Mexican Raw Dehydrated Crackers
August 8, 2012
These Mexican raw dehydrated crackers are full of fabulous flavor, loaded with nutrients, and live enzymes, and are an amazing healthy snack.
Mexican Raw Dehydrated Crackers
These Mexican raw dehydrated crackers are full of fabulous flavor, loaded with nutrients, and live enzymes, and are an amazing healthy snack.
Ingredients
- 1 cup golden flaxseeds
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1/2 cup chia seeds
- 1/4 yellow onion, diced
- 1/4 red bell pepper, diced
- 1 cup carrot and celery pulp (left over from juicing)
- 1 1/2 teaspoons chipotle powder
- 1 teaspoon garlic powder
- 1 teaspoon Celtic sea salt
- 1/2 teaspoon cayenne pepper
Instructions
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Place the flax, chia, sunflower seeds, and pumpkin seeds in separate bowls. Cover each food with water, and allow to soak for about 6 hours. Cover the flax and chia with just enough water to make them into a gel. It's about 1 cup for each bowl. Rinse and drain the sunflower seeds and pumpkin seeds.
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Throw the onion and bell pepper into your food processor fitted with the s blade, and process until it's almost a liquid consistency. Add the drained sunflower and pumpkin seeds, the juice pulp, and the chipotle powder, garlic powder, salt, and cayenne, and process until well combined. Stir through the chia and flax gels until well combined.
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Scoop the mixture out and spread in even thin (1/8th-inch) layers onto mesh dehydrator sheets fitted with non-stick sheets.
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Score the layers crackers into the shape and size you’d like using a sharp object like a pizza cutter or knife.
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Set your dehydrator for 115°F, and dehydrate for about 6 hours. Peel the non-stick sheets off, and turn the cracker sheets over directly onto the mesh screens, and dehydrate for a further 6 hours, or until completely dry and crispy.
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Store in a sealed container.
Recipe Notes
Reipe from Young and Raw
Photo by Trent Lanz and styling by Alicia Buszczak
Comments 21
Thanks everyone for reading and trying out our recipe! These were super fun to make and even more fun to eat. I actually went outside after making these to take pictures and a young girl came running outside with her grandparents and asked what I was doing.
I told her I run a raw food blog and that I was taking pictures so our friends and fans could make the crackers to. She looked so curious so I offered her a cracker, after telling her they were 100% raw, and made of only organic vegetables and raw seeds. Her grandparents backed away and said to her “I don’t think you’ll like those”… she said can I try anyways? She did, and after one bite her eyes lit up as large as her head and she was stoked!!
I told her how the crackers she sees in the store are made of ingredients that are very bad for us and we can make our own food at home and be healthier. Her grandpa decided to try a cracker too 🙂
She was sent packing with a hand full of crackers and said “I”m going to tell my mom all about raw food”. Yes!
I LOVE this story.
THANKYOU for sharing this beautiful story AND these delicious crackers. You are inspiring.
I definitely want to try this out! Is it possible to bake these in the oven though? I don’t have a dehydrator.
Hi Rachel! This is a raw food recipe so I am not sure how the crackers would turn out in an oven. I will say baking them will destroy the nutritive properties to an extent. If you do choose to bake them, very low heat is recommended and hopefully you can win a dehydrator through this amazing give away!
~Hugs~
Thank you! I guess I’ll have to just buy raw crackers or try these in the oven until I get a dehydrator 🙂
Rachel,
Enter to win a dehydrator this month, or you can get a 10% discount using the coupon code underneath the giveaway at the Excalibur website. Good luck 🙂
You can use an oven the same way as a dehydrator. Just have the temp on warm.(the low heat will not kill the goodness) I have done beef jerky this way. It turned out fine. Give it a whirl it might not be a dehydrator but it works and is cheaper then buying them.
Yes, you are absolutely right Dave, you can make crackers on the lowest setting of the oven and they will taste fabulous. However, for these to be truly raw they shouldn’t be heated above 115 degrees. Any temperature above that kills live enzymes. The lowest temperature of many ovens is above this.
Why do you soak the seeds when you are then drying them out again?
To neutralize the enzyme inhibitors and make them more digestible, and so it all sticks together to form a cracker.
Are they very high in calories? I’ve made them and they are addictive
I know! They’re delicious. I don’t have the nutritional profile for these crackers. Reach out to the Young and Raw team. They can help you, and they have excellent customer service and respond to emails quickly.
Hi BG…. I’ve got them dehydrating…or some of them at least…. I followed the recipe and I have to say I thought the quantities of ingredients were a bit on the large side. I was right, about 20% of the mixture filled my dehydrator. The recipe says thirty or forty crackers but I reckon by the time I’ve got them all done there will be at least a couple of hundred plus. The recipe calls for 17 cups of seeds and pulp if that was to make thirty crackers that would be less than two crackers per cup….. Is there some error here?
Yours PJ
As an amendment to the previous comment; the second batch was spread in a thicker layer, 1/4 of an inch or just over half a centimetre, resulting in a final thickness after dehydration of a cracker that was close to 1/8 of an inch. The thinner the layer the faster will be the dehydration process. Also to get a uniform thickness is somewhat problematical as the large seeds tend to create high and low points on the surface. My first batch was a bit too thin resulting in fragmentation while the later batches have overcome this problem. My original quiry still remains seeing as the quantities specified still resulted in more than two hundred crackers even when spread at a1/4inch.
HOWEVER, these crackers are really delicious so one can not really go wrong whatever your thickness preferences and allow one to enjoy optimum nutrition without eating bread or baked grain products, so I highly recommend this recipe.
I really appreciate your thorough and informative recap of your experience. I halved the recipe and it was still very generous. I agree that thicker at 1/4-inch layers is better. Thank you.
I dont have a juicer so no juicing pulp – would grated carrots be too moist?
You could use grated carrots. I would squeeze as much juice out of them as possible.
How do I keep my crackers crispy days after baking them? They seems to go soft the day after.
Is there a difference between oven baked and dehydrated crackers? Are the crackers we usually by at stores dehydrated?
I’m sorry you had that experience. I would dehydrate them long enough to get them as crispy as possible, and keep them in a sealed container in a cool pantry. I hope this helps.
I don’t juice. What can I substitute for the carrot and celery pulp?