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...

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    Fills 2-3 mason jars full of crackers! Or one 5-tray Excalibur!

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Ingredients

3 cups sprouted buckwheat groats (soaked 6-8 hours, sprouted 24 hours)
1 cup soaked whole flax-seeds (soaked 30-60 minutes)
2/3 cup olive oil
4 tablespoons brewer's yeast
2 cloves garlic (minced)
8 tablespoons fresh herbs (oregano, basil, and rosemary)
2 pinches of sea salt

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.

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Comments

Top voted

pula

Apr 20, 2010

3 votes
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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

rawererin

Jun 04, 2010

2 votes
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I bet you could substitute Nutritional Yeast for the Brewer's Yeast, that's what I plan on doing, BTW Great recipe!

granola

Nov 21, 2010

2 votes
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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

All

granola

Nov 21, 2010

2 votes
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Vote up!
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Vote down!

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

Top Voted

rawererin

Jun 04, 2010

2 votes
+
Vote up!
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I bet you could substitute Nutritional Yeast for the Brewer's Yeast, that's what I plan on doing, BTW Great recipe!

Top Voted

pula

Apr 20, 2010

3 votes
+
Vote up!
-
Vote down!

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

Top Voted

granola

Nov 26, 2009

1 vote
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Mmmm I will totally try the vinegar, thanks sweetpea, great idea!

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