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Saturday, July 4, 2009

Rainy Day Crackers


I was very happy when my friend Amanda introduced me to this recipe. Very happy indeed. Based on a raw sprouted buckwheat pizza crust from the Café Gratitude non-cook-book, “I Am Grateful”, this is probably the best raw cracker I have ever made, or tasted. Ever. In my life. No kidding!

Not only is the taste entirely scrumptious but the texture is out of this world. Firm, chewy and naturally sweet from fresh carrot juice and pulp. Imagine something as smooth and creamy in the mouth as a graham cracker, but complex and savory. Mmmm-mmmm.

Here’s the recipe, halved and with just the slightest of variations from the original to suit my palate and pantry. I’m calling them Rainy Day Crackers since it’s barely stopped pouring here all month. Funny how you can make something so nice and dry in the midst of one hundred percent humidity.

Rainy Day Crackers
with Sprouted Buckwheat & Carrot Juice

1 cup raw hulled buckwheat

1-1/2 cups raw sunflower seeds

2 large cloves garlic, chopped

1 cup carrot pulp (left over from making juice)
1 heaping tablespoon Herbs de Provence
1 teaspoon sea salt
1/8 cup golden flaxseeds, ground
1 tablespoon extra virgin olive oil or coconut oil
1 cup carrot juice

Soak buckwheat and sunflower seeds for 8 hours or overnight, preferably in separate bowls. Drain and rinse thoroughly, then add to food processor and pulse into a meal. Add remaining dry ingredients and process till well combined. Add carrot juice and process till you have a consistent dough with no chunks.

Divide dough into equal portions on three dehydrator trays lined with teflex sheets. Using a spatula or your moistened hands, spread each pile of dough into a 10” square. (I use a chopstick as an edging guide.) Score into rectangular shapes as desired – I made 12 crackers per sheet. Dehydrate for one hour at 145 degrees, reduce heat to 115 degrees and dehydrate another 4 hours. Flip crackers onto mesh trays, peel off teflex and dehydrate 6 hours more or until dry. These crackers should be slightly tender, not crispy when done. Store in airtight container in refrigerator and eat within one week (not a problem, trust me!).

3 comments:

T said...

I have a question about the buckwheat. Is it just croats are some other form? Great looking recipe can't wait to try it.

sarah said...

Diana, these were soooooo very incredibly good, thank you for letting me sample! Everyone who mixes up a batch will be so grateful!

Diana Allen, MS, CNS said...

Hi T! Thanks for stopping by. Yes, this recipe uses plain old buckwheat groats: whole, raw (unroasted) and hulled, meaning the dark brown hull has been removed. Sometimes they are called "hulled buckwheat" or "white buckwheat" although they are a golden brown color. You can see a picture here: http://www.sproutpeople.com/seed/bwgroats.html Enjoy the crackers when you make them; they are YUMMY! :)

Thanks, Sarah... I'll be bringing some samples to my Raw Talk discussion group tonight. Wish you could be there!