Here you have my first-ever Flax Crackers made in my new dehydrator! This was really a thread, because I thought they’d be harder to make (nope, sinfully easy), I thought the recipe was wrong (from Kate Wood’s Eat Smart Eat Raw book and it wasn’t),and I thought the wretched things wouldn’t turn out nice and crispy (but they did). Miracle food – lovely rawncrackers with a minimum of effort and absolutely minimal ingredients!
Last evening for the FLAX CRACKERS, I used a little less water (about three cups) than the recipe called for (which was four) because I was nervous, and I soaked my raw sesame seeds for the better part of an hour rather than a quarter hour. Instead of the kelp in the recipe, I added a tablespoon of those kelp granules thata come in a shaker pack like salt or pepper. When all was nicely gluey from sitting, the mixture was spread over three non-stick sheets on the dehydrator trays and left for six hours and 115F, flipped over and left for another six. Below you see them after they’d cooled a little.
I broke them into random pieces when they were cooled and put them in a couple of air-tight containers until needed.
Today we had them with some Raw Hummus as you can see in the photo below.
This was a lovely combination. The RAW HUMMUS was simply a raw version of the hummus I have made for years – although this was a plainer version without chopped herbs. I used sprouted (for a couple of days) chickpeas, fresh lemon juice, a spoonful of tahini (can’t buy the raw kind), garlic, onion, paprika and cayenne – all pureed like mad until smooth as, well, as smooth as smooth. We really enjoyed this!
And for a main meal we had some lovely Portobello Salad with (click in here) Sesame Beans and Sweet Red Peppers which I posted a little while ago.
The PORTOBELLO SALAD was portobello mushrooms marinated (in miso, tamari, rice vinegar, mirin, balsamic vinegar, agave nectar, garlic, green onion, chopped cilantro/coriander leaves, and ginger with cayenne) atop a green salad of spinach, English cucumber, celery and onion. Simple – and, by varying the ingredients in the marinade slightly and/or the proportions of them, it’s never quite the same but always good. Raw mushrooms are, I think, highly underrated!
And that, plus fruit (lots and lots of fresh raspberries and blueberries added in today) was my day of adventures in raw. Easy as anything, delicious beyond belief and fun to make!
See you tomorrow 😉