what you’re drying, and not use an enormous amount of energy.
Raw Veggie Crackers ARE very high in fiber, very tasty and chock loaded with nutrients and healthy ingredients, yet they’re delicious and satisfying.
You can make sweet versions using the pulp that comes from juices of fruits or even make a pie base, or flatbread. Try this recipe(Raw Veggie Crackers) using either your oven or dehydrator and be confident that you’ve cut down on the amount of food wasted, saved energy and made something nutritious that can last for the entire week.
You are able to grab something healthy for your lunchbox!
Raw Veggie Crackers Recipe – You will get around 4 Trays (30-40 crackers)
- 4 cups golden flax seeds
- 4 cups of celery and carrot vegetable pulp left over after juicer
- 4 cups of sunflower and pumpkin seeds
- 2 cups chia seeds
- 3 cups of yellow onion , and red pepper (the equivalent of 2 peppers and 1 yellow onion)
- 1 tablespoon. garlic powder
- 1 teaspoon. himalayan salt
- 3 TSP. chipotle seasoning, *optional
- 1 teaspoon. cayenne
- Step 1. Soak all of your seeds for at least 6 hours , or for more than the course of a night in clean water. I typically soak my nuts or seeds into the water before going to bed, before draining and washing at the first moment I get up. The seeds of chia and flax will turn into a gel-like substance.
- Second step. In your food processor, place 1 onion and two red peppers, or equivalent to 3 cups. Blend until it is close to liquid. Pour into an enormous bowl.
- Step 3. Add all of the seeds that you have soaked, as well as the four cups of veggie pulp that you have left after making celery and carrot juices. If you don’t have juiced your vegetables, you could simply put celery and carrot inside your food processor and process until they’re fully broken down, then pour it into the bowl along with all the ingredients. If you choose to do this, rather than using veggie pulp, crackers will be slower to dry because the mixture will have more water.
- Step 4. Thoroughly mix all ingredients until the cracker mix is evenly mixed. Scoop your mix onto the sheets of dehydrator and evenly distribute the mix and disperse it over it in the form of the shape of a square. Use your hands as a roll pin. Move your hands between your tray, until you have it uniformly, and thinly on the dehydrator sheet. The crackers should be thin, which means no more than 1/8 of an inch.
- The 5th step. Score your crackers to the size and shape you’d like them to have with a sharp tool such as spatulas, pizza cutters or the back of a big knife (be cautious).
- Step 6. Set your dehydrator to 110-115, and then allow it to dehydrate for 12 hours.
- Two cups of pulp from vegetables left after the juicing process.
- (ideally some celery, carrots and even some greens)
- 1 chopped onion
- 1 pepper chopped (any color)
- 1/2 tsp sea salt or pink Himalayan salt
- 1tsp smoked paprika
- 1 cup flax seed milled to size
- 1/4 cup milled Chia seeds
- 1 tablespoon tamari, soy sauce, or liquid aminos
- 1/4 cup sunflower seeds
- Black pepper freshly ground for your taste
- Optional: 2tbsp nigella seeds/sesame seeds
- Within your food processor put in the pepper and onion. blend until the mixture is nearly liquid. transfer to an enormous bowl.
- Mix all of the ingredients, and mix. If the mixture is dry, you can add water. If it’s too wet, you’ll need to add more dry ingredients like extra ground flax/chia seeds.
- Scoop the mixture out onto the dehydrator sheets, then put it all over rough square.
- Use your hands or the spoon’s back to spread the mix until it’s about one 8/8 of an inch. (Quite slim).
- If you’d like now you could sprinkle sesame seeds or nigella seeds on top of the crackers by pressing them into the crackers gently.
- Make the crackers shapes and sizes you’d like them to have with a pizza cutter or something similar.
- Set your dehydrator for 110-115F. Dehydrate for around 12 hours.
- If you don’t own a dehydrator , you could use your oven with the setting set to low:
- Set the crackers out on a baking sheet in an oven preheated (lowest settings) while keeping the doors closed for 6-8 hours.
- Sour Cream and Onion Free Kale Chips
- Mix of sliced veggies
- The Lemon Basil Pesto
- Vegan Thin Raw Crackers
- 1 cucumber
- 2 celery stocks
- 3 carrots
- 1 tomato
- 1 red pepper
- 1/2 onion
- 1 clove of garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tsp Thyme
- 1 cup flaxseed ground to 1/4 cup
- A pinch of sea salt
- Mix all ingredients with sea salt in a powerful blender.
- Add sea salt one pinch at a time. When the crackers are dry they’ll begin to concentrate, so you do not want them to dry out too salty.
- Thinly spread over the dehydrator sheet lined with teflex or a parchment covered cookie sheet.
- Dehydrate at 115 degrees for 4 to 5 hours or in the oven, with the door partially open and the oven set to its lowest setting.
- Keep in an airtight container.