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Raw Pumpkin Seed Crackers with Spinach

Raw Pumpkin Seed Crackers with Spinach 

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Raw Pumpkin Seed Crackers with Black Olives

 

One of my favourite things to do is to try different raw foods that I can buy in a store or restaurant and go hoe and figure out if I can make something similar that I truly enjoy, especially when I travel down to the USA as there are so many choices down there over here in Canada for raw foods.  I did a couple of versions of this cracker (another post coming soon) and I loved them all!!  Yes a dehydrator is needed and soaking time for the seeds but oh so worth it!! I make a good size batch so I don’t have to do it often – yet they are yummy and go fast!!

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  • 2 cups Sunflower Seeds
  • 1 cup Pumpkin Seeds
  • 1 cup ground Flax seeds
  • ½ package Spinach (I usually get my organic spinach in the plastic containers) or you can use Kale
  • 4 – 6 tbsp Nutritional Yeast
  • 1 Onion finely chopped
  • 3 Jalapenos (optional)
  • 3 cloves Garlic
  • 4 Madjool Dates

 

I like to put the Sunflower Seeds i the processor first and give them more time to process then the rest of the ingredients. Process them for a little bit first – until small chucks or almost fine.

Throw the rest of the ingredients into a processor and process until chunky yet not big chunks.

Put mixture into a bowl and stir in approx. 2 cups water and mix well. Let sit over night even 24 hours is better if possible (starts a bit of the fermentation process at that point ).

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Stir well to see how dry it is as after sitting it may need a little more water, you want the mixture to stay together well, not be too dry and definitely not runny.

Spread out on flex sheets in the dehydrator (I like this crackers a little thicker than regular crackers so not too thin) and score with a knife into squares – the size you choose.

Dehydrate approx. 12 hours, flip sheets and continue to dehydrate approx. another 6 – 12 hours depending on the thickness – since I like these crackers on the thick side so it does take a little longer.  These are so good with many different raw spreads, hummus or even just coconut oil.

Keep in an air tight container and they will last for several weeks.

 

Enjoy!!

Eat Healthy

Live Well

Create a Life YOU Love!!

Jodi

Yes the Black Olive spread recipe is coming soon!!

Thanks for sharing!

 

 

 

 

 

 

 

 

 

 

 

Raw Crackers

Raw Cracker Recipe

Grind 2 cups of Flax seeds in grinder and set aside (cleaned out coffee bean grinder works well)

Mix together

1 large onion finely chopped
2 – 4 cloves garlic
sea salt

3 stalks celery or other veggies that you like, or pulp from your juicer.
Mix together

Add in ground flax
Mix together and add

1 cup water

Mix together well.

You can add seasoning or herbs at this stage.
Mixture should be firm, but not too sticky or too dry. Depending on the amount of veggies or herbs added you may need to add a little more water.

Spread out evenly on the teflex sheets of a dehydrator to the thickness you desire.
Remember to score it.

Dehydrate (108 degrees or less) for about 4 hours, then flip the crackers over and take the teflex sheet off and dehydrate till the crispness you desire.

Get creative and Enjoy!!!

Raw Crackers

Raw Crackers – Yes there is such a thing!!

I have always liked crackers, but have been fussy about the ones I ate before going raw.  So many of them have sugar, way too much salt or hydrogenated oil just to name a few things that don’t need to be in them!!

This is a base recipe, but you can add whatever tickles your fancy!! When I juice, I save the pulp of whatever I juice and I add it in to the crackers so that they are always tasting different.

–  2 cups flax seed ground (preferably freshly ground – coffee bean grinder is good for this)

–  1 large onion finely chopped

– 2-4 cloves of garlic

– 1 tsp sea salt

– 1 tsp cumin

and add a mixture of finely chopped celery, fresh herbs,  spinach finely chopped,  juice pulp,  this is where you can get creative, you just make sure it’s finely chopped or even throw it in a processor a few seconds to pulverize a bit. You can also add dried herbs here to like caraway seeds, cayenne pepper, curry or any other you like.

Mix all together and add in

– 1 cup water

You may have to add a little more water if mixture is too thick.

Mix well, then spread on dehydrator sheets with the non stick sheets, don’t forget to score it or you will have one big cracker!!

Dehydrate for 3-4 hours, then flip over and remove the sheet and finish dehydrating to the crispness you like.

Enjoy!