Rating5/5 (from 1 ratings)5
Yieldmakes about 3-4 dozen
- 1 cup quinoa seeds, sprouted* (that's one measured cup before sprouting. After sprouting you might end up with 2 or even 3 cups worth)
- 1 cup water
- 3-4 generous Tbs tahini (i.e. about as much as you can get onto your tablespoon!)
- 1 cup ground flax seeds
- lots of sesame seeds
- any flavouring you like: nama shoyu, Bragg's, fresh herbs, garlic
*Quinoa seems to be one of the easier seeds to sprout - it doesn't take too long & I've never yet had a batch spoil on me. Rinse the quinoa seeds well, then leave to soak 2 hours in plenty of water. Rinse well again, then place in a sprouting jar or tray, and sprout for 12 hours - rinse them well again about half way through this time. (Quinoa is coated in bitter saponins, & you need to make sure these are thoroughly washed off.) As long as they're completely dry, the sprouts should keep for up to two weeks in your fridge.
Place the quinoa sprouts, water and tahini, plus any liquid flavourings like nama shoyu, in a powerful food processor or blender, and process until the quinoa is mostly broken down. If you're adding anything like fresh herbs, you might want to add these in next, & pulse briefly to break them down a little. If you're not using nama shoyu or Bragg's, you might also want to add a little salt to the mix.
Tip this mix into a bowl, & stir in the ground flax seeds, and any flavourings you haven't added yet. Then add lots of sesame seeds - I often almost double the volume with the amount of seeds I add. Nama shoyu flavoured ones taste great with black sesame seeds added! I haven't tried it yet, but I imagine some nori flakes would go well in there too.
(At this point our mix with the nama shoyu added smells pretty revolting! Once they're dried though, they taste great, so don't let it put you off. :) ) Place a teaspoonful of the mixture onto a teflex sheet on your dehydrator tray, & spread it out using the back of the spoon into a round 1/2 cm thick. (You could try making them thinner, but the mix is so sticky, I can never be bothered to fight it to get it thinner than this.) This is easier if you use two spoons - one to scoop, the other to scrape the mix off the first spoon.
Dehydrate your crackers until the top is dry, then flip them over onto the trays & remove the teflex. Continue dehydrating until they're completely dried out, & store in an airtight container.
Denzildragon's ThoughtsBy denzildragon
Another attempt to 'rawify' a cooked recipe - in this case some gluten-free crackers my partner bought - that turned out even tastier than the original.
Feel free to experiment with the flavours. We've only tried using nama shoyu so far, since that's what the original cooked ones were flavoured with, and we like the raw version so much. Also, this makes a lot of crackers; If you're not sure you'll like them, it's easy to halve or quarter the recipe.
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