Jun 11, 2013
Raw Rye Crackers
If you don’t own a food dehydrator, I highly recommend getting one. A bit of an initial investment will reward you with the ability to create super healthy, raw foods. I’m still experimenting with mine, though I’ve had it nearly a year. I love it for making crackers, since most store-bought crackers are loaded with oil and of course, salt. You can purchase raw crackers in health food stores, but have you seen the prices? I’ll make my own, thank you!
Raw crackers are so nutritious because, besides being raw, which maintains all of the foods’ enzymes, you can add lots of health-promoting nuts and/or seeds. You don’t even need grains, but for these I used whole rye berries. I’ve been wanting to make a raw pizza dough… watch for that recipe soon.
These crackers are QUITE crunchy. And the onion and caraway give them a really nice flavor. They’re delicious plain or with some vegan cream cheese!
- 2 cups rye berries, soaked 12 hours (rinse them every 4 hours if possible)
- 1 red onion
- ¼ cup brown flax seeds
- ¼ cup golden flax seeds
- ¼ cup flax meal
- 2 TBS ground caraway seeds
- 2 TBS whole caraway seeds for topping
- ¼ cup raw hemp seeds
- 1 medjool date, pit removed
- 2 tsp tamari or other low sodium soy sauce
- Chop the onion roughly.
- Grind 2 tablespoons of caraway seeds using a spice/coffee grinder.
- Add all ingredients, except the 2 tablespoons of caraway seeds for topping, to a food processor and pulse until well combined. The mixture should be very thick and sticky. You will still see some of the components, like the flax, small bits of onion, etc. In other words, don’t combine it so much that it’s just one big pile of mush but enough that the rye berries are broken down a lot.
- Place about a cup of the mixture on a dehydrator Teflex sheet and smooth it out as thin as you can. To get it smooth and even, what I do is lay some plastic wrap over the top of it and use a rolling pin. This way you can be sure it’s as thin as it can be and is evenly distributed.
- Peel the plastic wrap back and sprinkle each sheet with some of the remaining caraway seeds. Then, using the plastic wrap again, press the seeds lightly onto the dough.
- Remove the plastic wrap. Repeat steps 4 and 5 until you’ve used all the dough.
- Place the Teflex sheets on racks in the dehydrator at 115 degrees.
- After a few hours, remove the racks and score the dough into the sized crackers you want. I use a pizza cutter for this.
- Continue dehydrating until completely dry and crisp, 18-24 hours, depending on the ambient humidity in your home.
- After several hours, when a lot of the moisture has evaporated, you can flip the crackers so they will dehydrate faster.
|The dough, ready to be rolled out|
|Make sure you roll on a flat surface…|
|then place the Teflex sheet on the drying tray.|