Raw food recipes are fluid, free-form and forgiving. Most of the time, anything goes.
But I’m specific and detailed. I’ve mentioned before how I like to follow a recipe to the letter and am terrible at troubleshooting in the kitchen. When a raw foodie says, “Oh, I just threw whatever was in my fridge into this,” that’s of absolutely no help to me.
These crackers were born out of experimentation from Jen, one my classmates (not the Jen from My Edible Advice, or Best Friend Jen. I know a lot of Jens). But she didn’t measure exact quantities, so she wasn’t sure if the recipe would work as written.
Well, it did. Perfectly.
These crackers were amazing! I think you should make them, too. They had a great consistency – very sturdy and ideal for dipping, unlike my delicious yet feeble almond crackers. I liked how the onion flavour was mild and mellow, as sometimes vegetables like onion and garlic become too pronounced when you dehydrate them.
I was cautious with the cumin, as I was afraid to overpower the crackers. But I’d add in the full 2 teaspoons next time.
Do you tend to go off-recipe, or choose to stick to what’s written?
Cumin-spiced Raw Crackers
By Jen Walker
1 cup sunflower seeds
½ cup ground flaxseed
½ cup sesame seeds (soaked for an hour or so)
1 cup almond pulp
¼ cup whole flax seeds
1 tomato, chopped
1 cup red onion, chopped
1/3 cup red pepper, chopped
2 tsp (ish) cumin powder
1 tsp salt
Process the sunflower seeds, whole flaxseeds, almond pulp, tomato, red pepper, cumin powder and salt until smooth. Then add in the ground flax and sesame seeds by hand.
Spread the mixture onto two Teflex sheets, about 1/4-inch thickness. Score with a knife into squares if you like, or you can break them into pieces once they’re dry.
Dehydrate overnight at 110 degrees F.
If you’d like to make these in the oven, spread the batter onto a baking sheet lined with parchment paper or a silpat. Try baking them at 325 degrees F for 20 minutes, but keep an eye on them – it may take more or less time, depending on your oven.