Makes about 8 crackers measuring 10 cm x 12 cm (4 " x 4.5 " )
I am very fortunate in that I have a dehydrator, but I don't actually use it every week. Part of the reason is that I want to develop recipes that are accessible to as many people a possible, and since not many people have a dehydrator, I try and not use it too much.
However, last week, I really felt that I needed to make some nice things for myself to support my food choices, and provide me with an alternative to bread. For me, having access to raw alternatives to bread, wraps and crackers means that I can add some more interest to my food. Not only are sandwiches and wraps convenient - just top with some yummy avocado and veggies and you have a satisfying lunch - but they are also great when you want something a little heavier than a salad. This is particularly useful in the colder months, especially here in Sweden! And for me, having a cup of tea and a sandwich is just so comforting. This probably stems back to my upbringing, but I find tea and toast, or tea and cake just so very cozy, which means that these crackers fulfill me on an emotional level, without having to eat regular cooked, gluten-filled bread.
So I came up with these crackers, and I just love them. They are free from nuts and flax seeds, which can leave me feeling a little heavy, and are really flavoursome without being overpowering, like some crackers I have tried. I usually top the crackers with avocado, a sprinkling of lemon juice, a little herb salt, and plenty of salad leaves and veggie slices. Delicious!
If you fancy investing in a dehydrator, you can find them online here at The Fresh Network.
As I said, I rarely post recipes that are limited to folks with a dehydrator and I made sure that my e-book 'Loving Life-Loving Desserts' did not contain any recipes that require a dehydrator. In fact, since it's coming up to Easter – a time when family and friends often get together and share sweet treats – I have decided to offer a 15% discount on my e-book, to help you and your loved ones choose healthier, yummier, goodies. To get your discount scoot on over to this page, select your preferred currency, and add the discount code 'eat15' at the check out. Discount valid until, and including, Friday 9th April 2010. Enjoy!
1 large onion
2 1/2 cups sprouted (or soaked) buckwheat (Sprout 1 1/2 cups dry buckwheat to yield 2 1/2 cups)
1 tablespoon herbsalt (or 1.5 teaspoons sea salt)
4 Tablespoons olive oil
2 teaspoons dried basil
2 teaspoons dried oregano
2 tablespoons crushed coriander seeds
2 teaspoons psyllium powder
2 cloves garlic
½ cup pumpkin seeds, preferably soaked for 2-8 hours, and rinsed
½ cup sunflower seeds preferably soaked for 2-8 hours, and rinsed
Mix everything except the seeds together in a food processor. Stir in the seeds by hand and spread on Teflex sheets so that they are about 1 cm (0.4 inch) thick. Dehydrate for about 6 hours, flip over and dry for another 12 hours or until crispy. You can also eat them before they get crispy, and they will be more flexible and bread-like. Enjoy :)