Sunday, June 14, 2015

Golden Raw Carrot Crackers

My previous post featured mashed avocado that was served with golden raw crackers. They are easy to make and like many of my crackers recipe this one utilizes the leftover pulp from my daily carrot juice. If you not make juices at home you can use whole organic carrots as a base. You will have to adjust the amount of other ingredients in order to make the dough.


Ingredients: 
  • 1 1/2 cup carrot juice pulp
  • 1/3 cup virgin olive oil
  • juice of 1 lemon
  • 1 cup sunflower seeds, soaked in water overnight
  • 1/2 cup sprouted golden flax seeds
  • 1 Tbsp crushed hot pepper
  • 1/2 tsp chile ancho powder (optional)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp Celtic sea salt

Method:
  • Place all the ingredients in a bowl of a food processor and mix well into a homogenous, firm dough. If your juice pulp is very dry (this depends on the type of juicer you are using), you may have to add some more liquid to make the dough manageable. Add carrot juice or water and adjust the amount of spices accordingly.
  • Roll out a thin layer of dough on a non-stick surface and using a sharp knife or a pizza cutter, cut the dough into triangles.
  • Transfer the crackers onto a dehydrator trays and dehydrate overnight at 110°F (about 43°C) or until crispy.
  • Serve with dips or raw soups end enjoy in good company. Store in airtight container.

In New Mexico I usually dehydrate my food in the sun. In June temperatures rise up to 100°F (37°C) and normally takes the whole day for my crackers to dry. I use dehydrator trays and cover them with cheesecloth to protect the food from insects.

As I wrote before sun-drying is an ancient method of food preservation that has been used in various cultures for thousands of years. It helps you save money and infuses the food with sun energy that nourishes not only your body, but also your aura. If the climate you live in and the weather allow it, try to dehydrate your food in the sun. Some experts believe that it is necessary to pasteurize sun-dehydrated food. They suggest temperatures as high as 175°F but then, the food isn't raw anymore.

In radiant health - passionately raw - Dominique

You will find all dehydrated food recipes here

Dominique Allmon©2015


      
Related Posts Plugin for WordPress, Blogger...

ShareThis