Recipe Directions
1. Combine all ingredients except fresh herbs and salt.
2. Homogenize half the batter in a food processor until smooth.
3. Combine processed batter with unprocessed batter in large mixing bowl. Add fresh chopped herbs and salt and mix well.
4. Form batter into desired cracker shapes with wet hands to prevent sticking, around 1/4 – 1/3” thick (thinner crackers dry much faster). I make rounds and flat-breads.
5. Place onto lightly oiled Teflex sheets. Dehydrate at 145 Fahrenheit for 2 hours. Turn temperature down to 115 Fahrenheit and dehydrate until completely dry (about overnight).
6. Flip crackers in the morning and dehydrate another couple of hours.
7. Just make sure to dehydrate them thoroughly, these taste better the drier they are.
Note:
Leaving half the buckwheat unblended yields crackers that can be thick and substantial, but still light and crispy.
Granola's Thoughts
By granola After a visit to a raw restaurant last week, I made it my mission to copy the wonderful texture of their crackers.
Truly the best raw cracker I have ever made, and relatively simple to make!
Herb choices can be improved upon, I think, but had to get the method out there because these are so yummy!
Open to suggestions of adding a flavor zing, because with one these crackers can stand alone.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
My Notes
You do not have any notes. Add some here. Notes are private and are only visible to you.
Add New NoteHello Beautiful!
It looks like you're new to The Rawtarian Community. If you'd like to get involved, click one of these buttons!
Login to Community Signup for an account Login using Facebook
Comments
Top voted
sweetpea
Nov 26, 2009
If you want that 'Zing' I would suggest adding paprika and coriander and a little cayenne or black pepper. A little acid cider vinegar can work well too but be careful to only use a dessertspoon.
Renoir
Jan 05, 2010
what does the brewer's yeast do and is it raw? is it necessary for the crackers or just for the rounds or flatbreads. This looks really good!! Thanks!
granola
Nov 26, 2009
Mmmm I will totally try the vinegar, thanks sweetpea, great idea!
All
granola
Nov 21, 2010
Wow, I haven't checked this recipe in almost a year, but am so happy people are enjoying it!
Renoir, I added the brewer's yeast because to me it tastes cheesy and therefore like a ritz
rawererin
Jun 04, 2010
I bet you could substitute Nutritional Yeast for the Brewer's Yeast, that's what I plan on doing, BTW Great recipe!
pula
Apr 20, 2010
sory for te blank comment---how do I edit it?
I was wandering about "brewer's yeast" - what is its funcion in this recipe? is it in powder or solid? thanks
jenoz
Mar 10, 2010
I skipped the Brewer's Yeast and substituted South River Miso. Probably could have skipped that all together, as these were FANTASTIC!!! Thanks so much.
Renoir
Jan 05, 2010
what does the brewer's yeast do and is it raw? is it necessary for the crackers or just for the rounds or flatbreads. This looks really good!! Thanks!
writeeternity
Nov 27, 2009
This sounds really good! I can't wait to try it!
granola
Nov 26, 2009
Mmmm I will totally try the vinegar, thanks sweetpea, great idea!
sweetpea
Nov 26, 2009
If you want that 'Zing' I would suggest adding paprika and coriander and a little cayenne or black pepper. A little acid cider vinegar can work well too but be careful to only use a dessertspoon.
sweetpea
Nov 26, 2009
Oh yeah, leaving alot of the mixture unblended will give it a really nice substantial texture, thanks granola. One to try over the fall.
Fatma
Nov 26, 2009
I made something similar last week without the brewer's yeast. I added a small pumpkin I got from the farmer's market and a whole red cayenne pepper, 1/2 cup of parsley, 1 onion and 2 tomatoes. I made half into crackers and shaped half into burgers. I loved the burgers because they were moist in the middle and had more flavor.
Leave a Comment