Dehydrator Recipes – Success with Crackers!
Crunchy Crackers to Add to Your Collection of Dehydrator Recipes!
Well it’s been about a year since I’ve been fiddling with dehydrator recipes and in that time have had varying degrees of success with the much anticipated goodies that come out of it. Patience is a pre-requisite!
Dehydrating can seem pretty daunting at times – all that soaking and forward planning! But once you get the hang of it, the results are really worth the wait, and the effort appears to reduce each time you have a go.
One of the things I miss the most as a high raw, low gluten eater is chips, bread and crackers. That is, my mouth misses them in terms of texture and flavour, my digestive system however, doesn’t miss them at all!
Oh but I love to crunch! And not just in a carrot stick kinda way, although I do love that kinda crunch too…
I’ve played with different dehydrator recipes from different sources, sometimes sticking religiously to the recipe, other times… hmmm, not so much. I don’t think I’ve ever had a complete fail in terms of crackers (unlike with some cookies) but had never quite achieved the perfect texture… until now.
This time, the smell nearly drove me insane waiting for them to be ready. It literally smelt like a bakery for around 24 hours… torture!
So what did I do differently? Well, for starters, I winged it the whole way through based on what I’ve learnt so far. Oh yes, there is one “secret” ingredient too, heheheh… better read on!
Liese’s Raw Flax and Sunflower Seed Crackers – Dehydrator Recipe
1C flax seeds, soaked 3-6 hours in
2C filtered water – this will become gelatinous and thick. DO NOT RINSE!
2C sunflower seeds, soaked 3-6 hours in filtered water, rinsed and drained
1C celery leaves and/or stalks
1t salt or to taste
4-5T nutritional yeast (ah ha! The secret ingredient!)
2-3T coconut palm syrup or other liquid sweetener
1. Blend the flax jelly in your Thermomix, blender or food processor (might take longer) until fairly smooth, adding a little water if necessary. You must do this first to break open the flax seeds in order to benefit from the healthy omega-3 oils within. Unground flax seeds go pretty much straight through you and are therefore fairly pointless to eat!
2. Blend in everything else as fast as your machine can handle it.
3. Taste and adjust flavours as desired. It will not taste particularly good at this stage – do not fret! You are basically checking the salt and sweet levels.
4. Spread over 4 teflex dehydrator sheets and dehydrate at 105°F for about 12 hours or overnight.
5. Flip and remove the teflex sheets. Fold and tear into crackers – don’t forget this step unless you want very rustic shapes in the end!
6. Eat all the “crumbs” as you go… don’t want to waste anything…
6. Continue to dehydrate until completely dry and crispy – anywhere from 6 – 12 hours. The time will vary depending on the thickness of your crackers.
These keep fabulously in an airtight container. They are much lighter and crunchier than plain flax crackers, which I find tend to be more dense and chewy. This is thanks to the addition of the sunflower seeds and the fibre in the vegetables. And the nutritional yeast adds a bready type edge to them – I’ve never seen it used in a cracker mix before – or maybe I just haven’t been around the block enough yet. Even handy son gave it a very enthusiastic “mmmmm!” along with wide eyes… (translation: “yummy!” with a full mouth).
Enjoy them just as they are, with dips, spreads and cheeses, with soups, or crumbled over salads.
I’d love to hear about your dehydrator recipes and accompanying stories whether successful or not – and let me know what you think of my recipe too!