Recipe Directions

Blend the soaked flax and sunflower seeds (or almonds) in a food processor (or blender). Transfer to a large mixing bowl.

Combine the carrots, leek, bell pepper, rosemary, garlic, Italian seasoning, cayenne, sea salt, and black pepper in the food processor and blend until finely minced.

Mix this with the flax/sunflower mixture in the bowl.

Spread on dehydrator sheets at about 1/2 thick, score into squares and dehydrate for 12 to 16 hours or until desired crispness. Turn over half way and break apart the croutons.

TIPS: I used a melon baller to create my crouton shapes before I dehydrated. So, they are a smallish round shape instead of square.

Queenfluff's Thoughts

By queenfluff

This is not my recipe. It is from The Complete Book of Raw Foods book. I made these because I could not find any other recipe for raw croutons anywhere. These turned out quite nice. I halfed my recipe because I wanted to see if I liked them first. The recipe makes up to 9 dehydrator tray of croutons. Halfing it made about 4. Also, I didn’t use any leek because I didn’t have any and the recipe still turned out great. Oh, also I used the almonds instead of the sunflower seeds. Now, you don’t have to miss having croutons on your salads!

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Croline, you can use brown. Yes the taste might be a little different but what you taste in this is mostly the rosemary anyhow.

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This recipe looks so nice! I can't find golden flax seeds, could brown flax do instead? Would the taste be so different?

Thanks!

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These things are awesome, awesome, awesome! We just eat them as crackers. My family (husband and 3 children:6,4,22 mo) loves them!

The first time I made them I used 1 tsp. dried rosemary and had no sweet peppers so I added a few frozen jalapenos and just skipped the cayenne. Granted they are hot, but the kidos like them anyway. So I continued to make them this way since we usually don't have sweet peppers until they come out of our own garden.

Also, soaked flax in 4 cups of water instead of 3. Just seems to give more liquid for me to blend decently.

I have made these over and over again...I should have counted how many times.

Queenfluff, thank you so much for sharing our most favorite cracker recipe so far.

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That makes sense! :)

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Flax is an acception because the water is gelatanous. It's difficult to separate the seed from the soak water and the slime is the binder in recipes such as this.

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Sorry about that empty post!

From what I understand, you should NEVER use the soak water of nuts and seeds because it contains the enzyme inhibitors that you want to eliminate from them. You should always throw out the soaking water from nuts and seeds, beans and legumes.

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I think you could incorporate the carrot pulp in this - I would do sparingly at first - you don't want it to turn out too watery - just make sure the pulp is well "juiced". :) You can kind of think of the veggie pulp as a sub for any water you might add too. I add leftover pulp and veggie pieces to my raw bread and crackers all the time and it turns out good.

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sounds sooo good, do you think pulps from juicing carrot would work? ~thank you for sharing! it looks yammy...

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Would love to try this but I am on a 30 day juice fast and today is day 13. Could I use Carrot juice pulp for the carrots? If so, how much as I do not know how much pulp 4 carrots are. I am looking for ways to use my pulp.

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Really liked this recipe, thanks!

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Hi Madgi - Once the flax soaks for the recommended time, it pretty much soaks up all the water so there is no soak water left. For the almonds, I think I didn't use it all at first and just used water as needed to make the blending easier. The mixture should be thickish but it should move freely in the blender.

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do u use any of the soaking water for this like in the flax? or do u drain thew flax? i would live to try this!! thanx :D

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This is such an interesting recipe. I have a couple of rosemary bushes I can harvest from. I like the idea of the melon baller. Leeks have the most amazing flavor too.

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